doughs their flexibility. It’s formed when the
proteins gliadin and glutenin, found in the
endosperm, are mixed together in the presence of
water.
White flour is excellent at developing gluten,
delivering breads that are fluffy, chewy, and well
risen. Whole wheat breads, on the other hand, tend
to be dense and relatively dry. This is because
ground-up sections of the hull and germ act sort of
like tiny razor blades, snipping through the
developing gluten and preventing individual strands
from growing too long. You can substitute whole
wheat flours in recipes if you’d like, but don’t expect
to get the same light, well-risen breads you’d achieve
with white flour.
ITEM HOW LONG WILL IT
KEEP?Baking
Powder6 months to a year,
depending on humidity;
to test for activity, place
a teaspoon in a bowl and
add a teaspoon of water:
it should bubble and fizz