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By Stacy Adimando
Stylish cupcakes could come and cross, yet cookies are a undying deal with! in case you pass over the times while snacks have been uncomplicated and hand-crafted, you'll love this homespun encyclopedia of cookies. jam-packed with hand-drawn illustrations, beautiful pictures, and straightforward how-tos, The Cookiepedia beneficial properties up to date recipes for every little thing from Amaretti and Almond Biscotti to Mint Thins, Macaroons, Chocolate Chip Cookies and dozens of alternative favorites--more than 50 recipes in all. With a beautiful lie-flat binding and a delightfully whimsical layout, The Cookiepedia can be a depended on significant other for a brand new iteration of bakers.
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Additional info for The Cookiepedia: Mixing Baking, and Reinventing the Classics
Example text
If you need more water than what is specified, try adding a little at a time. The amount is only an approximation, as the responsiveness of the flour may vary. Form the kneaded dough into a loaf and let it rise until it’s doubled in volume, about 45–60 minutes. Brush a little melted butter on top of the bread before placing it in the oven. Initial Oven Temperature: 450°F (230°C) Place the bread in the oven and sprinkle a cup of water on the bottom of the oven. Reduce the temperature to 400°F (200°C).
However, if you choose to use a mixer, keep to a very low speed. Try to be careful when shaping the loaves—especially when using wheat sourdough. Shape the dough gently with your knuckles (instead of using your whole hand) to preserve the bubbles in the dough and ensure that you get bread that’s light and fluffy. Before You Start When making sourdough, all ingredients should be at room temperature. Lactic acid bacteria react differently to heat. The ideal temperature for a sourdough culture is about 85°F (30°C).
Let them dry on a cooling rack. Roll the dough into a long cylinder and cut it into six to eight pieces. Roll the dough as thin as possible. Prick with a fork. Sourdough Breads with Oats, Potatoes, and Lentils Oat Bread Makes 3 loaves 1 batch of oat sourdough starter � cup (125 ml) water, room temperature � tbsp (10 g) salt 2 tsp (15 g) honey approx. 2½ cups (300 g) wheat flour a few rolled oats Mix all ingredients except the rolled oats and knead well. Let the dough rise for 2–3 hours. Shape the dough into three round loaves.