By Better Homes and Gardens

A visible advisor to studying to bake, with greater than 850 photos
Better houses and Gardens Baking step-by-step is the final word advisor and idea-generator for an individual who desires to learn how to bake or hone their method. This attractive booklet makes use of transparent, step by step photos—more than 900 of them—to illustrate crucial abilities from folding batter to forming a lattice pie crust. domestic bakers could make 350 vintage and smooth treats, either candy and savory.

Learn to roll and bake the proper flaky tart or frost and beautify a celebration-worthy cake—or commence uncomplicated with Peanut Butter Blondie Bars or Blueberry Crisp; ability point icons flag recipes effortless, more straightforward, or least difficult to make. entire with an Intro to Baking protecting every thing from stocking the kitchen to utilizing a rolling pin, this colourful ebook makes baking enjoyable and obtainable for everybody.

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Better Homes and Gardens Baking Step by Step

A visible advisor to studying to bake, with greater than 850 photos
Better houses and Gardens Baking step-by-step is the last word consultant and idea-generator for somebody who desires to learn how to bake or hone their approach. This attractive e-book makes use of transparent, step by step photos—more than 900 of them—to illustrate crucial abilities from folding batter to forming a lattice pie crust. domestic bakers could make 350 vintage and smooth treats, either candy and savory.

Learn to roll and bake the right flaky tart or frost and beautify a celebration-worthy cake—or begin basic with Peanut Butter Blondie Bars or Blueberry Crisp; ability point icons flag recipes effortless, more straightforward, or simplest to make. entire with an Intro to Baking overlaying every thing from stocking the kitchen to utilizing a rolling pin, this colourful booklet makes baking enjoyable and available for everybody.

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Additional resources for Better Homes and Gardens Baking Step by Step

Example text

Soy flour is usually defatted to prevent spoilage and heat-treated to remove the beany taste. When added to wheat bread in a percentage below 3 percent, defatted soy flour does not have any appreciable effect on the dough’s performance or taste, other than a slight increase in water absorption (see Pyler, pp. 401–403). Beyond this rate, it begins to disrupt gluten formation and good structure; soy flour has no elastic properties whatsoever. It is used in small quantities as a replacement for milk in breadmaking to improve texture and decrease staling.

It compares closely with dark brown sugar. I N V E RT S U GA R Invert sugar syrup is made from a sucrose-water solution that is heated with the addition of an acid. The heat and presence of the acid breaks down the sucrose molecules into their constituent parts, glucose and 56 Understanding Baking fructose. The process is called inversion because the optical rotation of the now divergent molecules inverts, or changes, direction. Invert sugar syrup does not crystallize under normal conditions, and is used either to prevent the formation of sugar crystals or to control it.

Whole-grain flour (wheat or rye) is preferable owing to its high mineral content and enzyme activity, which encourage these organisms to thrive. Heavily chlorinated water may initially inhibit bacterial growth. If you can smell the chlorine, consider using a different source of water, or at least let the water stand until the chlorine gas dissipates (see page 134). Though most bakers are familiar with the concept of developing a wild yeast starter, few realize the importance of bacteria. Flavorful sourdough breads are a collaboration between yeasts and bacteria.

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