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  2. Baker percentage - Wikipedia

    en.wikipedia.org/wiki/Baker_percentage

    For example, in a recipe that calls for 10 pounds of flour and 5 pounds of water, the corresponding baker's percentages are 100% for the flour and 50% for the water. Because these percentages are stated with respect to the weight of flour rather than with respect to the weight of all ingredients, the sum of these percentages always exceeds 100%.

  3. This Vintage Southern Yeast Roll Recipe Has a Surprising ...

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    Coat a large bowl with butter and place the dough inside, coating it with butter as well. Place the dough in the refrigerator and allow it to rise for 8 to 10 hours.

  4. Cooking weights and measures - Wikipedia

    en.wikipedia.org/wiki/Cooking_weights_and_measures

    (As a sub-packaged unit, a stick of butter, at 1 ⁄ 4 lb [113 g], is a de facto measure in the US.) Some recipes may specify butter amounts called a pat (1 - 1.5 tsp) [26] or a knob (2 tbsp). [27] Cookbooks in Canada use the same system, although pints and gallons would be taken as their Imperial quantities unless specified otherwise ...

  5. Batter (cooking) - Wikipedia

    en.wikipedia.org/wiki/Batter_(cooking)

    Other substitutes for water are wine, or flavored liquors like curaçao, brandy, and maraschino. The viscosity of batter may range from very "heavy" (adhering to an upturned spoon) to "thin" (similar to single cream , enough to pour or drop from a spoon and sometimes called "drop batter").

  6. Our Senior Food Editor Is Begging You To Stop Making This ...

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  7. The Simple Restaurant Trick for Lining Cake Pans Perfectly ...

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    Aside from choosing the right pan, a parchment liner with a light coat of pan spray or oil is the best way to reduce browning in the outer crust of a layer cake.This keeps the bottom and sides of ...

  8. Pre-ferment - Wikipedia

    en.wikipedia.org/wiki/Pre-ferment

    This is about the point in time when some process similarities of yeast pre-ferments to sourdough or levain starters begins to diverge. The typical amounts of time allotted for the yeast pre-ferment period may range from 2–16 hours, depending on the dough's temperature and the added amount of viable yeast, often expressed as a bakers' percentage.

  9. Why I Cook: The Hutch Oven’s Emily Hutchinson - AOL

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