Tag Archives: gluten development

Kneading Conference 2013

It’s pretty inspiring to have a chance to be with a vibrant group of bakers (both professional and home), grain millers and grain growers for three days. We’re all speaking the same language – albeit from a different perspective. This … Continue reading

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Coconut Tuiles

At a recent gathering with friends, I mused about the possibility that cooking is mostly about caramelization. Certainly, this is true with baking. The golden crust on a baguette – caramelization. The color of a croissant – caramelization. Any well-baked … Continue reading

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5 Tips for Making Cookies

If you’re like me, you’re racing toward Christmas on Saturday, trying to complete your holiday baking.  It really can get a little crazy this time of year – but it’s so much fun!  And what a great time to try … Continue reading

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The Pie Crust Survival Guide: Make Your Best Pie Crust

It’s the Monday before Thanksgiving and you’re stressing about the pies you will be baking for Thursday’s feast.  You’re considering buying your pies instead of making them because the crust never comes out right.  Or you might be planning to … Continue reading

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Flour Power

It’s a cheesy title, I know.  But you have to get a little cheesy before you approach a baking topic as serious as flour.  One of the most often-asked questions I hear in Pastry Craft classes is, “Does it really … Continue reading

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