What Causes Spotting On Sourdough Bread After Retarding

What Causes Spotting On Sourdough Bread After Retarding

What Causes Spotting On Sourdough Bread After Retarding? During the retardation ( slow fermentation / delayed proofing)  of the dough in the cooler, retarder or refrigerator the bacteria in the dough releases acidic and lactic acids which in return influence the crust color, flavor and 

What is the composition of flour

What is the composition of flour

What is the composition of flour, for the most part the composition of flour is similar, Starch, Water( Moisture) Protein, Sugar, Fat and Minerals. The quality of flour will depend on many different factors. The biggest differentiation is the flours protein content, Strong bakers flour 

What are the basic ingredients to make a cake

What are the basic ingredients to make a cake

The basic ingredients used to make a cake are Flour Sugar Water Eggs Shortening/Butter/Oil/Margarine Additives Baking Power/ Baking Soda/ Cream of Tartar      

What is Cinnamic Aldehyde

What is Cinnamic Aldehyde

What is cinnamic aldehyde? Cinnamic Aldehyde is a organic compound that gives cinnamon its flavor, taste and aroma. In flavorings and extracts its the main concentrated ingredient.

what does ph mean

what does ph mean

ph stands for potential hydrogen, it is a scale usd by scienctist determine how acdic or how alkaline food is. it is also used by bakers who produce their own sourdoughs, by checking the ph of the sourdough typically its in the range of 3.5-3.8 

What is active dry yeast

What is active dry yeast

Active dry yeast is special prepared yeast in dry format, it contains about 6-8% moisture oppose to its counterpart fresh yeast which contains about 70% moisture/water. Dry active yeast is usually offered in different granules or small pellets. Dry active yeast also has a much 

How Much Caustic Soda Usage For Pretzel Dough

How Much Caustic Soda Usage For Pretzel Dough

How Much Caustic Soda Usage For Pretzel Dough? This depends on how dark you want your pretzels to turn out. Typical usage is about 5% on water volume.

How to use Caustic Soda to make Pretzels ( Sodium Hydroxide )

How to use Caustic Soda to make Pretzels ( Sodium Hydroxide )

How to use Caustic Soda to make Pretzels? ( Sodium Hydroxide ) First and foremost you must take some important safety precautions. Use latex gloves and safety glasses when using caustic Soda. Usage can range from 3-6 % for normal traditional pretzels. You can increases 

What is the usage of Sodium Hydroxide to water for pretzels

What is the usage of Sodium Hydroxide to water for pretzels

What is the usage of Sodium Hydroxide to water for pretzels? Usage is 5%, make sure to use safety gloves such as latex gloves and safety glasses.

What is the usage rate of Caustic Soda for pretzels

What is the usage rate of Caustic Soda for pretzels

What is the usage rate of Caustic Soda for pretzels? When it comes to Pretzels one things for sure and that is their unique color. Average usage of Caustic Soda to Water ratio is 5%. Now you can use less or more depending on how 

Baking 101

Baking 101

Baking 101, Learn the basic baking techniques and principles of Food Science for making cakes, patisserie and breads. You will learn about ingredient functionalities and how they influence certain characteristics in different baked products and in unbaked products like mousses, creams and frosting. BakerRecipes.com Baking