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| Rolled sugar cookies with different flours: cake (pink), all-purpose (blue), and whole wheat pastry (green). |
I'm a bit of a nerd, and part of what fascinates me about baking is the chemistry. Bread goes into the oven elastic-y, sticky, and unpleasantly chewy, and comes out soft, pocketed with air holes, and delicious. Despite a year of chemistry in high school, and another year in college, I can't explain why this happens.