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For example, in a recipe that calls for 10 pounds of flour and 5 pounds of water, the corresponding baker's percentages are 100% for the flour and 50% for the water. Because these percentages are stated with respect to the weight of flour rather than with respect to the weight of all ingredients, the sum of these percentages always exceeds 100%.
Weight is measured in ounces and pounds (avoirdupois) as in the U.S. Volume is measured in imperial gallons, quarts, pints, fluid ounces, fluid drachms, and minims. The imperial gallon was originally defined as 10 pounds (4.5359 kg) of water in 1824, and refined as exactly 4.54609 litres in 1985.
Volume 3: Techniques and Equipment ("guidebook to the techniques of bread making. Chapters follow the process of making bread: fermentation , mixing, divide and shaping, proofing, scoring and finishing, ovens and baking, plus cooling and storage.")
Sprouted (or germinated) grain breads have roughly the same amount of vitamins per gram, and 47% less gluten than regular bread. [ citation needed ] A comparison of nutritional analyses shows that sprouted grains contain about 75% of the carbohydrates, slightly higher protein and about 40% of the fat when compared to whole grains.
Salt-rising (or salt-risen) bread is a dense white bread that is traditional in the Appalachian Mountains, leavened by naturally occurring wild bacteria rather than by yeast. [ 1 ] [ 2 ] [ 3 ] Salt-rising bread is made from wheat flour ; a starter consisting of either water or milk and corn [ 4 ] potatoes , [ 5 ] or wheat ; and minor ...
At the start of the 2017 season, the boat's tank nearly overflowed with crab, netting about $30,000 from one day on the water, even at a wholesale price significantly lower than $7.25 per pound.
The Chorleywood bread process (CBP) is a method of efficient dough production to make yeasted bread quickly, producing a soft, fluffy loaf. Compared to traditional bread-making processes, CBP uses more yeast, added fats, chemicals, and high-speed mixing to allow the dough to be made with lower-protein wheat, and produces bread in a shorter time.
The assize presented an established scale, then of ancient standing, between the prices of wheat and of bread, providing that when the quarter (~240 L / 6.9 US bushel if the gallon is taken to be the wine gallon) of wheat was sold at twelve pence, the farthing loaf of the best white bread should weigh six pounds sixteen shillings (~2.5 kg / 5.6 ...