How now, brown cow?
Amino acids. Sugars. Flavors. And the Maillard reaction, explained simply.
August 14, 2015
Tagged “bread”
5 posts
Being cold and a-loaf was getting stale very fast.
Crystals. Absorption. Freezing. And how to keep bread fresh.
May 11, 2015
Recipes! No-knead bread!
May 1, 2015
The dough kneaded to work hard to be a true breadwinner.
Kneading. Elasticity. Tenderness. And how gluten is the glue that holds bread together.
March 1, 2015
"Don't underestimate the power of the Dark Side."
Radiation. Absorption. Reflection. And getting the perfect toast.
October 5, 2014