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  2. Bread Flour Substitute: What to Use Instead - AOL

    www.aol.com/bread-flour-substitute-instead...

    Bread flour that’s high in protein (12 to 14 percent) is great for recipes that need sturdy dough and texture, plus lots of gluten production. The protein in bread flour also helps it absorb ...

  3. Oopsie Bread and Other Delicious Bread Substitutes for ... - AOL

    www.aol.com/flagels-chaffles-other-curious-bread...

    Registered dietician Kylie Ivanir owns Within Nutrition and uses this recipe for a bread alternative. “By combining 2 eggs, 1 cup almond flour, 1 tsp baking powder, and ¼ cup Greek yogurt and ...

  4. Nutritional yeast - Wikipedia

    en.wikipedia.org/wiki/Nutritional_yeast

    Nutritional yeast (also known as nooch [4]) is a deactivated (i.e. dead) yeast, often a strain of Saccharomyces cerevisiae, that is sold commercially as a food product.It is sold in the form of yellow flakes, granules, or powder, and may be found in the bulk aisle of natural food stores.

  5. I've Made Over 50 Stuffing Recipes—Stop Using Stale Bread To ...

    www.aol.com/ive-made-over-50-stuffing-180000335.html

    Wrong. In fact, using stale bread and fresh bread will both leave you with equal amounts of mush. The longstanding tip to use old bread for stuffing is actually a myth, and it can have less than ...

  6. Pre-ferment - Wikipedia

    en.wikipedia.org/wiki/Pre-ferment

    Some might also use yogurt to help hasten the starter to rise. A flour-to-water ratio of 1-to-1 results in a relatively fluid ferment. Stiffer doughs, such as 2-to-1, may also be used. After mixing it is allowed to ferment for a period of time, and then is added to the final dough as a substitute for or

  7. Dough conditioner - Wikipedia

    en.wikipedia.org/wiki/Dough_conditioner

    A dough conditioner, flour treatment agent, improving agent or bread improver is any ingredient or chemical added to bread dough to strengthen its texture or otherwise improve it in some way. Dough conditioners may include enzymes , yeast nutrients, mineral salts, oxidants and reductants , bleaching agents and emulsifiers . [ 1 ]

  8. Baker percentage - Wikipedia

    en.wikipedia.org/wiki/Baker_percentage

    In a recipe, the baker's percentage for water is referred to as the "hydration"; it is indicative of the stickiness of the dough and the "crumb" of the bread. Lower hydration rates (e.g., 50–57%) are typical for bagels and pretzels , and medium hydration levels (58–65%) are typical for breads and rolls . [ 25 ]

  9. 7 Recipes Using Refrigerated Pie Crust - AOL

    www.aol.com/lifestyle/food-7-recipes-using...

    There's no harm in a shortcut, just as long as you use it creatively. Check out the slideshow above to get baking! 12 Good, Fast, and Cheap Recipes 14 Tasty Tart Recipes 15 Best Snack Foods for ...