Sources and references
The linked references below support the entries that explicitly cite them. Each entry identifies the claim or section supported. This bibliography does not certify every definition in the back catalog.
Henry’s articles, videos, and recipes are learning resources. Older publisher labels and inventory-derived related resources are separate from claim-specific references. Source checks do not imply endorsement by the named publishers.
- Bakery & Food Service Products
King Arthur Baking
Flour ash and protein specifications; these describe different properties.
- Methods and tests used to measure wheat quality
Canadian Grain Commission
Laboratory determination of ash by incineration; ash, protein, and enzyme testing are distinct.
- Bulk Fermentation vs. Cold Retard: What Each Phase Actually Does
Baking Great Bread at Home
Bulk, cold fermentation, and reading dough in context.
- How to produce an open crumb in sourdough bread
King Arthur Baking
Fermentation, folding, temperature, and dough handling.
- Mill your own flour
King Arthur Baking
Home milling and grain-specific baking adjustments.
- Whole Grain Flour: Sifting True from False
Whole Grains Council
Whole-grain composition and the effect of sifting.
- The best way to store whole grains
King Arthur Baking
Airtight, cool storage and flour freshness.
- How can I incorporate fresh fruit into scones?
King Arthur Baking
Sugar maceration draws liquid from fruit; managing that released moisture helps prevent wet or gummy pockets in dough.