First of all, let's start with that many people don't know what gluten is. It is a protein, combination of gliadin and glutenin. It works like a glue, makes dough stretchy and spongy.
It is 10th of June 2017, 11:41 am as I’m sat on my bed, with my laptop on my thighs. The duvet’s covering my feet so I’m not too cold even though the window’s open; I’m usually cold, although I like feeling the soft pre-afternoon breeze that comes in through the open window.