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A community of bakers interested in naturally risen breads.

A community of bakers interested in naturally risen breads.
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The Bread Bakers Guild of America About us | Companion Bakery BakeryBits - Artisan Bread Baking Equipment Orange Smoothies Recipes | Smoothie Recipes The bright, sunny orange is probably one of the most popular fruits around. So it is no surprise that you’d want to add this sweet fruit to your next smoothie! But oranges have been popular for a very long time, all around the globe. The orange was named for the Sanskrit word for “orange tree” and this has changed a bit over time as it has translated through different languages. Orange Nutrients Oranges, like any citrus fruit, are a well known source of vitamin C. Adding Orange to Your Smoothie This sweet and juicy fruit is a great addition to just about any smoothie. Oranges are also a great kid-friendly smoothie ingredient. Healthy Broccoli & Spinach Smoothie with Apple Advertisement - Scroll down for Smoothie Recipe (adsbygoogle = window.adsbygoogle || []).push({}); Broccoli is one of the best foods that mother nature makes. Orange Melon Smoothie Recipe This smoothie has become one of my favorites! Jamba Juice Orange-A-Peel Smoothie Recipe Orange Creamsicle Smoothie Orange Julius

Measurements-Conversions Click below for measurements and conversions: All conversions in the charts below are approximate and most have been rounded up or down to the nearest whole number for easy measuring. Equivalent Measures U.S. Standard Measure and Metric Conversion The following chart is a guide for converting standard US measurements to metric measurements. Fahrenheit and Centigrade (Celsius) Conversion The following chart is a guide for converting from Fahrenheit to Centigrade. Convert Fahrenheit to Centigrade (Celsius) Subtract 32 from the Fahrenheit reading, multiply by 5, and then divide by 9 to find the Centigrade reading.For example: 160o F – 32 = 128; 128 × 5 = 640; 640 ÷ 9 = 71.11o C; round down to 70o C. for the >oven setting. Convert Centigrade (Celsius) to Fahrenheit Multiply the Centigrade reading by 9, divide by 5, and then add 32 to find the Fahrenheit reading.For example: 70o C × 9 = 630; 630 ÷ 5 = 126; 126 + 32 = 158o F; round up to 160o F for the >oven setting.

Norwich Sourdough Bread Recipe I love baking all kinds of bread, but a basic sourdough loaf is an essential staple at our house. Good with everything from blue cheese to blueberry jam, and quite possibly even better unadorned, we always feel something is missing if there isn’t a loaf resting on the cutting board, ready for a quick snack or a hearty sandwich. I first tried this recipe, adapted from the Vermont Sourdough in Jeffrey Hamelman’s Bread: A Baker’s Book of Techniques and Recipes, about a month ago. I loved it then, and have made it several more times since, to make sure the first time wasn’t just beginner’s luck. Nope; this one is a real winner. The original recipe calls for 125% hydration starter. Norwich Sourdough (adapted from Vermont Sourdough in Bread: A Baker’s Book of Techniques and Recipes by Jeffrey Hamelman) Yield: 2 kg (four or five small, or two large, loaves) Time: Desired dough temperature: 76F Ingredients: Method: Once the loaves are in the oven, turn the heat down to 450F.

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. Raised breads, on the other hand, involve the complex interactions between flour and the leaveners that give them their porous, tender quality. Leaveners come in two main forms: baking powder or soda and yeast. Baking powder or baking soda work quickly, relying on chemical reactions between acidic and alkaline compounds to produce the carbon dioxide necessary to inflate dough or batter (more on this later). Yeast, on the other hand, is a live, single-celled fungus. But leavening agents would just be bubbling brews without something to contain them. For more about bread science, check out these links!

Food - Recipes : Naan bread Bread Making Videos — Bread Baking Instructional Videos and Baking Supplies. Flour + Water = Starter Ah, summer… corn on the cob, lazy reading in the hammock, and… sourdough starter, of course! I’ve been taking advantage of this warm weather to try raising some starters from scratch. I had done it before in a week-long class (in fact, that’s the starter I’ve been using for months), but we were able to keep our cultures at a constant 80 degrees F, and we added extra malt to jump-start the process. I wanted to see how it worked with just flour and water, in the warm but fluctuating room temperatures of my non-air-conditioned house in these beautiful early summer weeks in northern California. Success! I did this a couple of times, once with rye and once with whole wheat flour. Ready to try it? Sourdough Starter from Scratch Ingredients: White flour (bread or all-purpose), preferably one that contains malted barley flour. Equipment: General process: Day 1 AM: Day 2 AM: Hopefully you will see signs of life. It is possible that you will see a large rise (50% or more) at this point. Day 2 PM:

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