Dough

Author : Richard Bertinet
Publisher : Kyle Books
Page : 376 pages
File Size : 53,7 Mb
Release : 2019-03-11
Category : Cooking
ISBN : 9780857837738

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Dough: Simple Contemporary Bread by Richard Bertinet Pdf

Winner of the Guild of Food Writers' Award for Best First Book, the Julia Child Award, the IACP Best Cookbook of the Year Award and a James Beard Foundation Book Award 'Richard is a master of his craft...ultra user-friendly... it might change the way you look at bread forever' Sunday Telegraph 'Once you've mastered the technique, it's child's play' Tony Turnbull, The Times 'An essential tome' Tom Parker Bowles Richard Bertinet is renowned for his revolutionary and inspirational approach to breadmaking and Dough is an invaluable and beautiful guide to making simple, contemporary bread. Richard brings fun to breadmaking and with his easy approach, you will never want to buy a supermarket loaf again. Each of the five chapters begins with a slightly different dough - White, Olive, Brown, Rye and Sweet - and from this 'parent' dough you can bake a vast variety of breads really easily. Try making Fougasse for lunch, bake a Ciabatta to impress, create Tomato, Garlic & Basil Bread for a delicious canape or show off with homemade Doughnuts - each recipe is a delight.

Author : Karel Kulp,Klaus Lorenz
Publisher : CRC Press
Page : 328 pages
File Size : 55,7 Mb
Release : 2003-05-20
Category : Technology & Engineering
ISBN : 0203911881

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Handbook of Dough Fermentations by Karel Kulp,Klaus Lorenz Pdf

Handbook of Dough Fermentations describes the preparation of ferments and utilization of starters in the commercial baking and food industries and offers in-depth discussion on the modification of sourdough processes in the production of common bakery products, as well as the microbiological principles, fermentation pathways, product formulations, and technological methodologies relating to these procedures. This unique reference examines statistical market trends for fermented cereal, yeast, and natural and sourdough products. It pinpoints areas of potential for products and foods using fermentation science and analyzes the application of starters in the production of specific products.

Author : Stanley P. Cauvain,Linda S. Young
Publisher : DEStech Publications, Inc
Page : 511 pages
File Size : 50,6 Mb
Release : 2009
Category : Reference
ISBN : 9781932078992

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The ICC Handbook of Cereals, Flour, Dough & Product Testing by Stanley P. Cauvain,Linda S. Young Pdf

Presents an introduction to the techniques and information required for the testing and analysis of cereals throughout the entire grain chain, from breeding through harvesting and storage to processing and the manufacture of cereal-based food products.

Author : Mort Zachter
Publisher : University of Georgia Press
Page : 190 pages
File Size : 54,6 Mb
Release : 2010-09-15
Category : Biography & Autobiography
ISBN : 9780820369716

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Dough by Mort Zachter Pdf

Mort Zachter’s childhood revolved around a small shop on Manhattan’s Lower East Side known in the neighborhood as “the day-old bread store.” It was a bakery where nothing was baked, owned by his two eccentric uncles who referred to their goods as “the merchandise.” Zachter grew up sleeping in the dinette of a leaking Brooklyn tenement. He lived a classic immigrant story—one of a close-knit, working-class family struggling to make it in America. Only they were rich. In Dough, Zachter chronicles the life-altering discovery made at age thirty-six that he was heir to several million dollars his bachelor uncles had secretly amassed in stocks and bonds. Although initially elated, Zachter battled bitter memories of the long hours his mother worked at the bakery for no pay. And how could his own parents have kept the secret from him while he was a young married man, working his way through night school? As he cleans out his uncles’ apartment, Zachter discovers clues about their personal lives that raise more questions than they answer. He also finds cake boxes packed with rolls of two-dollar bills and mattresses stuffed with coins. In prose that is often funny and at times elegiac, Zachter struggles with the legacy of his enigmatic family and the implications of his new-found wealth. Breaking with his family’s workaholic heritage, Zachter abandons his pragmatic accounting career to pursue his lifelong dream of being a writer. And though he may not understand his family, in the end he realizes that forgiveness and acceptance matter most.

Author : Ken Forkish
Publisher : Ten Speed Press
Page : 274 pages
File Size : 48,6 Mb
Release : 2012-09-18
Category : Cooking
ISBN : 9781607742746

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Flour Water Salt Yeast by Ken Forkish Pdf

