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  2. Bread Flour Substitute: What to Use Instead - AOL

    www.aol.com/bread-flour-substitute-instead...

    How to Substitute All-Purpose Flour for Bread Flour Stefania Pelfini, La Waziya Photography/Getty Images For a basically seamless bread flour substitution, just swap in all-purpose flour 1:1.

  3. The Pioneer Woman's 3 Tips for Baking the Fluffiest Homemade ...

    www.aol.com/pioneer-womans-3-tips-baking...

    Think: angel food cake or Ree's coconut layer cake. If you want to try to substitute cake flour in a recipe that calls for all-purpose: Measure one cup of all-purpose flour, scoop out and remove ...

  4. No-knead bread - Wikipedia

    en.wikipedia.org/wiki/No-knead_bread

    According to one version of the method described by New York baker Jim Lahey, [5] in his book My Bread, one loaf of the bread is made by mixing 400 g (approximately 3 cups) bread flour, 8 g (approximately 1¼ teaspoons) salt and 1 g (approximately ¼ teaspoon) instant yeast with 300 mL (approximately 1 1/3 cups) cool water to produce a 75% ...

  5. Baking mix - Wikipedia

    en.wikipedia.org/wiki/Baking_mix

    Some bread baking mixes are formulated for use in a bread machine. [9] Ingredients in baking mixes may include flour, bread flour, baking powder, baking soda, yeast, [3] sugar and salt, as well as others depending upon the food type. Gluten-free baking mixes may be prepared using rice flour in place of wheat flour.

  6. Proofing (baking technique) - Wikipedia

    en.wikipedia.org/wiki/Proofing_(baking_technique)

    Bread covered with linen proofing cloth in the background. In cooking, proofing (also called proving) is a step in the preparation of yeast bread and other baked goods in which the dough is allowed to rest and rise a final time before baking. During this rest period, yeast ferments the dough and produces gases, thereby leavening the dough.

  7. Sponge and dough - Wikipedia

    en.wikipedia.org/wiki/Sponge_and_dough

    The sponge and dough method is a two-step bread making process: in the first step a sponge is made and allowed to ferment for a period of time, and in the second step the sponge is added to the final dough's ingredients, [1] creating the total formula. [2] In this usage, synonyms for sponge are yeast starter or yeast pre-ferment.

  8. Baker percentage - Wikipedia

    en.wikipedia.org/wiki/Baker_percentage

    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%.

  9. The 5 healthiest flours to use instead of all-purpose white ...

    www.aol.com/news/healthiest-flour-cook-dietitian...

    The healthiest flour has more vitamins and minerals and fewer calories than refined wheat and white flours. Try oat flour or chickpea flour for health benefits.