/ck/ - Food & Cooking

This is exactly what I wanted. I've been doing a lot of baking lately. Been practicing mainly bread and pies. Bread is okay, pies are terrible.
I want you to explain to me the effects of different gluten developing/shortening methods. I know more kneading develops gluten more but what does that actually do? Firmer bread? Denser bread? How does it affect it. Same with salt, acid, etc for shortening gluten.
Oil is for soft, butter is for layers right?
I see videos of people tossing around a very clearly soft as fuck ball of dough that should be way stickier than it is. It's sticking a bit to their table but not at all to their hands. If I try to make one that soft I just get a gluey soup. Any more flour and it seems denser than theirs. I don't understand.
How do I make burger buns? I tried one anons suggestion and it somehow made lovely scones.
Also any recommendations for different types of bread I can practice? Specifically ones that don't require I go out and get specialized ingredients.

Anon I'm trying REALLY hard to learn to bake well. I want to be real good.

When I was about 15 I got a big fat chick off I think "Tagged". She had nice tiddies and a nice face but she was a chunky thing. I was full of teenage hormones though and I used them to fuck her for 6 hours straight. I lost count of how many times we went. When I was too tired to continue she'd just start sucking my dick and eventually I'd get hard, then I'd fuck her again.
About 4 or 5 hours in I grabbed a carton of orange juice, heavy pulp, from the fridge and guzzled the whole thing. It was like a divine spirit entered my body and healed my wounds. All fatigue lifted and for a moment I saw god. I then kept fucking the fat girl. It was a powerful moment I'll never forget.