Baking is a science. But who wants to spend hours in the kitchen experimenting? Thankfully, Sarah Phillips does. She has discovered what causes baking disasters and shows bakers at all levels of expertise how to avoid them. The perfect companion to every baker's cookbook collection, this nuts and bolts guide to baking is the only one-stop turn-to source for bakersanovice and experienced alikeaproviding all the simple tips for achieving flaky crusts, chewy cookies, moist cakes and more, every time.FERMENTATION The secret to making great bread lies in the fermentation of the yeast, one of the most critical steps. What is it and how does it work? ... Yeasta#39;s magic starts to happen the minute you rehydrate bakera#39;s yeast (Sac- charomyces cerevisiae) and mix it with flour and/or glucose and to a lesser extent fructose, anbsp;...
|Publisher||:||Simon and Schuster - 2008-06-30|