Whole-Wheat - What’s the buzz?
I have to tell you that I didn’t stray far from the beaten path this week; I did however begin to wander off it. The path is not a new...
Leavening Agents
ORGANIC – YEAST Compressed Yeast (fresh or cake yeast) – compressed yeast is moist, perishable, and is preferred by professional bakers....
Sugars
The Function of Sugars in Baking They add sweetness and flavor. They create tenderness and fineness of texture, partly by weakening the...
Baker’s Percentages
Bakers use a simple but versatile system of percentages for expressing their formulas. The percentage of each ingredient is its total...
Measurement
It is more accurate to measure ingredients by weighing them rather than measuring them by volume. There are many variables when measuring...
Mixing and Gluten Development
Gluten is a substance made up of primarily two proteins present in wheat flour. It gives the product its structure and resilience. Gluten...
Appreciating Bread
When I was a child the world was much different in many ways. For one thing, we lived in a neighborhood that had a corner grocery store,...
The Seven Stages in the Baking Process
Formation and expansion of gasses: primarily responsible for leavening bread areaCarbon dioxide — is released by the action of yeast,...
12 Steps in Bread Making
Scaling – accurately weighing out your ingredients per the formula you are following Mixing – each formula uses specific mixing times and...
Staling
Is the change in texture and aroma of baked goods due to a change of structure and loss of moisture by the starch granules. This is a...
