Difference between revisions of "The Chemistry of Baking"
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===Flour Types=== | ===Flour Types=== | ||
| − | [http://www.kingarthurflour.com/flours/ King Auther Flourwebsite] | + | :[http://www.kingarthurflour.com/flours/ King Auther Flourwebsite] |
| − | [http://www.kingarthurflour.com/flours/#specialtyflours specifty flours] | + | :[http://www.kingarthurflour.com/flours/#specialtyflours specifty flours] |
| − | + | Proteins levels | |
===Water=== | ===Water=== | ||
Revision as of 16:27, 8 May 2016
The following information is a place to conversae about the chemistry of Baking
Chemistry Topics
Flour Types
Proteins levels