back down, forcing it to release a puff of flour that’d get all
over my clothes and kitchen. Baking was a chore.
Then I decided to invest in a couple of large, sealable,
wide-mouthed plastic tubs to store basic baking pantry items
such as flours and sugar. This allows me to quickly and
easily scoop up as much flour as I need without making a
mess. These days, I make many more pizzas than I used to.
All of the items in the chart here should be stored in a
cool, dry place, first transferred to a sealed container if
appropriate.

WHOLE WHEAT VERSUS

REFINED WHITE FLOUR

A kernel of wheat is a pretty complicated thing,

but as  far as  cooking is  concerned,  it  can be  divided

into    three   basic   parts:  the endosperm,  the hull,   and

the  germ.   Whole   wheat   flour   is  exactly     what    it

sounds  like—the    entire  grain   from    the wheat   plant,

ground   up.     Refined     white   flour   contains    only    the

starchy,    proteinaceous   sections    from    the endosperm,

with    all of  the hull    and germ    removed.    Why would

anyone   want    to  do  that?   It’s    all     about   gluten

formation.  We’ll   be  talking quite   a   bit about   gluten

in  this    book,   but for now,    all you need    to  know    is  that

gluten   is  the     stretchy    matrix  of  proteins    that    gives