My secret to consistent oven spring and tall loaves! 1. High-gluten flour (12% ) Higher protein builds a stronger gluten network that traps gas better, giving the dough the strength to rise tall in the oven. 2. Slap & folds early on This jump-starts gluten development so the dough can hold onto gas more effectively. Strong gluten = better gas retention = more upward expansion during the bake. 3. Mastering bulk fermentation Using a bulk-fermentation chart helps me hit that perfect point where the

Navigating Gluten-Free Dining: Tips and Experiences

Apple Juice Pie Reaction: Deadpan Diya #23 Follow @diyaeatswell for recipe reactions and lotsss more Apple Juice Pie by @ @kitchentool reaction @sarahkraffty Ingredients - Pie crust - 2 cups Apple juice - 1 tsp lemon juice - 1 cup sugar - 1/4 cup all purpose flour - Pats of butter - Cinnamon Method 1. Preheat oven to 400 degrees and line a baking tray with parchment 2. Place your pie dish with crust on the tray 3. Mix sugar and flour together in a bowl 4. Pour apple juice into the crust, then