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The Art of Baking with Alternative Flours: A Deep Dive into Martha Bakes
Baking is both an art and a science, with flour serving as the fundamental ingredient that shapes the texture, flavor, and structure of baked goods. While all-purpose white flour has long been a kitchen staple, there's a growing appreciation for diverse flours, especially those derived from whole grains and specialty crops. On a recent episode of Martha Bakes, the spotlight was on these versatile alternatives, exploring how they can elevate classic recipes and introduce new flavors.