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Baking with Kids: Make Breads, Muffins, Cookies, Pies, Pizza by Leah Brooks PDF

By Leah Brooks

ISBN-10: 1592539777

ISBN-13: 9781592539772

Prepare to degree, combine, and beautify! Baking with children is simply the booklet you must support educate young children to bake. convey your kids easy methods to properly use uncomplicated gear within the kitchen and clarify all concerning the vital parts they'll want to make the main scrumptious baked items. Recipes contain truffles, scones, breads, pretzels, crackers, pizza dough, pie crust, cake, cookies, cupcakes, and extra! Celebrated chef and teacher, Leah Brooks creates actions with basic step by step photograph illustrations that may advisor teenagers via every one recipe and encourage creativity all through. wear your aprons--it's time to get baking!

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Extra info for Baking with Kids: Make Breads, Muffins, Cookies, Pies, Pizza Dough, and More!

Sample text

ACTIVE D RY YEAST A C T I V E D R Y Y E A S T is preferred by most bakers over active dry yeast. Developed to have porous cells that instantly absorb water, this yeast gets to work faster by eliminating the rehydration INSTANT Yeast and Chemical Leaveners 39 or lag time. Since instant yeast does not require hydration in water, it can be mixed directly with the flour. The exception to this rule is a water-poor dough; to prevent the yeast from competing for moisture with flour, sugar, and starches, mix it first with a little of the warm water called for in the recipe.

And pancakes, protein content around GRAHAM FLOUR Similar to whole wheat 11 percent; whole wheat from hard red flour, but the bran particles have been winter wheat used primarily in bread, very finely ground; for use in cookies or protein content around 13 percent. soft rolls and breads. P AT E N T D U R U M F L O U R Fine silky grind ORGANIC FLOUR Always unbleached of extremely hard cold weather wheat; and unbromated; growing conditions are unbleached; pale yellow in character; not yet standardized; expensive, up to protein content of around 12 percent; twice the cost of regular flour; good for particularly good in hearth breads.

It also means that the baking breads take longer to set. Occasionally rye breads are not sold until the following day. RICE FLOUR Rice flour is produced by grinding uncoated rice. It is used like pastry flour and is a good substitute for wheat flour in food allergy cases as long as the appropriate changes are made in the recipe to accommodate the lack of gluten. Rice flour is traditionally used in some shortbread recipes owing to the fine, sandy texture it produces. CORNMEAL AND CORN FLOUR Cornmeal is available in two colors, yellow and white.

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Baking with Kids: Make Breads, Muffins, Cookies, Pies, Pizza Dough, and More! by Leah Brooks


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