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Preheat the oven to 400°F. Line a baking sheet with a piece of parchment paper. Blend together the stone-ground wheat flour, all-purpose flour, wheat germ, sugar, baking powder, baking soda and ...
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 ]
A scone (/ s k ɒ n / SKON or / s k oʊ n / SKOHN) is a traditional British baked good, popular in the United Kingdom and Ireland. It is usually made of either wheat flour or oatmeal, with baking powder as a leavening agent, and baked on sheet pans. A scone is often slightly sweetened and occasionally glazed with egg wash. [1]
The sponge's fermentation time depends on its temperature and that of the surrounding area, the ingredients used, and the percentage amount of yeast. It ferments in a humid environment at 74–78 °F (23–26 °C), where it may rise and expand to 4-5 times its original volume, when it falls it has reached 66-70% of its allotted time.
As the Dutch Republic entered its Golden Age, lavish dishes became available to the wealthy middle class as well.The Dutch East India Company monopolised the trade in nutmeg, clove, mace and cinnamon, [15] provided in 1661 more than half of the refined sugar consumed in Europe, [16] and was the first to import coffee on a large scale to Europe, popularising the concept of coffee houses for the ...
A roughly synonymous term in French baking is levain. Mother dough often refers to a sourdough, and in this context the term starter often refers to all or a piece of mother dough ; [ 8 ] however, mother dough may also refer to a first-generation yeast sponge; [ 9 ] so the process [ 10 ] used in relation to the ingredients and fermentation ...
[29] [30] [31] Biscuits containing relatively high amounts of sugar and fat. The category covers many regional specialties, including the British custard cream and digestives, the Dutch speculaas, the Indian glucose biscuit and the Scottish shortbread. It also covers more generic biscuits of Lincoln and malted milk. Short biscuits are the ...
Since grains have been a staple food for millennia, the activity of baking is a very old one. Control of yeast, however, is relatively recent. [1] By the fifth and sixth centuries BCE, the ancient Greeks used enclosed ovens heated by wood fires; communities usually baked bread in a large communal oven. [1]
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