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Tuesday, February 9, 2010
- The Bread and Pastry Blog
- Bread and pastry baking is an art which requires the freshest ingredients, exact proportions, proper techniques and strict attention to the rules of food chemistry. For example, using pastry flour (low in gluton) to bake bread (which requires high gluton to rise) will result in failure. Dry ingredients should always be weighed, so you'll have to invest in a small (4 lb/1814.4 gram) kitchen scale.