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E.J. Pyler

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Frozen Dough, chemical leavening

Pyler says: Chemical leavening for frozen dough 101

12.09.2020

By E.J. Pyler and Laurie Gorton

When it comes to frozen dough, not all chemical leavening agents are the same.

Bagel ingredients

Pyler Says: The basics of bagel ingredients

02.04.2020

By E.J. Pyler and Laurie Gorton

Formulations range from tough to tender.

Pyler says: The role of pH in bread baking

05.29.2019

By E.J. Pyler and Laurie Gorton

The correct pH is essential to achieving a desirable crumb.

Pyler says: Troubleshooting slicing issues

01.28.2019

By E.J. Pyler and Laurie Gorton

Different bread will affect the way blades wear.

Pyler says: The role of flour in cookies

11.13.2018

By E.J. Pyler and Laurie Gorton

Cookie flours are normally long patent or straight-grade flours.

Pyler says: The origins and properties of corn

10.23.2018

By Laurie Gorton and E.J. Pyler

Corn is classified based on kernel characteristics.

Pyler says: Three ways heat is transferred to dough

10.08.2018

By E.J. Pyler and Laurie Gorton

Heat transfer methods take on different roles.

Intro to prebiotics, probiotics and synbiotics

11.08.2016

By E.J. Pyler and Laurie Gorton

Use this primer to make sure you know the difference.

How elevation affects baking performance

08.31.2016

By Laurie Gorton and E.J. Pyler

The higher up you go, the more difference you’ll see in finished baked foods.

Pyler says: The story of San Francisco sourdough

05.10.2016

By E.J. Pyler and Laurie Gorton

The microorganisms that give this West Coast favorite its flavor and texture surprised scientists.

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