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The Flour Myth: Why There Is Actually No Gluten in Your Bag
The W index (measured by the Chopin Alveograph) tells you the total energy needed to blow a dough bubble until it pops. High W equals strong, resilient gluten that needs long fermentation. Low W leads to delicate, weak gluten that rises quickly and falls apart easily.
Fabio
4 min read
What "W" Really Means and How the World Measures Flour Strength
The W index (measured by the Chopin Alveograph) tells you the total energy needed to blow a dough bubble until it pops. High W equals strong, resilient gluten that needs long fermentation. Low W leads to delicate, weak gluten that rises quickly and falls apart easily.
Fabio
5 min read
6 Essential Things You Must Do When Making Pizza Dough (Backed by Science)
From water temperature to oven preheating — discover the 6 essential steps for perfect homemade pizza dough, explained with simple baking science.
Fabio
4 min read
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