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For example, in a recipe that calls for 10 pounds of flour and 5 pounds of water, the corresponding baker's percentages are 100% for the flour and 50% for the water. Because these percentages are stated with respect to the weight of flour rather than with respect to the weight of all ingredients, the sum of these percentages always exceeds 100% ...
Pour batters, such as pancake batter, have a liquid-to-dry-ratio of about 1:1 and so pours in a steady stream. Also called a "low-ratio" baked good. Drop batters, such as cornbread and muffin batters, have a liquid-to-dry ratio of about 1:2. Soft doughs, such as many chocolate chip cookie doughs, have a liquid-to-dry ratio of about 1:3. Soft ...
Water, or some other liquid, is used to form the flour into a paste or dough. The weight or ratio of liquid required varies between recipes, but a ratio of three parts liquid to five parts flour is common for yeast breads. [44] Recipes that use steam as the primary leavening method may have a liquid content in excess of one part liquid to one ...
An English muffin is a small, round and flat yeast-leavened (sometimes sourdough) bread which is commonly 4 in (10 cm) round and 1.5 in (4 cm) tall. It is generally split horizontally and served toasted . [ 2 ]
Flatbread muffins (known in the United States and elsewhere as "English muffins"; or simply as "muffins" or "bakery muffins" [6]) are a flatter disk-shaped, typically unsweetened yeast-leavened bread; generally about 4 in (10 cm) in diameter and 1.5 in (3.8 cm) tall. It is of English or European origin.