There is a moment in any serious baker's life when the recipe stops being sacred. Maybe it's when you realize that the sour cream in your grandmother's coffee cake wasn't tradition; it was chemistry. The fat and acid did something to the crumb that no one in 1962 had a name for. They just knew it worked. Something like that is happening right now in the American home … [Read more...] about Why Home Bakers Are Quietly Swapping Out the Flour and What Works