Baked goods Quote by Claire Saffitz

When you mix wheat flour and water together, the proteins in the flour combine to form a gluten network. This structure is what gives…

— Sohla El-Waylly

The higher a flour's protein content, the more structure and elasticity it will lend a dough.

— Samin Nosrat

Years of cooking have taught me that the harder a flour is, the 'thirstier' it is. In other words, harder flours tend to have…

— Samin Nosrat

I notice a difference in my body, in my energy, and physically in how I look. When I do have the white bread, the…

— Lori Loughlin

“Your flour is your dream and your bread is your fulfillment. The environment in which your flour is baked can influence the shape of…

— Israelmore Ayivor

“What makes good bread? It is a question of good flour and slow fermentation. In the old days we used to leave the dough…

— John Hillaby

White bread has a high glycemic index and is broken down quickly into sugar, which stimulates insulin response and shuts down fat-burning as fuel.…

— Terry Dubrow

Instead of trying crazy diets now, I just live by a few easy rules: I try to stay away from white flour as much…

— Jenna Ushkowitz

“What many bakers don't realise is that good wheat can make bad bread. The magic of bread baking is in the manipulation and the…

— Lionel Poilane

I like quinoa and brown rice, and I try to do that over a lot of white flour bread, even though I love that…

— Lori Loughlin

“This means that white bread contains gluten but not WGA, while whole wheat bread contains the double whammy!”

— Steven R. Gundry

“Bakers can’t bake bread because they can’t get flour. So why do people burn wheat fields and kill bakers when it’s their fault there’s…

— Debra Borchert