NEW YORK TIMES BESTSELLER • From Portland’s most acclaimed and beloved baker comes this must-have baking guide, featuring recipes for world-class breads and pizzas and a variety of schedules suited for the home baker. There are few things more satisfying than biting into a freshly made, crispy-on-the-outside, soft-and-supple-on-the-inside slice of perfectly baked bread. For Portland-based baker Ken Forkish, well-made bread is more than just a pleasure—it is a passion that has led him to create some of the best and most critically lauded breads and pizzas in the country. In Flour Water Salt Yeast, Forkish translates his obsessively honed craft into scores of recipes for rustic boules and Neapolitan-style pizzas, all suited for the home baker. Forkish developed and tested all of the recipes in his home oven, and his impeccable formulas and clear instructions result in top-quality artisan breads and pizzas that stand up against those sold in the best bakeries anywhere. Whether you’re a total beginner or a serious baker, Flour Water Salt Yeast has a recipe that suits your skill level and time constraints: Start with a straight dough and have fresh bread ready by supper time, or explore pre-ferments with a bread that uses biga or poolish. If you’re ready to take your baking to the next level, follow Forkish’s step-by-step guide to making a levain starter with only flour and water, and be amazed by the delicious complexity of your naturally leavened bread. Pizza lovers can experiment with a variety of doughs and sauces to create the perfect pie using either a pizza stone or a cast-iron skillet. Flour Water Salt Yeast is more than just a collection of recipes for amazing bread and pizza—it offers a complete baking education, with a thorough yet accessible explanation of the tools and techniques that set artisan bread apart. Featuring a tutorial on baker’s percentages, advice for manipulating ingredients ratios to create custom doughs, tips for adapting bread baking schedules to fit your day-to-day life, and an entire chapter that demystifies the levain-making process, Flour Water Salt Yeast is an indispensable resource for bakers who want to make their daily bread exceptional bread.

Author : Erin Jeanne McDowell
Publisher : Rux Martin/Houghton Mifflin Harcourt
Page : 361 pages
File Size : 48,7 Mb
Release : 2020
Category : Desserts
ISBN : 9780358229285

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The Book on Pie by Erin Jeanne McDowell Pdf

Erin Jeanne McDowell, New York Times contributing baker extraordinaire and top food stylist, wrote the book on pie, a comprehensive handbook that distills all you'll ever need to know for making perfect pies. The Book on Pie starts with the basics, including techniques, conversions, make-aheads, and styling tricks, before diving into 100 of her unique and intriguing recipes. Find everything from classics like apple and pumpkin, to more inspired recipes like Hand-Pie Ice Cream Sandwiches and Chinese BBQ Pork and Scallion Pie. Erin takes every recipe a step further with Pie-deas: ideas for swapping doughs, crusts, and toppings for infinitely customizable pies. Mix and match Pumpkin Spice Pie Dough and Dark Chocolate Drippy Glaze, or the Chive Compound-Butter Crust with the Croque Madame Pielets . . . the possibilities are endless. Look no further than The Book on Pie for the only book on pie you'll ever want or need.

Author : Anonim
Publisher : Pioneer Drama Service, Inc.
Page : 16 pages
File Size : 45,5 Mb
Release : 2024-06-14
Category : Electronic
ISBN : 8210379456XXX

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Rollin in Dough in Mistletoe by Anonim Pdf

Author : Brigitte Casagranda
Publisher : Gareth Stevens Publishing LLLP
Page : 28 pages
File Size : 42,6 Mb
Release : 2005-12-15
Category : Juvenile Nonfiction
ISBN : 0836859677

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Salt Dough Fun by Brigitte Casagranda Pdf

Presents instructions for creating a variety of projects made from bread dough, including lions, cars, penguins, frogs, caterpillars, and cats.

Author : Audrey Gessat
Publisher : Capstone
Page : 36 pages
File Size : 51,6 Mb
Release : 2003
Category : Juvenile Nonfiction
ISBN : 0736834516

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Crafts from Salt Dough by Audrey Gessat Pdf

Provides detailed instructions for making fourteen masks, representing a clown, a fish, a tree, and more. Suggested level: primary, intermediate.

Author : Olivia Hops
Publisher : Quarto Publishing Group USA
Page : 145 pages
File Size : 42,9 Mb
Release : 2018-08-21
Category : Cooking
ISBN : 9781558329324

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The Edible Cookie Dough Cookbook by Olivia Hops Pdf

“The first cookbook to focus exclusively on this quickly growing craze of a dessert . . . The author knows her dough.” —CT Insider Looking for a sure-to-please dessert, birthday party treat, or potluck bring-along that can be ready in ten minutes with minimal clean up? Edible cookie dough is what you need, and Olivia Hops—dough expert and owner of Unbaked, the famous LA cookie dough bar—has exactly what you’re looking for. The Edible Cookie Dough Cookbook is the first cookbook to focus exclusively on this trendy concoction. With step-by-step instructions, Olivia serves up fifty-five scrumptious doughs, each one completely safe to eat raw—right off the spoon, from a bowl, or out of a cup. Just a few of the sweet-tooth-satisfying cookie doughs you’ll find here: Gingerbread Snickerdoodle Chocolate Chip and Chocolate Chunk Lemon Cookie White Chocolate Chai Pina Colada Salted Caramel Edible Mud Pie and Brownie Batters If that’s not enough for you, Olivia also serves up twenty recipes for special treats you can make with cookie dough, from a chocolate chip cookie dough cheesecake to cookie dough sandwiches, which are like an ice cream sandwich, but better. With tips and tricks for how to serve edible cookie dough—mixed into an ice cream cone, anyone?—and how to create your own signature cookie dough recipes, The Edible Cookie Dough Cookbook will keep your sweet tooth satisfied.

