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  • Article

    Gluten: In Depth

    My discussions of gluten, including those in the Kitchen Mysteries, have some handwaving and vagueness when discussing the process, which leads to not knowing why some basic things happen. Let's…

  • Article

    The Second Rise

    When baking bread, you're often asked to allow bread to rise, then punch it down and let it rise again. Why go through all that trouble? What does this "second…

  • How-To

    Taking Control of Gluten

    Learn how to increase or limit this sticky protein for breads and pastries with the best texture

  • Article

    Bread Baking Guide

    Baking recipes, techniques, and tools for novices and experts alike

  • How-To

    Baking a Flatbread with an Inlay of Herbs

    Tame a sticky dough with a brief rest, a thorough knead, and a long rise for tender bread with a crisp herbal crust

  • How-To

    Braiding Challah

    Braiding is easy – it’s just four repeating moves

  • Article


    Learn the ins and outs of gluten, a key element in the structural framework of baked goods.

  • How-To

    Shaping Dinner Rolls to Look and Taste Their Best

    Tips for making light, uniformly shaped, classic dinner rolls

  • How-To

    Making Authentic Pierogis

    A light dough with a savory or sweet filling makes tender dumplings

  • Article

    Making White Bread Dough in a Food Processor

    Q: I've mastered whole-wheat bread dough in the food processor, but when I try to make white bread dough, I end up with a hot, sticky, liquid mess that forces the…

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