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A New Generation of Old Cooks, Volume 2 by Youlando C. Harley

By Youlando C. Harley

His quantity is a suite of colourful, scrumptious, fit selection nutrition that experience easy-to-follow instructions for getting ready, in addition to many different recipes which are absolute to gratify. It displays my ancestor’s type of cooking in addition to my very own and has been divided into sections that can assist you speedy locate the kinds of nutrition that you'd wish to arrange for any meal.

So permit the aroma of breads, salads, pastas, rice, soups, dips, sauces, dressings, spreads, and extra saturate your kitchen.

Seek notion from God, like to cook dinner, and revel in others as they take pleasure in your nutrition!

God bless!

This assortment includes:

182 recipes

77 meals

Over 50 (Low price range) meals

More than 20 fit selection nutrition

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Extra info for A New Generation of Old Cooks, Volume 2

Sample text

When ready (see Chapter 7), load the trays into the oven. No scoring is necessary, and no steam should be used, but remember to egg-wash the loaves a second time just before baking them. 3. You may wish to double-pan the loaves if you are baking in a deck oven—too much bottom heat can cause excessive browning on the bottoms of the loaves. COOLING: Cool (without crowding the loaves) on a rack with wire shelves. S. 3oz Formula Baker’s % STRAIGHT DOUGH Bread flour High-gluten flour Water Whole eggs Egg yolks Vegetable oil Sugar Salt Instant yeast TOTAL YIELD 65% 35% 33% 15% 6% 8% 12% 2% 1% NOTE: The yeast quantity listed in the formula is intended for bakers who use the short mix method.

While you aren’t using advanced math for these calculations, you are performing basic calculations. These basic calculations are the foundation for applied math. You use applied math continually throughout life as a practical tool for organizing your daily routines so you have more control over how everything turns out. That is essentially why bakery managers and pastry chefs use what’s called baker’s percentage (or baker’s math). You may realize by now that making bread successfully on a consistent basis is a more complicated and precise process than you had imagined.

On the other hand, in humid areas, the salt in bread may absorb water from the atmosphere and promote soft or even soggy crust development. indd 20 11/19/08 3:55:42 PM YEAST Salt Is a Recent Addition to Bread Dough P eople have known that salt enhances the flavor of foods for thousands of years, but, strangely, salt didn’t make its way into many bread recipes until the late seventeenth century. We may never know exactly why, but food historians speculate that, because salt was often a regulated and taxed commodity throughout history, it was too much of an added expense for bakers to use.

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