The Science of Brown Butter

by | Jul 30, 2020 | Let's Get Sciencey

Brown butter is one of the most sneaky ways of inserting flavor into your baked goods. It is also wonderful to cook with. But we are a baking blog here, so we won’t talk too much about the cooking aspect. Browned butter packs a whole punch of a delicious deep,...

Gluten Formation: Getting to Know Gluten

by | Jul 16, 2020 | Let's Get Sciencey

An introduction to gluten formation: A water-insoluble protein complex, gluten is comprised of two proteins, glutenin and gliadin. Gluten formation occurs only when water is mixed with wheat flour. Gluten is not present in dry flour alone. When the water is added to...