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Prepare oatmeal as usual and place in a sundae or parfait bowl. Place both banana segments on either side of the bowl. Spoon Greek yogurt in the center. Top with strawberries, blueberries, and ...
Instead of making hot oats in the morning, try cold overnight oats. The basic recipe involves equal parts rolled oats, milk, and yogurt with chia seeds, salt, and cinnamon.
Straight dough is a single-mix process of making bread. The dough is made from all fresh ingredients, and they are all placed together and combined in one kneading or mixing session. After mixing, a bulk fermentation [1] rest of about 1 hour or longer occurs before division. [2] It is also called the direct dough method. [3] [4]
It does not age or become stale like a fully baked loaf of bread. When the final bread product is desired, a parbaked loaf is "finished off" by baking it at normal temperatures for an additional 10 to 15 minutes. The exact time must be determined by testing, and varies by the product. The final bread is then often similar to freshly baked bread.
Enrich your breakfast and try this fluffy banana bread oatmeal. Check out the recipe on this episode of Best Bites! Best Bites: Fluffy banana bread stove top oatmeal
Biga and poolish (or pouliche) are terms used in Italian and French baking, respectively, for sponges made with domestic baker's yeast. Poolish is a fairly wet sponge (typically one-to-one, this is made with a one-part-flour-to-one-part-water ratio by weight), and it is called biga liquida , whereas the "normal" biga is usually drier. [ 3 ]
In sourdough bread-making, cold decreases the activity of wild yeast relative to the Lactobacilli, [13] which produce flavoring products such as lactic acid and acetic acid. [14] Sourdough that is retarded before baking can result in a more sour loaf. To prevent the dough from drying, air flow in the dough retarder is kept to a minimum.
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