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 10 Things You Should Know About Cucumbers Well, we know who has replaced Panacea, Greek goddess of universal remedy: the cucumber. They’re delicious, yes, but cucumbers are so much more than just taste. Here are ten things that the supernatural cucumber does. 1. Is there more to cucumbers than just water? Science of Bread: Bread Science 101 From Chinese baozi to Armenian lavash, bread comes in thousands of forms. What do they have in common? On the most basic level, they all involve cooking a mixture of milled grains and water. Imagine a continuum of breads, ranging from the thinnest flatbreads to the fluffiest brioche. Some are amazingly simple: Matzoh, for example, is nothing more than flour and water, baked until crisp.
How To Make Sourdough Starter from Scratch Not all of us are so lucky to have a sourdough starter passed down to us from our bread-baking forefathers and foremothers. Thankfully, making a fresh batch of starter is as easy as stirring together some flour and water and letting it sit. That’s right! No expensive heirloom starters, mashed-up grapes, or mysterious rituals required — just flour, water, and a little bit of patience. Here is how to make your own sourdough starter from scratch.
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 amazon.co From the Publisher ReviewsBoston Globe: "The son is amusing, his mother is good-natured, and their delightful collaboration is for every college student about to fly solo." Miami Herald: "For all his self-deprecating quips...Kevin Mills knows how to cook and how to explain the process...it's an entertaining and practical choice." International Cookbook Revue: "You will have a good time with this amusing, often hilarious, book while...learning valuable skills."
Fresh Food Central - Mushrooms Popular Varieties: White, Chestnut, Shittake Store At: Chilled but keep them dry; mushrooms not refrigerated will go mouldy quickly. Keep them dry too. Comes From: Worldwide Seasonality: All year round Fungi are not really plants; they have neither chlorophyll (which gives plants their green colouration), or root systems.
Percent hydration of pizza dough tjkoko, The answer to your question depends mostly on the type or style of pizza that you want to make. If you look at the matter of pizza dough hydration from 30,000 feet, the range of hydration values you will see can run from the mid-thirties percent to close to 100%. If you examine the individual styles, the answer becomes much clearer and easier to understand. For example, a NY style dough formulation typically has a hydration value of from about 58% to about 65% (see However, as a practical matter, in a commercial setting, a hydration of around 58% is quite common. An American style dough formulation, such as represented by a Papa John's or Domino's type of dough, can have a hydration of around 56-60%.
Jeffrey Hamelman's bread Upload badzil Loading... Working... ► Play all Jeffrey Hamelman's bread Your First Loaf - A Primer for the New Baker The Fresh Loaf Pocket Book of Bread Baking Now available for Kindle When I tell people I am into bread baking, people often respond by telling me that they wish they could bake bread but it just seems too complicated. I find this discouraging, because baking a basic loaf of bread is about the easiest thing you can do in the kitchen. Once you understand what is going on in a simple loaf of bread you should be able to look at 90% of more difficult bread recipes and have a sense of what that loaf will taste and feel like. The nine rules of best-before dates: when to freeze, when to chuck out food Most of us have swigged milk teetering on the edge of its use-by date, and shorn the green shoots off a potato. Now it seems our spirit of rationing, or rather our gross refusal to clear out the fridge, has been vindicated. A report by the Waste and Resources Action Programme (Wrap) found shoppers could save £600m a year if best-before dates were extended by even one day. Wrap investigated short-life products, lasting between 3-12 days, that typically have high levels of waste, including sliced ham, potatoes, apples, minced beef, chilled pizza, bread, bagged salad and milk. “Some 1.3m-2.6m tonnes of food waste arises ... because the product date code has expired,” the report states. So how do we know when our potatoes are past it?
Authentic Pizza Dough Authentic Vera Pizza Napoletana Dough Recipe Ingredients By Volume 4 cups Molino Caputo Tipo 00 flour 1 ½ cups, plus 2 TBL water 2 tsp salt 1/2 tsp dry active yeast By Weight 500gr Molino Caputo Tipo 00 flour 325gr water (65% hydration) 10gr salt 3gr active dry yeast Weekend Baking Schedule The primary goal in this post is to help you get into a schedule for baking fresh, healthy bread every weekend without having to worry about refreshing your sourdough starter during the week. Ok, I know it’s hard to bake every weekend, but I do believe this post outlines a manageable schedule for fresh bread most weekends. It can be challenging to carve out time from our busy work schedule day after day to devote to sourdough starter maintenance — with two kids at home believe me, I get it. So what can we do? What kind of weekend baking schedule can we devise to help reduce the amount of worry while still ensuring we can have fresh bread when we want it?
Baking Bread: The Chemistry of Bread-Making Click to enlarge Though chemistry teachers might have to regularly field questions about the chemistry of ‘Breaking Bad’ these days, baking bread is probably more likely to figure on a list of their recreational activities. Bread-making is a process that seems simple, essentially involving the mixing of just four ingredients. However, there’s a lot more chemistry to it than meets the eye; here we delve into the science to work out what’s going on in your loaf. The process of making bread can be broken down at a very simple level into four steps.