BakeryBits - Artisan Bread Baking Equipment About us | Companion Bakery 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. Oranges likely originated from Southeast Asia and were cultivated in China as early as 2500 B.C.. In the 15th and 16th century, Italian and Portuguese merchants brought the orange tree to the Mediterranean area. Spanish travelers brought the orange to the Americas in the 15th century. 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 Orange Melon Smoothie Recipe
The Bread Bakers Guild of America 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. 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.
Food - Recipes : Naan bread 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. 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. Starch, a carbohydrate that makes up about 70% of flour by weight, also gets in on the act. For more about bread science, check out these links!
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:
Sausage, Peppers, and Onions Recipe You can use different colored bell peppers, or just stick with green. This recipe uses a combination of sweet and hot sausages, but if you want a milder dish, use only the sweet sausages and reduce the amount of chili pepper flakes in the recipe. (Likewise if you want it hotter, use hot sausages and/or bump up the amount of chili pepper flakes.) Method Hide Photos 1 Brown the sausages: Heat the olive oil over medium heat in a large pan that has a lid. Cook for several minutes, turning them occasionally so they brown on all sides. 2 Sauté the onions, peppers, garlic: Increase the heat to high and add the onions and peppers. You want some blackening. 3 Deglaze pan with wine: Add the Marsala or red wine if you are using, and with a wooden spoon scrape the bottom of the pan to release all the browned and blackened bits. 4 Add tomatoes, seasoning, sausages, then simmer: Add the tomatoes, oregano and red pepper flakes (if using) and stir well to combine. Hello!
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%. A Chicago deep-dish dough has a similar interplay between hydration and oil but the oil can typically range from about 8% to well over 20%. Peter