Bak'n with Em
01 Use fresh ingredients - especially yeast
02 Storage: dry is nice
03 Use the right flour
04 Temperature and yeast
05 To knead or not to knead
06 Prescribed rising times
To ensure a good lift and a beautiful outer crust, you’ll want to start with fresh yeast and baking powder/soda
Always store your baking ingredients in a dry place at room temperature. Never refrigerate.
Get good bread flour. It’s ground specifically for making bread!
Make sure your liquid is between 95 degrees F and 115 degrees F when adding to yeast.
Quick breads usually don’t require kneading (think cake mix) while yeast bread requires some kneading.
Follow the prescribed rising time. Use a timer. Too long and you might have a sour-tasting loaf or a dry bread with abundance of holes!
Sour French Baguette
White Homemade Bread