Oh, fall… I miss you so much. I miss experiencing all four seasons and the benefits of each like leaves turning, snow falling or bulbs blooming. But mostly I miss sweaters and drinking hot cocoa at high school football games. I long for those days when you can step outside and see y...
June: 8 ounces = 1 cup of water, or something with similar density (such as milk). Flour (and most other ingredients) have a different mass:volume ratio. You can find a pretty comprehensive conversion chart atKing Arthur Flour’s website. Generally speaking, the recipes on this site assum...
2) Add flour and salt, barely mixing it until the dough is just sticky. 3) Cover and allow to rise for approximately 1 hour in a warm place. 4) After the dough has risen, separate into 8 equal halves, these should be balls that fit nicely into the palm of your hand. 5) Rol...
This is the part where I’d usually mutter bad words and grab a scouring pad. Oh, OXO… how I test thee. Instead, I ran a little hot water in the skillet and let it sit for a minute while I grabbed plates, forks and syrup. To my surprise, the remaining crusty sugar wiped right ...
Sourdough starter is a live culture made by adding water to room-temperature flour. This combination activates the good bacteria found in both the flour and your environment. Here’s a simple explanation of the process: flour + water = natural enzymes break down starches into glucose (sugar),...
not sticky. Give your earlobes a squeeze and that’s how it should feel! The science The right flour Bread flour is really strong - which means it contains lots of protein. The proteins form gluten, which is what gives the dough its elasticity and holds in place the air bubbles that ...
bake 25-30 minutes at 350 degrees.) The mascarpone, yogurt, sour cream (or even vanilla yogurt) is the key ingredient. Takes out that oil taste found in most banana breads. Depending on the size and number of bananas I have, I add ~1/3 cup more flour to absorb the moisture. If yo...
If the dough is incredibly sticky, add 1 tablespoon (8.5 grams) of flour at a time until it’s easier to handle.[11] Push down on the dough and stretch it out with the palm of your hand. Fold the top of the dough back on itself, then press and stretch it again. Repeat this pr...