Dough. Heat conductor. Pastry. And why baking often calls for a marble or stainless steel countertop.
Tag Archives: dough
Oh, Paris pastries, you have that je ne sais crois-sant.
Lamination. Melting point. Emulsion. And why European butter is fat and proud of it.
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How now, brown cow?
You’re pretty, but can you be fluffy? Yeast we can!
Enzymes. Fermentation. Carbon dioxide. 5 ways yeast can make donuts fluffier.
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The dough kneaded to work hard to be a true breadwinner.
Kneading. Elasticity. Tenderness. And how gluten is the glue that holds bread together.
Pulling noodles is pure torturellini.
Hooke’s Law. Proteins. Chemical Bonds. And how to pull noodles like a master chef.
