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When gliadin and glutenin proteins join together with the aid of moisture they form gluten. The more gluten in your flour, the more water required to hydrate these proteins into gluten. This is why bread flour requires more water than cake flour.

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Spotlight On...

Buckwheat Flour
The 'buck' in buckwheat is named after it's triangular seeds which are high in protein. It's not actually wheat or even a grass.
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Try This

Orange Cranberry Muffins or Bread
orange-cranberry-muffin.jpg Oranges and cranberries make a perfect combination in this muffin.
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Here's an Article...

Best Apple Varieties for Baking
One of the reasons Fall is the best time of year for baking is the plethora of fruits and vegetables that have been growing to perfection all summer. Of these, apples are one of the most appreciated and varied. It's common to dedicate a whole afternoon to apple picking, searching for our favorite varieties in nature's perfect form and discovering new varieties along the way.

Read on for our recommendations for the best apple varieties to use for baking your apple pie, strudel, apple butter, apple cake, apple galette, etc.
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Product Reviews

Pie Weight Chain by Mrs. Anderson's Baking Products
Pie crusts are simple but vulnerable to many different variables that can cause failure or lackluster results during baking. The crust is the frame of your pie so it's important that it comes out as perfect as possible. I recently had a Trader Joe's pie that had such a poor, mealy crust that it disracted from the rest of the pie.

When making pie crusts, there are several things you can do to ensure it comes out as perfect as possible such as using ice cold water, margarine in stick form instead of tub form due to it containing more saturated fat, etc. Another often overlooked crust trick is the use of a pie weight.
Read more...