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Gluten in baking
Gluten is the protein in wheat flour.     Understanding gluten is key to many aspects of baking.  It is a strange and wonderful revelation when gluten is extracted from a dough.  Once you have seen it you can comprehend the techniques and processes that either promote or reduce gluten development.  

 

 

 

 

 

 

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Yeast for baking
Yeast is a useful ingredient in cookery. Yeast is used as a raising agent to make a dough mixture light with an 'open texture'.  Yeast is a biological raising agent. It is a single cell living organism called 'bakers yeast' or saccharomyces cereviciae.   

 

 

 

 

 

 

 

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