Water
Binder
Functions
Dietary Info
About Water
Water is a fundamental ingredient in baking due to its versatile properties. It acts as a binder, helping to combine dry ingredients, and imparts moisture, which is essential for texture and crumb in baked goods. Water also plays a critical role in gluten formation when mixed with flour, contributing to the structure and elasticity of doughs. Flavor-wise, water is neutral, allowing the flavors of other ingredients to shine. Its simplicity and purity make it indispensable in recipes ranging from breads and cakes to pastries and pizza dough.
History
Water has been integral to baking since ancient times, with the earliest known breads dating back over 14,000 years in the Middle East. As civilizations flourished, techniques for using water in dough preparation evolved, spreading through trade and exploration. Water mills, pioneered by the Romans, revolutionized flour production, making it more accessible and enhancing baking practices. Throughout history, water's role in baking has remained unchanged, valued for its ability to transform simple ingredients into sustaining staples and delicious treats, making it a timeless cornerstone in kitchens worldwide.
Common Uses
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