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Recipe's, Cooking, and Baking Tips and Help
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Baking Tips 1. Yeast Proofing: To "proof" yeast, first dissolve the sugar (about 1 Tbsp. for each 2 cups liquid) or other sweetener in warm water (about 95 degrees) and then add your yeast. Wait several minutes for it to dissolve and begin to "work", or develop tiny bubbles. If it doesn't show signs of life, discard it and try another batch. Because yeast doesn't like salt, add it after the yeast is "proofed". 2. A Better Measure: Because flour settles and compacts in storage, fluff it up before you measure. Then, gently sprinkle it into your measuring cup and scrape the excess off with the back of a knife. This will insure a 4 oz. cup of flour rather than the 5 oz. you would have if you scooped it out with your cup. 3. Rest When You "Knead" It!: After 3 or 4 minutes of kneading dough, let it rest for a few minutes. The rest relaxes the dough and makes the remaining kneading easier. 4. Liquid Assets: Instead of the water your recipe calls for, try juices, bouillon, or water you've cooked vegetables such as Potatos in. Instead of milk, try buttermilk, yogurt, or sour cream. It can add a whole new flavor and improve nutrition. 5. Sweeteners: Even though you don't need it when making bread, a little sugar can bring out flavor, just as salt can. For added moisture, try honey, maple syrup, or regular or dark unsulphured molasses. 6. Oil for Longer Storage Time: If you don't mind a few extra calories (12 to 15) per slice (a slice of bread without fat has only 60 to 65 calories!), add a couple of tablespoons of butter or vegetable oil to your dough, and your bread will stay fresher for a longer period. 7. Storing Flour: If you use your flour fairly quickly, store it in a cool, dry cupboard and stick a couple of bay leaves in the bag to discourage any visitors. If you use your flour more slowly, especially your whole wheat, put it in a lock-type plastic bag and store it in your freezer. |
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