Baking Science
2 articles
The Test Kitchen
Sourdough Science, Decoded: How Temperature, Hydration, and Flour Decide Your Loaf
Understand how temperature, hydration, and flour type control sourdough fermentation, impacting your loaf's rise, crumb, and flavor. Learn to diagnose and fix common issues by adjusting these key variables.
Raffi Hovsepian·October 22, 2026
The Test Kitchen
Why Gluten-Free Baking Fails—and How Flours, Starches, and Binders Rebuild What Gluten Did
Gluten-free baking failures stem from the absence of gluten's complex functions, but understanding how whole grain flours, starches, and binders work together can rebuild structure and texture. This article offers a scientific approach and diagnostic framework to overcome common gluten-free baking challenges.
Marco Alves·October 21, 2026