At the same time..or rather different post, would you ming giving me your very basic biscuit recipe too? I'd love more bread, roll and biscuit recipes that I can use. :)
In pastery school they taught us Sift unless the following rules apply:
It dosent need to rise and/or Your not using more then a half cup.
Other then that, I always Scoop out of the bag w/ a spoon and the sift and remeasure (espically when making bread from scratch)
or
Sift and then go by weight or if my OCD really kicks in. Ill shift the whole bag as Im putting it into a airtight container.
The most important thing to remember when using all purpose flour is 1.) It can and will go bad 2.) The bag was not made to store the flour in 3.) it settles during transport, so it is always a good idea to lightly Fluff with a fork when using.
I keep my flour in an airtight, dark container in the cabinet. No air No light. Helps its keep is umph for a bit longer.
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At the same time..or rather different post, would you ming giving me your very basic biscuit recipe too? I'd love more bread, roll and biscuit recipes that I can use. :)
What healthy choices do you make?
FOR ONCE I will use the recipe folder.
Who would you have as your stunt double?
i have to agree. Its a yes and no answer.
In pastery school they taught us Sift unless the following rules apply:
It dosent need to rise and/or Your not using more then a half cup.
Other then that, I always Scoop out of the bag w/ a spoon and the sift and remeasure (espically when making bread from scratch)
or
Sift and then go by weight or if my OCD really kicks in. Ill shift the whole bag as Im putting it into a airtight container.
The most important thing to remember when using all purpose flour is
1.) It can and will go bad
2.) The bag was not made to store the flour in
3.) it settles during transport, so it is always a good idea to lightly Fluff with a fork when using.
I keep my flour in an airtight, dark container in the cabinet. No air No light. Helps its keep is umph for a bit longer.
Hope that helps.
-M
Pages