why?
it's a protein that gets activated by water and heat where Glutenin and Gliadin bond together. it's what makes your pastry all flaky or your bread all soft.
(Poppet some assembly required., Wed 23 Jan 2013, 8:52, 1 reply, 13 years ago)

Nah it's like saturated fats, made up by companies trying to control us

( Naked Ape call me Caitlyn, Wed 23 Jan 2013, 8:54, Reply)

Nakers, why are you trying to break my brain?

(Poppet some assembly required., Wed 23 Jan 2013, 8:55, Reply)

Then we'll be twins again : )

( Naked Ape call me Caitlyn, Wed 23 Jan 2013, 8:57, Reply)

my birthday is only 3 days after yours mate, I'm sure we'll be close enough.

(Poppet some assembly required., Wed 23 Jan 2013, 8:58, Reply)

rain alls
( Agnostic Antichrist Baltimora, Wed 23 Jan 2013, 8:57, Reply)