The following is from a sheet enclosed in an order from King
Arthur Flour Bakers Catalog entitled "A Baker's Dozen of
Baking Tips from good King Arthur Flour".
1. Yeast "Proofing": To "proof" yeast, first dissolve the
sugar (about 1 tablespoon for each 2 cups of liquid) or
other sweetener in warm water (about 95 degrees) and then
add your yeast. Wait several minutes for it to dissolve
and begin to "work", or develop tiny bubbles. If it
doesn't show signs of life, discard it and try another
batch. Because yeast doesn't like salt, add it after the
yeast is "proofed".
2. A Better Measure: Because flour settles and compacts in
storage, fluff if up before you measure. Then, gently
sprinkle it into your measuring cup and scrape the excess
off with the back of a knife. This will insure a 4 ounce
cup of flour rather than the 5 ounces you would have if
you scooped it out with your cup.
3. Rest When You "Knead" It: After 3 or 4 minutes of kneading
dough, let it rest for a few minutes. The rest relaxes the
dough and makes the remaining kneading easier.
4. Liquid Assets: Instead of the water your recipe calls for,
try juices, bouillon, or water you've cooked vegetables
in. Instead of milk, try buttermilk, yogurt or sour
cream. It can add a whole new flavor and improve
nutrition.
5. Sweeteners: Even though you don't need it when making
bread, a little sugar can bring out flavor, just as salt
can. For added moisture, try honey, maple syrup or regular
or dark unsulphured molasses.
6. Oil for Longevity: If you don't mind a few extra calories
(12 to 15) per slice (a slice of bread without fat has
only 60 to 65 calories!), add a couple of tablespoons of
butter or vegetable oil to your dough, and your bread will
stay fresher for a longer period.
7. Storing Flour: If you use your flour fairly quickly, store
it in a cool, dry cupboard and stick a couple of bay
leaves in the bag to discourage any visitors. If you use
your flour more slowly, especially your whole wheat, put
it in a lock-type plastic bag and store it in your
freezer.
8. Nutrition: For a heartier taste and better nutrition, try
using 1/3 Stone Ground Whole Wheat Flour with 2/3 All-
Purpose Flour in your cookies, cakes, brownies, muffins,
pies and pastries.
9. Dry Assets: Try substituting a little dried fruit,
vegetables, cheese, nuts, grains, seeds or herbs and
spices for some of the flour in your recipes. Merely add
it into the cup before you measure your flour. It will add
a whole new dimension to your baking!
10. "Cake" Flour: Put 2 tablespoons of cornstarch into your
measuring cup. Fill the remainder of the cup with good
King Arthur Flour. Blend. Presto! You have cake flour
with the unbleached goodness of King Arthur.
11. King Arthur "Self-Rising" Flour: Add 1 tablespoon of salt
and 5 tablespoons of double acting baking powder to 8
cups of King Arthur Flour. Blend, and store what you
don't use in an air-tight container. (Be sure to label
your container.)
12. Flexible Flour: The amount of moisture already in flour
varies depending on the temperature and the moisture in
the air. Thus, in recipes calling for flexible amounts
of flour, always start with the least amount and add more
gradually to achieve the desired consistency.
13. Tenderizing for Pastries and Pie Doughs: Add one teaspoon
of vinegar or lemon juice as part of your liquid for each
cup of King Arthur Flour in pastry and pie dough recipes.
This won't affect the flavor but will result in more
tender baked products.
Note:These pages are under construction and will updated often!
©1997,1998 Kay's Korner