Catalog

Ingredients

• Grape — A berry grown for eating, juice, jelly, raisins, and wine, whose sugar, acid, and skins decide which of those foods it can become.
• Milk — A secreted food whose fat, casein, whey proteins, and lactose become cheese, yogurt, and much of dairy cooking once they are heated or fermented.
• Salt — Sodium chloride used to season food, tighten gluten, slow yeast, and — in cheese — draw whey and steer microbes.
• Strawberry — A soft berry whose ripe flavor is excellent in jam and whose pectin is often too low to gel without help.
• Sugar — Sucrose used as sweetener, as a pectin partner and preservative in jam, and as the fermentable that wine grapes already contain.
• Water — The second ingredient in bread dough by weight, and the medium of fermentation, gluten formation, and oven steam.
• Wheat — A cereal grain whose flour, bran, and germ are central to bread and to much of the world’s staple cooking.
• Wheat flour — The milled endosperm of wheat, and the ordinary structure-building ingredient in bread, pastry, and many sauces.