American Breads: Difference between revisions
From WikiDemocracy
Jump to navigationJump to search
No edit summary |
No edit summary |
||
| Line 109: | Line 109: | ||
[https://www.food.com/ideas/best-homemade-bread-6912 by Food] | [https://www.food.com/ideas/best-homemade-bread-6912 by Food] | ||
Making bread from scratch just got simple. These recipes PROOF that it can be easy and flavorful. Get ready to RISE up and conquer the possible. | Making bread from scratch just got simple. These recipes PROOF that it can be easy and flavorful. Get ready to RISE up and conquer the possible. | ||
=====Breadmaking 101: All About Proofing and Fermentation===== | |||
[https://www.seriouseats.com/how-to-make-and-proof-bread-dough by Max Bernstein 10/10/19 serious eats] | |||
Hello bakers! And welcome back to Breadmaking 101. If this is your first time coming across the column, check out our introductory post where you'll get the big picture on what we're working on and meet the four stages of bread-making: mixing, proofing and shaping, baking, and, of course, eating and storing bread. | |||
In our previous post, we talked all about mixing the workhorse loaf, and gave ourselves a primer on the chemistry at work when we take flour, water, salt, and yeast, and combine them to make dough. | |||
