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2. Do Baking Supplies Expire? From Flour to Salt, Here's When ...

   www.aol.com/lifestyle/baking-supplies-expire...

   Flour should also have an expiration date on the bag—but if it's been opened, it can go bad in as little as a few months, depending on the temperature and humidity of where it's stored.

3. Suspension (chemistry) - Wikipedia

   en.wikipedia.org/wiki/Suspension_(chemistry)

   A suspension of flour mixed in a glass of water, showing the Tyndall effect. In chemistry, a suspension is a heterogeneous mixture of a fluid that contains solid particles sufficiently large for sedimentation.

4. Dough - Wikipedia

   en.wikipedia.org/wiki/Dough

   Freshly mixed dough in the bowl of a stand mixer. Dough is a malleable, sometimes elastic paste made from grains or from leguminous or chestnut crops. Dough is typically made by mixing flour with a small amount of water or other liquid and sometimes includes yeast or other leavening agents, as well as ingredients such as fats or flavourings.

5. Proofing (baking technique) - Wikipedia

   en.wikipedia.org/wiki/Proofing_(baking_technique)

   Flour collects in the weave creating a less-sticky surface. The couche is dusted lightly with flour, then shaped doughs are laid on top of it and folds are placed to separate and support them while proofing. Breads such as sandwich loaves and brioche are normally proofed in the bread pan in which they will be baked.

6. Pastry - Wikipedia

   en.wikipedia.org/wiki/Pastry

   Initially, the water in the dough turns to steam in the oven and causes the pastry to rise; then the starch in the flour gelatinizes, thereby solidifying the pastry. [25] Once the choux dough has expanded, it is taken out of the oven; a hole is made in it to let out the steam. The pastry is then placed back in the oven to dry out and become crisp.

7. Batter (cooking) - Wikipedia

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

   Batter is a flour mixture with liquid and other ingredients such as sugar, salt, egg, milk and leavening used for cooking. Batters are a pourable consistency that cannot be kneaded. [1] [2] Batter is most often used for pancakes and as a coating for fried foods. It is also used for a variety of batter breads.

8. Quick bread - Wikipedia

   en.wikipedia.org/wiki/Quick_bread

   Pour batters, such as pancake batter, have a liquid-to-dry-ratio of about 1:1 and so pours in a steady stream. Also called a "low-ratio" baked good. Drop batters, such as cornbread and muffin batters, have a liquid-to-dry ratio of about 1:2. Soft doughs, such as many chocolate chip cookie doughs, have a liquid-to-dry ratio of about 1:3. Soft ...

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