⭐
🔥
21d (edited) • 🥖 Saturday Bake Along
🥨 WORD OF THE DAY: MAILLARD REACTION
If you've ever wondered why a pretzel tastes different from a regular loaf of bread, the answer is sitting right on the surface.
The Maillard reaction is what happens when heat causes proteins and sugars to react with one another, creating new flavors, aromas, and that beautiful brown color we all chase.
It's responsible for:
🥨 The dark crust on a pretzel
🍞 The rich color on an artisan loaf
🔥 The toasted flavors that make fresh bread irresistible
And here's the part that connects directly to this week's bake.
The alkaline bath we give pretzels before baking supercharges the Maillard reaction.
That's why pretzels develop that signature deep brown color and glossy finish, even when the dough itself isn't much different from other breads.
The next time you pull a pretzel from the oven, you're not just looking at color.
You're looking at chemistry.
And you're tasting it too.
Perfection is not required. Progress is.
Henry ⭐🔥
24
26 comments
🥨 WORD OF THE DAY: MAILLARD REACTION
powered by
skool.com/crust-crumb-academy-7621
#1 Sourdough Community on Skool 🍞
Coaching, not judgment. Sourdough, starter, yeasted, enriched & every bread between.
✅ ProveWorth Certified ⭐⭐⭐⭐⭐
Suggested communities
Powered by