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--- name: ? status: compiling version: 0.0.0 maintainer: Neo dependencies: [patience] ---
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--- name: Gluten slug: gluten type: structural_protein_complex status: running version: 10000.0.1 released: "-8000-01-01" maintainer: Triticum aestivum (delegated to human agriculture) dependencies: - gliadin - glutenin - water - mechanical_stress license: Naturally Occurring Commons v1.0 tags: - protein - wheat - food - elasticity - controversy - biology ---
Two proteins meet water, get kneaded, and decide to become a stretchy molecular net that holds bread together. That is it. That is the whole thing.
When flour is hydrated and agitated, gliadin and glutenin proteins unfold and cross-link into a viscoelastic matrix. This matrix traps gas bubbles produced by yeast, allowing dough to rise without collapsing. The result is texture, chew, and structure.
Without gluten, bread is a cracker with ambitions.
Key mechanism:
Resting dough allows gluten to relax. Overworking it makes the dough tight and resentful.
| Bug ID | Description | Affected Users | Severity |
|---|---|---|---|
| GLT-001 | Triggers autoimmune cascade in celiac disease | ~1% of population | Critical |
| GLT-002 | Non-celiac gluten sensitivity: poorly defined, widely claimed | ~6-10% report symptoms | Unclear |
| GLT-003 | Cross-contamination in "gluten-free" facilities | Celiac users | High |
| GLT-004 | Psychosomatic load from diet culture confounding actual sensitivity data | Researchers | Moderate |
"I gave up gluten and felt amazing." — every person who also gave up processed food, alcohol, and staying up until 2am simultaneously
# dough.config.yml
flour_protein_content: 10-13% # higher = more gluten potential
hydration: 0.65-0.80 # baker's percentage
kneading_duration: 8-12min # or until windowpane test passes
rest_enabled: true
rest_duration: 30min # allows stress relaxation
temperature: 22-24C # optimal for development
Adjust flour_protein_content downward for tender crumb. Adjust upward for pizza dough or bagels. Do not adjust for pie crust. Pie crust does not want to hear it.