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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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Vegan Baking Book Reviews
Wild Fermentation by Sandor Ellix Katz Print E-mail
Vegan Baking Book Reviews
Written by Mattie     April 27, 2009     Comments
I had to go into the office on a Saturday recently. Upon getting to the office front door I found that my key wasn't cut right and I couldn't get in. I then decided that in order to make my trip worthwhile I would have to stop by BabyCakes and Bluestockings Bookstore in NYC's Lower East side on my way home. Browsing through the isles of Bluestockings a peculiar book caught my eye: Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods by Sandor Ellix Katz.

Being a vegan baker, a home brewer and a DIY freak I knew I had to go in for a closer look. As soon as I flipped through a few pages, I was thankful I had to go to the office that day- I may have never ended up finding this book.
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Spotlight On...

Apple Cider Vinegar
This sour elixir is made by fermenting apple juice so the sugars turn into alcohol. The cider then undergoes a second fermentation where the alcohol is converted to acetic acid. Acetic acid is what gives vinegar it's sour taste. In vegan baking applications, vinegar is often used for it's leavening and flavor enhancing properties.
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Try This

Yeasted Banana Bread
The more I use yeast instead of baking powder for sweetbreads the more I notice that yeasted breads produce far better flavor results. How did we get into this bad habit of 'chemically' leavening our sweet breads with baking powder and baking soda? One word: convenience. Yeasted breads take about 3 times longer to make because we have to wait for the yeast to do it's thing. Yeast leavened breads are usually considerably more flavorful than chemically leavened breads because as the yeast ferments and spits out C02 that rises the bread, it also produces a multitude of complex flavor compounds. This is not the case with chemically leavened breads where few flavor byproducts are produced during the chemical reaction between acid and alkalne that produces the C02. This is now my go-to banana bread recipe.
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Here's an Article...

Sugar and Glycemic Index
At Veganbaking.net we stress taste before healthiness when it comes to sweets. If you're into vegan baking you may be a health nut and sooner or later you may be concerned about how sugar effects the body. If you're a junk food vegan, we respect that. If you're concerned with the health aspects of different kinds of sugar, read on.
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Product Reviews

Isi Silicone Scraper Spatula
For years I used a spatula with a plastic handle. One day the handle broke in half and I figured I'd have to buy a new one. I found that the half-length handle spatula was actually pretty cool! It allowed me to get into large jars and blenders with the maneuverability of a Yamaha RZ350. It puzzled me as to why it was so hard to find different spatula options. Today I stumbled upon the Isi Silicone Scraper Spatula.
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