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Category Archives: Food Science
It’s gluten! Holla!
Behold my beautiful challah. Nice, huh? I made this challah recipe from “Baking with Julia” for the first time when I was in high school, pre-culinary school. The original recipe calls for “high-gluten flour, bread flour or unbleached all-purpose flour”. … Continue reading
Posted in Food Science
Tagged Bread, Cake, Flour, Gluten, Harold McGee, On Food and Cooking, Wheat flour
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