Bread Quote by Sohla El-Waylly

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

— Claire Saffitz

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

— Samin Nosrat

Replacing white flour with whole wheat generally makes baked goods denser, drier, and more crumbly because the germ and bran in whole wheat absorbs…

— Claire Saffitz

“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

A dough might start out lumpy and wet, but as you knead, it will grow smooth, supple, and springy - thats how you know…

— Sohla El-Waylly

“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

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

Batters are made by combining some sort of flour - usually wheat flour, though cornstarch and rice flour are not uncommon - with a…

— J. Kenji Lopez-Alt

Kneading dough is as simple as pushing the dough away from you with the heel of your palm, folding it over itself with your…

— Sohla El-Waylly

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

The wheat bought by a farmer to sow is comparatively a fixed capital to the wheat purchased by a baker to make into loaves.

— David Ricardo