No Baking Materials? Start by Solidifying Your Theoretical Foundation
Last week, we posted several push notifications, and everyone commented that they ran out of stock and didn't have any ingredients at home, so we temporarily stopped posting recipe-related notifications. Taking this opportunity to consolidate basic knowledge!
Today, we've compiled 7 basic knowledge about bread making materials, including their roles in bread making, percentage usage, and usage notes. If you haven't seen it before, you must take a look! If you've seen it before, click to review!
Flour, click to get→Solid foundation | How much do you know about flour?
Whole wheat flour, click to get→Solid foundation | What does it mean to put low-gluten flour in bread recipe?
Yeast, click to get→If you don't understand yeast, you can't make good bread
Salt, click to get→Solid foundation | Does adding salt make a big difference in the taste of bread?
Sugar, click to get→Can you reduce sugar arbitrarily when making bread?
Fat, click to get→Does adding oil make a big difference in the taste of bread?
Eggs, click to get→Solid foundation | Does adding eggs make a big difference in the taste of bread?
Dairy products, click to get→Solid foundation | How to make a bread with a rich milky flavor?
Additives, click to get→Solid foundationThe difference between handmade bread and commercially available bread might be because of it?
Enzyme, click to get→Solid foundationA helpful but unseen assistant in bread making
To get the first hand recipe and more bread knowledge, welcome to follow!
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