This post is going to be less about breadsticks and more about flour, types of flour, and how flour operates in baking – but I do want to show off our little ball of unrisen dough first. Isn’t it cute? Before this little guy got …

I’m Jessica, and welcome to my Kitchen Chemistry blog! This is a particularly exciting course for me, not only because I love all things food-related – cooking, baking, food writing, culinary documentaries, and so on – but also because I avidly keep up with The …