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Tag Archives: Flour
Going wild with yeast
Thanks to my wonderful contributor and cousin, Danny Waggoner! Starters can be very easy to create. Some people can easily achieve success by simply mixing water and flour together and letting it rest for a day or two. My first … Continue reading
Posted in Cooking Tips, Food Science
Tagged Bread, bread recipe, Dough, Flour, Pre-ferment, sourdough, starter, Washington DC, yeast
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What fats do in baked goods
Ahh butter — pretty much the best part of life. Butter, lard, shortening and oil all refer to different types of fat or for the science people, triglycerides. But, what do fats do in baked goods? Thanks to Alton … Continue reading
Posted in Food Science
Tagged Alton Brown, Baking, Butter, Dough, fat, Flour, Harold McGee, Shortening
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Flaky Doughs from Around the World! — Part Two : America
When I posted my cornmeal cherry scones recipe, I casually added, “If you are making the batter by hand, cut the butter into the dry ingredients with your hands.” My friend D imed me and said, “I want to make these … Continue reading
Posted in Cooking Tips, Recipe Testing
Tagged apple pie filling recipe, Butter, click, cornmeal, Dough, Doughs, dry ingredients, equipment, Flaky, Flour, food processor, half, hand, idea, Part, pastry blender, pie, pie crust, pie crust recipe, pie dough, Recipe, refrigerate, scones, scones recipe, technique, voiceover, warm dough, warm hands, World
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What makes flaky dough puff?
I was talking to F on the bus two nights ago about why I didn’t want to test a croissant recipe in my Flaky Dough series on the blog. Me: “Croissant dough is so finicky. If you get it too … Continue reading → Continue reading
Posted in Food Science
Tagged art and soul, bake, baking soda, blog, bready, bus, buttermilk, carbon dioxide gas, chemical, cornmeal, croissant, croissants, Dough, fat, flakiness, Flaky Dough, flaky pastry, flaky texture, Flour, Gluten, leaven, leaveners, oil, pastry, pate a choux, pie, pie dough, powder, powder and baking soda, Pratha, privacy, protein, puff, puff pastry, Recipe, roti, scones, series, Steam, thin layers, water, water absorption, yeast
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It’s gluten! Holla!
Behold my beautiful challah. Nice, huh? I made this challah recipe from “Baking with Julia” for the first time when I was in high school, pre-culinary school. The original recipe calls for “high-gluten flour, bread flour or unbleached all-purpose flour”. … Continue reading → Continue reading
Posted in Food Science
Tagged Behold, Bread, bread flour, Cake, cake and pastry flour, cake flour, challah, challah recipe, Flour, flour bread, Gluten, Harold McGee, high gluten flour, huh, mass, On Food and Cooking, pastry, pioneer, protein, protein molecules, puff pastry, purpose, purpose flour, Recipe, residue, science, science pioneer, time, Wheat flour, whole wheat flour, Woah, woah nelly
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Leveling with measuring
In my 8th grade home ec class we learned to sift the flour before measuring and then level off with a flat edge. Liquid measurements must only be measured in liquid measuring cups to right below the meniscus. Do I … Continue reading → Continue reading
Posted in Cooking Tips
Tagged Baking and Confections, Butter, conversion, Cooking, cornmeal cherry scones, cups, Dough, dry measuring cups, everything, Flour, Home, home cooks, home ec class, inaccuracy, leveling, Liquid, liquid measurements, measuring, meniscus, mess, professional cooks, reason, Recipe, recipes, Savory, set, Sugar, tablespoon measurements, tollhouse cookies, volume measurements, weight, weight measurement, weight measurements
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