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bread - Milk instead of water for sourdough? - Seasoned Advice Once your sourdough culture is ready, you can also make a milk starter, which is perfect for making croissants and other recipes for enriched breads Her instructions are: To make a milk starter, you have to feed (refresh) a bit of the mother starter (initial starter) with the same quantity of flour and milk (instead of water) Day 1
How would changing the amount of egg affect a pancake recipe? However, as you have already discovered, the egg is not completely essential to the pancake, which basically a griddled quick bread, and can easily get all of the structure it needs from the gelatinization of the starch from the flour
flour - What is the proper volume to weight conversion for Bisquick . . . So what is the proper conversion factor for Bisquick (i e it's density)? I assume it's close to that of flour, but different types of flours have different densities and I wasn't sure which one to use or which one the Bisquick manufacturers assume when developing their recipes
pancakes - Why does waffle dough get dark? - Seasoned Advice I've never made waffles before, but that pancake recipe is almost exactly the one I use, except for the baking powder If it goes dark soon after preparing the mix, it is most likely a chemical reaction between two or more of the ingredients
Is it okay to keep flour in the freezer? - Seasoned Advice Yes, of course you can keep flour in the freezer For whole wheat flour, which is susceptible to rancidity due to the fat from the whole grain being included, it is even recommended For white flour, according to the University of Nebraska Extension in Lancaster County (emphasis added): For longer storage, keep white flours in the refrigerator in an airtight container All-purpose and bread
Storing Whole Wheat and Unbleached Flour - Seasoned Advice Can whole wheat and unbleached flours be stored in the same container instead of storing them separately? I'd like to pre-mix my flours for all of my baking and store it that way
Is it safe to store batter dough that contains eggs? I sometimes like to make a large batch of pancake butter or cornbread dough, and fry bake it whenever I want some freshly made pancakes or cornbread Both these liquids contain eggs
Baking batter-covered chicken instead of frying? It was very good However, I really don't like making and eating deep fried food, so I figured I should try oven-baking the chicken But I'm afraid the batter will "drip" down from the chicken, or that it won't turn out as crisp Do you have any tips approaches I can take while trying this? Thanks!
American pancakes: Why not substitute some wheat flour for starch? In pancake recipes the mantra seems to be not to over-mix the batter because of unwanted gluten formation If you leave the normal batter a little bit longer uncooked, too much gluten will develop Hence, I would expect the last pancakes of a batch to be worse than the first few