Le site finecooking.com est-il sûr ?

They use phrases like "food science", but they know nothing about the science of cooking. Basically the site is a content mill for common people who just want ideas for making a recipe. So, if you are a housewife, you have found the right place. Calling themselves a site with knowledge of "food science" is misleading, as they just spread more mis-information, making it ever more difficult for people seeking true baking knowledge to find a factual source. Here is an example. They say supposedly quoting Peter Reinhart (whom I respect): "He uses unbleached bread flour, which is higher in gluten-forming proteins than all-purpose flour". This is a false, misleading statement. First of all it is BREAD flour which is generally higher in gluten content, than all-purpose flour. Where does "unbleached" come into the picture. So, if I use bleached bread flour (and I do) to make delicious bread, then it will not come out chewy? I talked to a real food science, unbiased, professional who told me that unbleached flour has minimal impact on quality or health. All I can say is this, "Take your very best King Author $7 per 5 lb bread flour, and I will use my $3 per 50 lb flour and I promise you that my bread will be FAR better tasting than yours." Sorry, but 90% of the time this will be true, because I understand food science and how baking processes, temperature, timing, hydration, etc. affect the quality of my output. I'll get a 100% improvement with the process, and then another 2% improvement with a better flour. But since you know nothing of the process (bread machine I suppose?) you just focus on the flour because that is what they tell you!