Episode 03: Glutenin and Gliadin

Thank you for joining us for our third podcast. (Right click to download.) If you have comments or suggestions, please leave them in the comments or e-mail us. We'd love to hear what you think.

Show Notes:

• Brian writes: The general idea behind gluten relaxation is that kneading dough forms a lot of weak bonds that can't hold over time. Because there's so much pressure on the bonds, as some break, others follow, until the dough is relaxed. For more info, I followed up with a Kitchen Mystery on Gluten: In Depth.
• A seasonal ingredient map: http://www.epicurious.com/articlesguides/seasonalcooking/farmtotable/seasonalingredientmap
• Locavore App for the iPhone: http://itunes.apple.com/us/app/locavore/id306140158?mt=8