Introduction
Have you ever wondered why pizza dough can be stretched into a paper-thin circle without breaking, while pie crust shatters at the slightest touch? The secret lies in the well known protein with a bad reputation, gluten.
Understanding gluten is like having a baking superpower. You will inherently know the difference between chewy bagels and tender cakes, and why pizza dough stretches while pie crust shatters. More importantly, you will understand how to control these outcomes through your choice of ingredients and techniques.
Whether you're making a crusty sourdough or a tender cake, success depends on how you manage gluten development.
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