Sweet and Salty News

Gluten Development

2 articles

Editorial illustration for How Flour, Water, and Time Build the Gluten Network That Shapes Your Sourdough Crumb
The Test Kitchen

How Flour, Water, and Time Build the Gluten Network That Shapes Your Sourdough Crumb

The sourdough crumb is a direct result of the gluten network formed by flour proteins, water, and time. Understanding how hydration, fermentation, and mechanical development influence this network allows bakers to intentionally design their desired crumb structure.

Darius Williams·October 15, 2026
Editorial illustration for Flour, Protein, and Gluten: How to Pick the Right One and Work It for the Texture You Want
The Test Kitchen

Flour, Protein, and Gluten: How to Pick the Right One and Work It for the Texture You Want

The texture of your baked goods, whether chewy or tender, depends on controlling gluten development. This is achieved by selecting the right flour based on its protein content and employing specific mixing and kneading techniques.

Darius Williams·October 14, 2026