Posts by slothy says

Is there a resource that is more in depth rather than surface, "you can make this with this" kind of stuff. Like, why would you use ap vs whole wheat vs bread vs pastry - what do each of them offer and what would happen if you chose...

Can you help me to understand when to use all purpose vs pastry flours? For instance - which for scones, muffins, etc.   Where's the best resource for learning about the chemistry of baking without getting overly technical and...