Bread recipes written in baker’s math format can be intimidating. How do you know how much of each ingredient to measure out? I think recipes written in baker’s math format are easier to use once you know how much dough you want to produce, which is almost always the case in a commercial bakery. If they…
- Home
- Archive by category "Baking"
The Pie (Dough) Chart
Or, How to make the right amount of pie dough regardless of your pie pan size. If you’ve ever wound up with a bowl full of extra pie dough cut off the edge or had to roll your pie dough really thin to get it to fill the entire pan, this article is for you. Pie dough…
Getting Seeds to Stick to Bread
In a recent thread on My Nebraska Kitchen, the issue of how to get seeds to stick to bread came up. So, today I tried an experiment. I made a batch of Chicago-style hot dog buns (the KAF recipe), making 12 buns. (We like our buns a little smaller than what the recipe suggests.) I divided…
Things they don’t tell you about home grain milling
A few years ago I received a Nutrimill machine as a Christmas present from my older son, along with a big bucket of soft red wheat berries. As Christmas presents go, it’s probably been one of my favorites over the past 25 years, certainly one that opened up a new world for me. Milling my own flour…