When it comes to baking the perfect loaf of bread, many factors come into play. One often overlooked ingredient that can make a significant difference is vitamin C, also known as ascorbic acid. But why is vitamin C so crucial in bread making? Let’s dive read more…

Ah, yeast—the magical ingredient that turns dough into fluffy, delicious bread. If you’ve ever been baffled by the yeast aisle at the store, fret not! Here’s a friendly guide to help you navigate the world of yeast options:

When it comes to baking whole grain bread, we often focus on the flour, yeast, and kneading techniques. Yet, there’s another key player that affects your loaf’s texture and flavor: the liquid. Let’s dive into the wonderful world of liquid options for your next baking adventure!

All about the high quality, organic extra virgin olive oil I use in almost everything we make and why I chose Kasandrino’s.

Learn everything you need to know about vital wheat gluten, what it is, how to use it, and alternatives.

You’ll hear that lecithin helps improve the gluten structure in bread, and while that’s true it’s not the biggest or the best thing it does. Lecithin helps improve the shelf life of your bread, and also helps make a softer crumb.