Difference between revisions of "The Chemistry of Baking"
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===Flour Types=== | ===Flour Types=== | ||
| − | :[http://www.kingarthurflour.com/flours/ King | + | :[http://www.kingarthurflour.com/flours/ King Authur Flourwebsite] |
:[http://www.kingarthurflour.com/flours/#specialtyflours specifty flours] | :[http://www.kingarthurflour.com/flours/#specialtyflours specifty flours] | ||
Revision as of 14:11, 7 August 2016
The following information is a place to conversae about the chemistry of Baking
Tentative Schedule
Chemistry Topics
Flour Types
Proteins levels
Water
Does water ion concentration have an effect of the baked good?