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Overall, White Lily flour delivered excellent results, particularly in creating extremely delicate cookies. Related: I Made Dolly Parton's Famous Biscuits and They Taste Just Like My Grandma's 2.
Cookie dough bread, as it's been called, may sound like a calorie bomb, but this recipe is actually free of gluten and yeast, plus it's very low in sugar. View this post on Instagram
It is a weak flour, containing 9% protein, which brings it closer to a pastry flour, producing lighter and fluffier biscuits. [ 2 ] [ 3 ] White Lily only uses the endosperm of flour grains, which is then bleached in chlorine, which both whitens the flour and weakens the proteins. [ 4 ]
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 sponge ferment is usually a sticky process that uses part of the flour, part or all of the water, and part or all of the yeast of a total- or straight-dough formula. Highly liquid sponges of batter consistencies are mixed with a whip, spoon, or fork. Lower hydration, stiffer sponges are lightly mixed or kneaded just until the dough begins to ...
Flour provides the primary structure, starch and protein to the final baked bread. The protein content of the flour is the best indicator of the quality of the bread dough and the finished bread. While bread can be made from all-purpose wheat flour, a specialty bread flour, containing more protein (12–14%), is recommended for high-quality bread.
Banana bread is one of my favorite things to bake at home, and there are so many variations on the basic recipe. I saw Betty White's banana bread recipe from the 1950s on Pinterest and immediately ...
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