Flour

Making Bread

March 30, 2020

Many people are making bread these days and there’s nothing quite like the smell of bread baking in the house. Here are some answers to frequently asked bread making questions. Never allow salt to come into direct contact with yeast because it removes the water that yeast needs to live....

Holiday Baking

December 4, 2019

Some people are natural bakers and some people learn as they go. I’m guessing that most people are the “learn as you go” types. Here are some little things that, are not giant revelations, but are useful tips to help you through your holiday baking. Unwrap Butter Before Bringing To...

Rules For Better Baking

October 14, 2019

Turn out amazing treats with these easy tips and tricks to help you bake your best every time. Measure Flour Accurately Using a measuring cup to scoop directly from the bag can pack in too much flour, leading to dry, dense baked goods. Use the “spoon and sweep” method by...

Choosing The Right Flour

March 8, 2018

Have you ever wondered what the difference between cake flour, bread flour, and pastry flour is? Is it ok to substitute all-purpose flour that call for a specific flour type? These are questions that I get asked often. Choosing the correct flour is about controlling the amount of gluten in...

Orzo

August 27, 2017

Orzo is the Italian word for barley; however, orzo is not made from barley at all, but rather from semolina, which is a course ground flour made from durum wheat. With its shape reminiscent of slivered almonds, orzo cooks up in about half the time of rice, making it a...

High Altitude Cooking

January 25, 2017

Most recipes have been perfected for use at seal level. At higher altitudes, adjustments in the cooking time, temperature, and ingredients could be necessary. At sea level, water boils at 212 degrees. With each additional 500 feet of altitude, the boiling point drops 1 degree. Even though the boiling point...

How To Spot A Whole Grain

January 14, 2017

To help you when shopping for whole grains, here are the words you should look for in the ingredients list: It’s A Whole Grain If It’s Called: Brown (Also Black, Red, Purple) Rice Buckwheat Bulgur (Cracked Wheat) Millet Quinoa Sorghum Triticale Whole-Grain Corn Whole Oats And Oatmeal Whole Rye Whole...

Cakes

December 15, 2016

I love to bake all year long, but during the holidays I’m on “baking overdrive.” To make better cakes here are some simple tips to help you with the best outcome possible. Don’t use cold eggs. The eggs really should be at room temperature, otherwise the mixture won’t emulsify properly....

Quick Breads

September 9, 2016

Quick Breads For mouth-watering breads that don’t require a lot of time, turn to quick breads. By using baking powder, baking soda, steam, or air instead of yeast to leaven dough. An advantage of quick breads is their ability to be prepared quickly and reliably, without requiring time-consuming skilled labor...

Pantry & Freezer Staples

February 3, 2016

Pantry & Freezer Staples How long do pantry and freezer staples last? Staple items are known for their long shelf life, but they don’t stay fresh forever! Use this handy list to determine how long you should keep them on hand. Freezer Hamburger & Stew Meats: Shelf Life: 1 to...

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