"The agreed upon standard amongst bakers is 2%," she told us. "[S]o if your recipe contains 1,000g (1kg) of flour, you'd want to use 20g (.020kg) of yeast." Why does this ratio work? Otto informed ...

If you'd like your baked good to be a bit heavier and have a little extra nutrition, go with the whole wheat flour. You can't, however, just swap it out for any old recipe, so be careful when you ...

As the process of contemporary flour-making often affects its taste and nutritional quality, look for the stone-ground variety that’s ground in a revolving stone mill to ensure the best flavour.

As the process of contemporary flour-making often affects its taste and nutritional quality, look for the stone-ground variety that’s ground in a revolving stone mill to ensure the best flavour.