The wine-drinking home cooks are back this week with a dive into bread. We start with our thoughts on what we're drinking (as always) then bring you tips and the science behind your favorite carby treat.
Help us settle the debate of whether a croissant is a bread or not.
You'll also learn about different types of flours, which you should use for yeasted breads, and when you should switch flours in a recipe.
We'll even reveal (what Emily thought was) a secret ingredient in wheat bread as well as what gives it the extra nutritional boost and how to adjust your recipes when you use it for bread baking. Want to know how to tell if you've over or under kneaded your dough? We've got that too along with what makes sour dough sour and three methods for making your oven steamy - a must for crispy crust.
Oh yeah, and sorry in advance for all the fart jokes :)

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