Mixing and Gluten Development
Gluten is a substance made up of primarily two proteins present in wheat flour. It gives the product its structure and resilience. Gluten...
Volume Equivalents of Dry Ingredients
If you do not have a scale to weigh out the ingredients for a formulas I’ve posted this will give you estimated values to work with....
Appreciating Bread
When I was a child the world was much different in many ways. For one thing, we lived in a neighborhood that had a corner grocery store,...
A Brief History of Baking and the Pastry Arts
Why is history so important? It gives us tradition, legacy, and a platform to spring from. Knowing why, where, who, and what about a...
A Well-Equipped Kitchen
Since the pastry arts can be broken down into various disciplines, such as baking, cake decorating, confections, chocolates, and so on,...
Types of Yeast Dough
Lean Dough: is one that is low in fat and sugar. French, Italian, Kaiser and other hard rolls and pizza dough are the leanest of all...