Protein content determines how much gluten the flour will form, which in turn affects the textural quality of your baked good. Flours with a high protein content create more gluten, which provides a ...

Add Yahoo as a preferred source to see more of our stories on Google. But somewhere in between measuring cups, stand mixers and proofing baskets, it becomes surprisingly easy to overlook just how much ...

Stacey Ballis is a novelist, cookbook author, and food writer with 20 years of experience. She has authored a cookbook called "Big Delicious Life," in addition to ghostwriting, recipe development, and ...

Cake flour, bread flour, pastry flour, and all-purpose flour (which are all made from wheat) vary primarily by the type of wheat they’re made from and their protein content, which is perhaps the most ...

Wintertime has a way of making everyone get in touch with their inner baking champion. After all, we have more time on our hands when it's time for cold-weather hibernation and there's no shortage of ...