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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%.
The system can be traced back to the measuring systems of the Hindus [18]: B-9 and the ancient Egyptians, who subdivided the hekat (about 4.8 litres) into parts of 1 ⁄ 2, 1 ⁄ 4, 1 ⁄ 8, 1 ⁄ 16, 1 ⁄ 32, and 1 ⁄ 64 (1 ro, or mouthful, or about 14.5 ml), [19] and the hin similarly down to 1 ⁄ 32 (1 ro) using hieratic notation, [20] as ...
Bread Flour. Comparing bread flour versus all-purpose flour, the former has the highest protein content of the refined wheat flours, clocking in at up to 14 percent.
Gooey butter cake. A butter cake is a cake in which one of the main ingredients is butter. Butter cake is baked with basic ingredients: butter, sugar, eggs, flour, and leavening agents such as baking powder or baking soda. It is considered one of the quintessential cakes in American baking. [1]
One significant decision the baker must make when designing such a formula, or adapting a direct or straight-dough [10] formula or recipe, is to decide the sponge-to-dough flour ratio. [ 1 ] [ 11 ] While the relative amounts of ingredients used may vary, the method remains the same.
Sift in the flour and salt and mix until the dough starts to come together. Dump the dough onto a floured surface and shape into a flat disk. Wrap in plastic wrap and chill for 30 minutes.
It's a classic tale: You have last-minute guests coming over for dinner or a bake sale fundraiser you didn't find out about until the night before—and now you need to concoct some tasty treats ...
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