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2. How To Store Homemade Bread So It Lasts - AOL

   www.aol.com/store-homemade-bread-lasts-142600332...

   Temperature: Storing bread at room temperature is suitable for short-term storage, but freezing can significantly extend its shelf life. Bread should be wrapped properly before freezing to avoid ...

3. The Unexpected Ingredients You Should Be Freezing ... - AOL

   www.aol.com/unexpected-ingredients-freezing...

   Other items that she suggests keeping on hand in the freezer include cookie dough — just roll it into balls, freeze, then bake directly from frozen at a later date — and even jalapeños, for ...

4. Parbaking - Wikipedia

   en.wikipedia.org/wiki/Parbaking

   Parbaking is a cooking technique in which a bread or dough product is partially baked and then rapidly frozen for storage [1] or assembled into a final product. It has been used to increase the mass manufacture and distribution of bread products, including bagels. [2] When parbaking is used to bake bread, it increases the shelf life of the loaf ...

5. Baker's yeast - Wikipedia

   en.wikipedia.org/wiki/Baker's_yeast

   Saccharomyces cerevisiae, the yeast commonly used as baker's yeast. Gradation marks are 1 μm apart.. Baker yeast is the common name for the strains of yeast commonly used in baking bread and other bakery products, serving as a leavening agent which causes the bread to rise (expand and become lighter and softer) by converting the fermentable sugars present in the dough into carbon dioxide and ...

6. 15 Foods You Should Buy When They're on Sale - AOL

   www.aol.com/15-foods-buy-theyre-sale-200000635.html

   Keep an eye out for sales, download apps like Flipp to spot deals, and stock up on foods with a decent shelf life or that freeze well. To help, here are 15 foods you should always buy on sale ...

7. Sponge and dough - Wikipedia

   en.wikipedia.org/wiki/Sponge_and_dough

   The sponge and dough method is a two-step bread making process: in the first step a sponge is made and allowed to ferment for a period of time, and in the second step the sponge is added to the final dough's ingredients, [1] creating the total formula. [2] In this usage, synonyms for sponge are yeast starter or yeast pre-ferment.

8. I've been a chef for over 10 years. Here are 10 tips ... - AOL

   www.aol.com/news/ive-chef-over-10-years...

   I love salads, whether they're crunchy, creamy, seasonally themed, or one of the old standbys.But a good salad needs a delicious dressing, and homemade is definitely the best.

9. Pre-ferment - Wikipedia

   en.wikipedia.org/wiki/Pre-ferment

   If an increased amount of starter is required, simply add new dough. 40-parts-to-60-parts of old-dough-to-new-dough by weight, or 2-to-3, is known as the back-slopping ratio, and changes to that ratio change the pH of the just-refreshed dough. [13] To make a primary-culture levain, Raymond Calvel used salt, but less of it than would be typical ...