Gluten is what helps bread expand while the dough rises, and hold its shape while baking and after it cools. It’s also what makes bread chewy.
Q: Do dairy farmers use sustainable practices on their farms?
A: Producing a gallon of milk today requires 90 percent less cropland, 65 percent less water, and has a 63 percent lower carbon footprint compared to 1944. Dairy farmers recycle and reuse resources to reduce their environmental impact.
