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  2. Salted or Unsalted Butter for Baking: Which Is Better, and ...

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    In the case of butter, most baking recipes call for unsalted and include a separate measurement of added salt—that’s because the amount of salt can vary between butter brands. Using unsalted ...

  3. 12 Types of Flour All Bakers Should Know (and What They’re ...

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    Double zero, or doppio zerio, flour is an Italian type of flour milled from hard durum wheat (instead of red wheat, like most flours) and with a protein content of 11 to 12 percent. Its name ...

  4. List of baked goods - Wikipedia

    en.wikipedia.org/wiki/List_of_baked_goods

    Breads at a restaurant. This is a list of baked goods.Baked goods are foods made from dough or batter and cooked by baking, [1] a method of cooking food that uses prolonged dry heat, normally in an oven, but also in hot ashes, or on hot stones.

  5. Shortcrust pastry - Wikipedia

    en.wikipedia.org/wiki/Shortcrust_pastry

    Egg and butter are worked together with a small quantity of sugar and salt before the flour is drawn into the mixture and cold water is added to bind it. [2] Pâte brisée is similar to pâte à foncer, but is lighter and more delicate due to an increased quantity of butter – up to three-fifths the quantity of flour. Very often it is made ...

  6. Puff pastry - Wikipedia

    en.wikipedia.org/wiki/Puff_pastry

    Puff pastry, also known as pâte feuilletée, is a light, flaky pastry, its base dough (détrempe) composed of wheat flour and water. Butter or other solid fat (beurrage) is then layered into the dough. The dough is repeatedly rolled and folded, rested, re-rolled and folded, encasing solid butter between each resulting layer.

  7. 12 Types of Flour All Bakers Should Know (and What They’re ...

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    With all the types of flour to choose from, baking projects can get a little overwhelming. Friend, you’ve come to the right place. Flour is a catch-all te.

  8. Baker percentage - Wikipedia

    en.wikipedia.org/wiki/Baker_percentage

    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%.

  9. 12 Types of Flour All Bakers Should Know (and What They’re ...

    www.aol.com/12-types-flour-bakers-know-020000546...

    3. Whole Wheat Flour. All flours are made from wheat kernels, which are separated into three components—the endosperm, germ and bran—during the milling process.

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