background preloader

San Francisco Baking Institute

San Francisco Baking Institute
Related:  bread blogs & sites

BreadStorm™ Bread Formulation Software Barrie Cullinan Baked Goods - Austin, Texas Farine How to Make Your Own Pancake Mix Pancakes from scratch just taste better than mixes in the stores but when you’re in a hurry, who has time for scratch? We’ll tell you how to make your own gourmet buttermilk or sour cream pancake mix so that you can have great “from scratch” pancakes when you are in a hurry. It will have more buttermilk or sour cream than the store mixes and so will taste better. Choose to make either a small, medium, or large mix. Use the pancake mix as a base mix for by adding fruit, nuts, baking chips or more. Combine all the ingredients and whisk together to distribute evenly. You can buy buttermilk powder in your grocery store. To use your mix: 1. Variations Here are 20 mixes that you can make. Gourmet Chocolate Chip Sour Cream/Buttermilk Pancakes (Add mini milk chocolate chips). In some cases, you will want to supplement the fruit in these mixes with additional flavor. You can buy gourmet pancake mixes from The Prepared Pantry including many similar to the mixes suggested here.

Conversion of measures of ingredients calculator, weight, volume, Fahrenheit °F to Celsius °C. Flour butter sugar rice oats liquids to cups to grams gm ounces milliliters ml fl oz. Convert measures of ingredients for cooking & more Select a FOOD PRODUCT and then a measure in : butter margarine table salt cocoa powder active dry yeast fresh yeast Pick a FLOUR type and then its measure in : all purpose flour (apf) bread flour cake flour 00 flour type plain white flour (pf) rye flour self raising flour (srf) wholemeal flour whole wheat flour (wwf) buckwheat flour cornflour gluten free flour (gff) potato flour rice flour soy flour Select a SUGAR type and then its measure in : brown sugar caster sugar confectioners' sugar icing sugar powdered sugar raw sugar Pick a weight mass measure in : centigrams ( cg - cgm ) dekagrams ( dkg - dag ) drams ( dr ) grains ( gr ) grams ( g ) hundredweights US ( cwt short ) hundredweights U.K. ( cwt long ) kilograms ( kg ) milligrams ( mg ) newtons earth ( N ) ounces ( oz ) troy ounces ( oz t - ozt ) pennyweights ( dwt - pwt ) pounds ( lb - lbs ) pounds troy ( lb t - lbt ) quarters - Imperial ( qrt. unit ) quarters long - inf. ( qrt. uk ) quarters US ( qrt. ) stones ( st ) gills ( gi )

8 Mesmerizing Food Videos I love pressing my face against the window pane at dumpling joints where you can watch the professional dough handlers at work. The combination of the everyday alchemy of food plus the sure hands of a professional is hypnotic. The seemingly magical properties of gluten and dough can keep me entertained for ages, but so can the quick kitchen grace of someone like Jacques Pépin, who makes daunting pro-chef techniques look easy. Jacques Pépin Galantine This is the ultimate Pépin clip, in which he totally debones a chicken and forms a galantine in less than 10 minutes. Next: Hand-pulled Noodle Technique »

TIPS: dough ball sizes and weights for common bread shapes I wanted a quick reference list for dough ball sizes for common items I bake: breads, rolls, pizza. I haven't found one on TFL, maybe it's here, but no luck yet. So I figured I'd share what I have so far. Pizzas 12" pizza, personal (plate-sized): 175g (thin) - 250g (thicker)14" pizza, thin crust, NYC style: 450g14" pizza, medium "american" crust style: 540g16" pizza, thin crust, NYC style: 567g Sourdough and Rustic Loaves Regular free-form loaf (boule) of sourdough: 1000gSmall free-form loaf (boule): 750g"Standard" loaf-pan loaf (9.25" x5.25"x2.75"), heavier multigrain bread or sourdough: 1100g Other Breads "Standard" loaf-pan loaf (9.25" x5.25"x2.75"), light lean bread: 800g 12" hoagie/sandwich roll: 227g6"/7" hoagie/sandwich roll: 113g Standard baguette: 340gHome oven baguette: 200-250g Large pretzel: 160gBagel: 96-113g Burger & hot dog buns: 92gSmall soft dinner roll: 48g Feel free to comment or add other recommended values.

Soft Wrap Bread I blindly made this bread for a dinner that I had been looking forward to for a long time. To be honest, I made this wrap-style bread myself (instead of buying it) because there isn’t a good bakery close to me and I didn’t want to eat cardboardy, stale pitas for dinner. My hopes weren’t very high for this bread – it was more like a means to an end. But all of that changed. Amazing. *Update (6/10): I’ve made this bread too many times to count since originally posting it and wanted to share that I now almost always make it with whole wheat flour (usually white wheat flour because that is what I have on hand to grind). This recipe works best with instant yeast because it dissolves during the kneading process, so you don’t have to knead liquid into the dough. Also, I often use half to 3/4 finely ground white whole wheat flour with good results - and sometimes I get crazy and use 100% whole wheat flour (always finely ground white wheat). Ingredients Directions

Monastery Bread Roasted Garlic Bread This is a bread I’ve had on my list for a while, and now I’m wondering what took me so long. Besides looking pretty, it’s heaven on earth for garlic lovers. That would be me, and this summer I’ve been lucky to have a virtually unlimited supply of garlic from my brother-in-law’s prolific garden. I’m happy to share this loaf for the World Bread Day event hosted by Zorra (1x umrühren bitte). The recipe comes (with a few adaptations) from one of my favorite baking books, Maggie Glezer’s Artisan Baking. Whether you are a beginning baker or an old hand, I think you’ll love the meeting the farmers, millers, and bakers profiled therein who share a wealth of baking knowledge, skill, and recipes. A dusting of flour is needed to protect the parsley from burning, but most of it can be brushed away after baking to bring the green leaves into the light. Roasted Garlic Bread (Adapted from Della Fattoria’s Rustic Roasted Garlic Bread in Artisan Baking by Maggie Glezer) Yield: 2 loaves Time: Method: Method:

BreAdventure Multigrain Pan Bread -the new favorite bread After last week’s super crusty bread, we decided to give our jaw a break with pan bread this week. Don’t get me wrong. I love crusty artisan bread but from time to time, you can’t help craving softer pan bread. I’ve got Michel Suas’s Advance Bread and Pastry cookbook for a while now but haven’t made many things from it. So far, I have only made wholewheat croissant. I think I’m addicted to buying cookbooks. Flipping through Suas’s book, I came across Multigrain Pan Bread. I also like Suas’ approach on preparing soaker. - Grain soaker with lots of water that needs to be mixed with other ingredients at the beginning of the kneading. - Grain soaker that needs to be drained and incorporated into the dough after the gluten has developed. Another interesting thing with the recipe was that it used 5 different flours in the formula; bread flour, whole wheat flour, rye flour, semolina flour and rice flour. This is great tasting and healthy (at least, I’d like to think so) bread. Note: Pre-ferment

Home | the perfect loaf