So in addition to being an amazing piano teacher and partner, my wife Emily also tends to act as my editor. She doesn’t just proofread my work, but tests it for readability. IS what I’m writing actually coming across? IS the blog post actually meeting it’s purpose?
Sometimes this comes out by her asking follow-up questions. While she was reading through last week’s post on yeast and fermentation, she got to the part about the different sugars and starches present in wheat.
“Why does the yeast have trouble with starches? “Why isn’t there enough alpha amylase in the wheat, and why does malted grain provide it? “Is this why there are different kinds of flour? What’s the difference between bleached/unbleached/enriched/bread flour/pastry/cake/all purpose? Hey, you should write a blog about that!”
So this week, let’s do a deep dive on the science of flour!
A few years back, Emily and I were checking out a candle shop in Collingswood, NJ. The place (predicatably) smelled almost overpowering. Besides candles there was a lot of incense, Wicca, natural- healing, and- what I have been told is an accepted term- “woo-woo stuff.”
The proprietress was behind the counter, and she asked what we did as she rang up our purchases. I told her I was a baker, and the following exchange happened:
“Oh good! I’ve always wanted to ask a baker this! Okay, so what’s the difference between wheat, yeast, and gluten? Like I’m trying to go gluten free because it’ll help my chakras align, but I’m also vegan and I REALLY like nutritional yeast, so like, is there gluten free yeast? Isn’t yeast alive, so isn’t it actually not vegan? And I was also wondering bzzzzzzzzzzz…..”
To avoid anyone from having to deal with this shenanigans again, and to answer a couple questions that have been pitched to me by other non-baking pros, here’s a Crash Course on Bread.