The Maillard Reaction: Why Your Sourdough Crust Is Literally a Flavor Machine
I want to tell you about the time I proudly pulled a sourdough loaf out of the oven, set it on the counter, and called my husband in to admire it. He looked at it. He looked at me. He said, very gently, “Babe, it’s… pale.” He was being kind. It looked like bread-shaped anxiety. … Read more