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Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza (Clarkson Potter/Ten Speed Press, 2012, ISBN 160774273X, 978-1607742739) The Elements of Pizza: Unlocking the Secrets to World-Class Pies at Home (Clarkson Potter/Ten Speed Press, 2016, ISBN 160774838X, 978-1607748380)
Purism is a part of the appeal. In the words of one online poster, "If you take flour, water, (wild) yeast and salt, and play around with time and temperature, what comes out of the oven is something utterly transformed." [2] Hobbyists often proudly share their work on social media. [7] [6]
Sourdough baking requires minimal equipment and simple ingredients – flour, salt, and water – but invites practice. [19] Purism is a part of the appeal. As described by one enthusiast, "If you take flour, water, (wild) yeast and salt, and play around with time and temperature, what comes out of the oven is something utterly transformed."
Google Play Books, formerly Google eBooks, is an ebook digital distribution service operated by Google, part of its Google Play product line. Users can purchase and download ebooks and audiobooks from Google Play , which offers over five million titles, with Google claiming it to be the "largest ebooks collection in the world".
When flour is mixed with water, the water-soluble proteins dissolve, leaving the glutenin and gliadin to form the structure of the resulting bread. When relatively dry dough is worked by kneading , or wet dough is allowed to rise for a long time (see no-knead bread ), the glutenin forms strands of long, thin, chainlike molecules, while the ...
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%.
When yeast is used for making bread, it is mixed with flour, salt, and warm water or milk. The dough is kneaded until it is smooth, and then left to rise, sometimes until it has doubled in size. The dough is then shaped into loaves.
Ciabatta (/ tʃ ə ˈ b ɑː t ə,-ˈ b æ t-/, Italian: [tʃaˈbatta]; lit. ' slipper ') [1] is an Italian white bread created in 1982 [2] [3] by a baker in Adria, Veneto, in response to the popularity of French baguettes.