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83Bake Better Hearth Bread - Use a Pre Ferment to Improve the Taste of Your Home Baked Loaves (Recipe)!
An easy way to dramatically improve the taste and complexity of your bread. Make up a batch of this simple pate fermente and keep it in the freezer until you need it.
4 comments
82Basic Baking Techniques and Preparations for Beginners
Yes of course, you can, just learn the basic and trust your judgement, plus you need to learn the basic baking techniques and preparation for beginners. At first don't be frustrated by the outcome of your baked goods, be it meat, pasta (lasagna),...
3 comments
82Different Kinds of Leavening Agents
Different Kinds of Leavening Agents. What are leavening agents or leaveners? Leavening agents are substances that are used in batters as well as doughs which are used to soften the dough and it is also used for lightening it. There are three types...
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80Jesus' Miracles - The Loaves And The Fish
A look at Jesus' miracle of multiplying the loaves and the fish. What was the reason for the remnant and why did he leave a remainder twice. A speculation.
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79Leaveners, What to Use In Baking
Flaky biscuits, fluffy pancakes, pillowy sandwich bread, chewy French loaves, ethereal angel food cake, tender devil’s food, soft oatmeal cookies, and cloudlike soufflé…mmmmm. All of these little lovelies share a common trait – they have all...
7 comments
77The Science of Baking: Leavening Basics (or: Sodas, and Powders, and Bubbles... Oh My!)
Welcome back to another installment in the Science of Baking basics. Last time, we covered the basic role of the fundamental component of cake making that is flour, and explored the advantages of using cake flour over all-purpose in baking (catch up...
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79Which Baker’s Yeast to Use? Understanding the Differences between Instant, Active and Fresh Yeast
Yeast, what it is and what it does and how to substitute between instant, active and fresh yeast.
2 comments
77The Humble Yeast - Friend or Foe?
Yeasts are everywhere and have a major association with humans, especially food, beer and wines. They also are also the cause of a number of ideases and ailments, especially the dreaded Candida infections. => Friend or Foe?
3 comments
77Tips for Baking with Flour, Yeast and Leavening Agents & Some Popular Dough Recipes
Flour is a staple ingredient for many. It is convenient and versatile. Wheat is the main ingredient for baking flours (it can also be milled from corn, rice and legumes). There are several flour varieties, ranging in composition and texture. When...
1 comment
73What to Substitute for Eggs
After our country's most recent industrial farming scare, I was reminded that, especially when baking, eggs are not always necessary. I get eye rolls when people find out how much I pay for ethically produced eggs. It's really not that much more,...
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