Bread

Bread Ingredients Yeast News

Letting Grapes Do Their ThingThursday, September 9, 2010 @ 9:22AMOne of the newest things in wine also happens to be the oldest: Doing nothing. There's a growing backward-is-forward movement afoot to simply let grapes do their thing when it comes to making wine.

Hive got a secret: Use honey instead of sugarThursday, August 12, 2010 @ 2:36AMSo what, exactly, makes honey such a popular ingredient? "Honey is so versatile. Honey is used all over the place," said John Brandt-Lee, chef at Avalon Restaurant, in West Chester and a longtime advocate of using local honey.

Kiwi derived fat replacer claimed to add fibre to baked goodsWednesday, August 11, 2010 @ 6:15AMA new fat replacer derived from kiwifruit can remove up to 90 per cent of fats in pastry and its active vitamin C and E and dietary fibre components add functionality, claims its New Zealand based developer.

Fair's food contests bring families togetherWednesday, August 11, 2010 @ 5:51AMEach year, area cooks showcase their finest recipes at the Ozark Empire Fair.

Ever dream of eating at a taverna in Italy or Greece? Tarsitano's your chance.Tuesday, August 10, 2010 @ 7:42AMThree-and-a-half-year-old Isabella Tarsitano recently presented her dad, Ken, with some cucumbers she had picked from their small family garden.

Global Market for Yeast to Reach US$3.06 Billion by 2015, According to New Report by Global Industry AnalystsTuesday, August 10, 2010 @ 2:00AMGIA announces the release of a comprehensive global report on Yeast market.

Donut fondueWednesday, July 28, 2010 @ 3:02PMDonuts250g soft flour1 egg1 egg yolk25g sugar7g of dried yeast 25g butter5g salt5g bread improver Donut coating50g Cinnamon sugar (castor sugar and cinnamon)100g white chocolate100g thickened cream Condiments100g dark chocolate shavings 50g raspberry jam 50g hazelnuts- roasted, skin removed and crushed

Texture, flavor of muffins have evolved over the yearsWednesday, July 28, 2010 @ 12:05AMMuffins weren't always the oversized, well-preserved, calorie-laden sweets that we consume today. When they popped up in early 18th-century Europe, they closely resembled bread. Even the name "muffin"

New books get back to culinary basicsTuesday, July 27, 2010 @ 9:44PMWhether you're woefully inadequate in the kitchen or an accomplished cook looking for new challenges, some not-so-light summer reading will help you recapture the lost kitchen arts.Start with The Better Homes and Gardens Cookbook, which sounds like t ...