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  2. Baker percentage - Wikipedia

    en.wikipedia.org/wiki/Baker_percentage

    oz kg g flour 100% 2: 32: 10 10000 ... approximate cup volumes range from 236.59 to 284.1 milliliters ... depending on definitions of terms like "bread flour" and ...

  3. Cooking weights and measures - Wikipedia

    en.wikipedia.org/wiki/Cooking_weights_and_measures

    ‡ In Canada, a cup was historically 8 imperial fluid ounces (227 mL) but could also refer to 10 imperial fl oz (284 mL), as in Britain, and even a metric cup of 250 mL. Serving sizes on nutrition labelling on food packages in Canada employ the metric cup of 250 mL, with nutrition labelling in the US using a cup of 240 mL, based on the US ...

  4. Baking bread? How to grow your own starter if you run out yeast

    www.aol.com/baking-bread-grow-own-starter...

    To make enough starter for one loaf, combine 3 tablespoons (1/4 cup) pastry flour, bread flour or all-purpose flour and 3 tablespoons, plus 1 teaspoon of water in a dish that can be easily covered ...

  5. Baker's yeast - Wikipedia

    en.wikipedia.org/wiki/Baker's_yeast

    For active dry and instant yeast, in general a single dose (reckoned for the average bread recipe of between 500 g and 1000 g of dough) is about 2.5 tsp (~12 mL) or about 7 g (1 ⁄ 4 oz), though comparatively lesser amounts are used when the yeast is used in a pre-ferment.

  6. This Is the Difference Between Bread Flour vs. All-Purpose Flour

    www.aol.com/lifestyle/difference-between-bread...

    Home & Garden. Lighter Side

  7. Saccharomyces cerevisiae - Wikipedia

    en.wikipedia.org/wiki/Saccharomyces_cerevisiae

    Saccharomyces cerevisiae (/ ˌ s ɛr ə ˈ v ɪ s i. iː /) (brewer's yeast or baker's yeast) is a species of yeast (single-celled fungal microorganisms). The species has been instrumental in winemaking, baking, and brewing since ancient times. It is believed to have been originally isolated from the skin of grapes.

  8. How I Mastered Baking a Yeast Bread from Scratch After Years ...

    www.aol.com/mastered-baking-yeast-bread-scratch...

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  9. Sponge and dough - Wikipedia

    en.wikipedia.org/wiki/Sponge_and_dough

    The sponge's fermentation time depends on its temperature and that of the surrounding area, the ingredients used, and the percentage amount of yeast. It ferments in a humid environment at 74–78 °F (23–26 °C), where it may rise and expand to 4-5 times its original volume, when it falls it has reached 66-70% of its allotted time.