Gluten in bread making helps to define the volume and shape of your baked goods. Gluten helps our yeast leavened dough retain the gases which are produced during fermentation

Many breads, especially country breads, use olive oil instead of butter. Olive oil has a wonderful taste and is used is all types of baking. You will find it in quick breads, yeast breads and flat breads.

Baking soda vs. baking powder, there are some similarities and some key differences.

In Arizona and wondering if you had any tips on baking in the dry heat?