Add Quote by Rita Rudner

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

What happens is that in each clump you've got the gelatinization of starches, which happens very quickly at the surface of the clump and…

— Alton Brown

My idea of baking is buying a ready-make cake mix and throwing in an egg.

— Cilla Black

“I often use cake mixes as my basic ingredients, then exploit them to produce more exciting products.”

— N.T. Alcuaz

“MAMIE JACQUELINE’S CHOCOLATE CAKE G ÂTEAU AU CHOCOLAT DE MAMIE JACQUELINE One of Joe’s friends, Florian, accompanies us on vacation from time to time…

— Susan Herrmann Loomis

Im the glue that holds everything together.

— Otis Williams

When you have a few cake formulas and filling ideas in your repertoire, you will find that it's pretty much an assembly job -…

— Julia Child

“For a light and airy cake, it’s imperative that the egg yolks and sugar are slightly thickened before incorporating the chocolate. Mom”

— Ellie Alexander

You know, really - actually, it's funny because it's a sore spot with me because I have all these recipes that, you know, you…

— Trisha Yearwood

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

— Samin Nosrat

We're really just the frosting on a cake and we don't know what's inside the cake.

— Adam Riess

Gluten - the elastic strands that give bread its chewy texture - forms when certain proteins in flour interact with water, which is desirable…

— Claire Saffitz