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Baking technology: the flour that shoti, khachapuri, pizza and confectionery need, and why failures usually start with the raw material.

TechnologyAugust 1, 20262 minFlour for confectionery: what matters besides whitenessIn confectionery, flour is responsible for structure just as much as for colour. Here is what to look at.TechnologyJune 4, 20262 minBaking failures: seven causes that start with the raw materialBefore you change the yeast and the proofing regime, seven things are worth checking.TechnologyMay 19, 20262 minPizza in Tbilisi: flour for a long fermentA pizzeria that has moved to cold fermentation is the first to notice the difference between flour batches.TechnologyMay 6, 20262 minKhachapuri: how flour shapes Imeretian and Adjarian doughThe two best-selling items in Georgian cuisine ask different things of the dough. Flour is the first variable.TechnologyApril 21, 20262 minShoti and lavash: the flour a Georgian bakery needsThe tone forgives a lot, but it does not forgive drifting gluten. Here is what traditional baking asks of flour.