Whether it's baking bread, cakes or pastries--a knowledge of ingredients is important. If something goes wrong, or yields need to be changed, one needs to know the characteristics of an ingredient so that the proper corrections will be successful. We have taken a few of the more common ingredients and described them so that you may better understand their use.
FLOUR - What's the difference?
Flour is the support for many of the other ingredients in baked goods and is available in many forms. Some of the more popular ones are:
- a blend of hard spring wheats. Contains sufficient protein to make good yeast......