An artificial-butter flavored cracker recipe with instructions for a pineapple-based enzyme ferment (bromelain) to increase the tenderness of the cracker, written in bakers’ percent notation.
Continue readingRecipe
Bread Making: Using a Syringe to Measure Dough Proofing Height
Recently I started using and measuring proof height using an oral syringe. A photo of such an expanded syringe is near the bottom of this post, along with an explanation of how I use it to determine when the dough is ready to bake.
Continue readingPart 2: Experimenting with Bread Dough Process
A continuation of my earlier post titled Experimenting with Bread Dough Process.
Continue readingExperimenting with Bread Dough Process
A continuation of my earlier post titled Experimenting With Bread Dough Moisture, Sandwich Slices, and Oven Spring.
Continue readingExperimenting with bread dough moisture, sandwich slices, and oven spring
Bread machines aren’t the only way to make bread, a typical home gas oven makes it, too.
Continue readingMovie Theatre Popcorn Secret Ingredient?
Yay! It took me 30+ years to figure out one secret of movie theater popcorn.
Continue readingHoney Wheat Berry Bread
The following recipe I cloned from a particular brand I grew up with and now have trouble finding in the stores near me. It’s similar to some other recipes on the Internet, but there are some subtle, nuanced differences.
Continue reading