February 17, 2010

Tip of the day

A few baking tips (part 1)

  • Use dry measuring cups for dry ingredients and liquid measuring cups for liquids—if you use one for the other, you’re measures will be off.  For the truest measure, measure by weight.  Many baking recipes include a weight measurement next to the ingredient.
  • Do not pack your flour.  Spoon flour into your measuring cup.  Then draw a knife across the top of the cup to remove any excess flour. 
  • Flour should be stored in the freezer to keep away bugs.  Whole wheat flour has a high amount of oil.  For that reason, it is best to grind it and use it promptly to reduce the risk of it becoming rancid.  Store any extra whole wheat flour in the freezer.
  • When placing dough in a bowl to rise, oil the bowl first.  Then place the dough in the bowl and flip it over.  This will coat both the top and bottom of the dough and prevent sticking.
  • For folks like us who keep their homes on the cool side, bread dough takes much longer to rise in the winter.  You have a few options.  You place it under the light of your stove or move it to a warm area of your home.  When these options didn’t work for me, I heated one of my rice pads and placed it under the bowl that contained the dough.  This worked like a charm!

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