The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Ingredients

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Discussions about different ingredients, where to procure them, etc.

Tapoly's picture

Butter or Margarine

March 11, 2015 - 10:47am -- Tapoly
Forums: 

Dear group members!

My name is Polina and I am studying International communication managment in the Hague University (The Netherlands). Currently I am working on my research paper about baking industry in UK. The main research question what people prefer to use butter or margarine? Could you fill in the questionnaire and help me in this matter, please? it is very simple and will take around 5-10 min!

Link: http://www.thesistools.com/web/?id=455168

moragreid's picture

Malted Bread Flour

February 19, 2015 - 2:32pm -- moragreid
Forums: 

Hi all... I am very new to this bread baking thing.

I came across a recipe yesterday (in a British bread book) that has "malted bread flour" as an ingredient. I can't find it in the US. I checked my local store and online. What is it? Is there a substitute?

Thanks

The Complete Noob - Morag

Dether's picture

Fresh/cake yeast in US recipes

February 19, 2015 - 6:40am -- Dether
Forums: 

Hi. I'm in the UK and do all my recipes in grams (as most people seem to do here anyway; bravi). I'm converting one for the US edition of a recipe book, and I'm trying to get my head around the best way to "translate" 20g of fresh/compressed/cake yeast.

Am I right in thinking that in the US fresh/compressed/cake yeast comes in packets of 2oz or 0.6oz? That is 57g and 17g. So 20g is 0.7oz, which would be around a third of a 2oz cake and about 1 1/5 0.6oz cakes?

AbeNW11's picture

When to add the olives?

February 4, 2015 - 7:55am -- AbeNW11
Forums: 

I plan on making Emmanuel Hadjiandreou's Tomato Sourdough this weekend.

400 g (3 + 1/2 cups) bread flour
10 g (2 tsp) salt
2 + 1/2 Tbsp chopped rosemary leaves
6 g (1 + 1/4 tsp) nigella seeds
40 g (2 Tbsp) tomato paste
200 g (3/4 cup) warm water
300 g (1 + 1/2 cups) sourdough starter (100% hydration)
2 tsp olive oil

 

I would like to add some olives. How much can I safely add (in grams please) and when do I add them?

 

 

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