Author : Lindsay Landis
Publisher : Quirk Books
Page : 161 pages
File Size : 43,8 Mb
Release : 2013-07-09
Category : Cooking
ISBN : 9781594746949

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The Cookie Dough Lover's Cookbook by Lindsay Landis Pdf

A delightful recipe collection of raw cookie dough confections, this is the perfect whimsical treat to “tempt your inner child,” and “highly recommended” for dessert lovers everywhere (Library Journal) Food blogger Lindsay Landis has invented the perfect cookie dough. It tastes great. It’s egg free (and thus safe to eat raw). You can whip it up in minutes. And, best of all, you can use it to make dozens of delicious cookie dough creations, from cakes, custards, and pies to candies, brownies, and even granola bars. Included are recipes for indulgent breakfasts (cookie dough doughnuts!), frozen treats (cookie dough popsicles!), outrageous snacks (cookie dough wontons! cookie dough fudge! cookie dough pizza!), and more. The Cookie Dough Lover’s Cookbook features clear instructions and dozens of decadent full-color photographs. If you’ve ever been caught with a finger in the mixing bowl, then this is the book for you!

Author : H. Faridi,J.M. Faubion
Publisher : Springer Science & Business Media
Page : 609 pages
File Size : 52,5 Mb
Release : 2012-12-06
Category : Technology & Engineering
ISBN : 9781461308614

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Dough Rheology and Baked Product Texture by H. Faridi,J.M. Faubion Pdf

Cereal chemists are interested in rheology because the dough undergoes some type of deformation in every phase of the conversion of flour into baked products. During mixing, dough is subjected to extreme deformations, many that exceed the rupture limit; during fermentation, the deformations are much smaller and therefore exhibit a different set of rheological properties; during sheeting and molding, deformations are at an intermediate level; and, finally, during proofing and baking, the dough is subjected to a range of deformations at varying temperatures. Accordingly, the application of rheological concepts to explain the behavior of dough seems a natural requirement of research on the interrelationships among flour constituents, added ingredients, process parameters, and the required characteristics of the final baked product. At any moment in the baking process, the rheological behavior, that is, the nature of the deformation, exhibited by a specific dough derives from the applied stress and how long the stress is maintained. The resulting deformation may be simple, such as pure viscous flow or elastic deformation, and therefore easy to define precisely. Moreover, under some conditions of stress and time (i. e. , shear rate), doughs behave as ideal materials and their behavior follows theory derived from fundamental concepts. Under usual conditions encountered in baking, however, the rheological behavior is far from ideal; shear rates vary widely and sample size and dimensions are ill-defined.

Author : Brianag Boyd
Publisher : Brianag Boyd
Page : 43 pages
File Size : 46,9 Mb
Release : 2013-09-19
Category : Cooking
ISBN : 8210379456XXX

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Yummy Cookie Dough Recipes For Kids by Brianag Boyd Pdf

This recipe book contains egg-less cookie dough recipes that are safe for kids to eat. The book also includes recipes for treats for kids using the cookie dough. Some of the recipes in the book: Almond Chocolate Cookie Dough, Apricot Ginger Cookie Dough, Butterscotch Cookie Dough, Bubblegum Cookie Dough, Candy Cookie Dough, Cherry Cookie Dough, Chocolate Chip Cookie Dough, Cinnamon Almond Cookie Dough, Coconut And Honey Fruit Cookie Dough, Double Chocolate Cookie Dough, Muesli Cookie Dough, Oats Cookie Dough, Orange Walnut Cookie Dough, Peanut Butter Cookie Dough, Peanut Butter Chocolate Chip Cookie Dough etc.

Author : Pillsbury Editors
Publisher : Houghton Mifflin Harcourt
Page : 378 pages
File Size : 41,9 Mb
Release : 2014-09-16
Category : Cooking
ISBN : 9780544333420

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The Big Book of Easy Baking with Refrigerated Dough by Pillsbury Editors Pdf

200 creative and delicious recipes, from main dishes to sweet treats, all made super easy with ready-to-use dough. Includes gluten-free options! There’s a simple secret any home baker can tap to enjoy the aroma of fabulous fresh baking in the kitchen without spending a lot of time and effort. With Pillsbury refrigerated dough, the hard part of baking is already done for you, making it possible to whip up rave-worthy appetizers, entrees, snacks, and desserts with minimal fuss. The creative recipes in this bountiful collection use ready-made pizza dough, biscuits, pie crusts, and cookie dough that convert magically to irresistible treats like Rustic Chicken Pot Pie, Gouda and Pear Pizza, Crunchy Monkey Bars, and even Jelly Doughnuts. Both new and experienced bakers will delight in the versatility of these 200 recipes, and those who want to bake gluten-free will find recipes using the new gluten-free doughs. Includes 100 photos

Author : Kristen Tomlan
Publisher : Grand Central Publishing
Page : 304 pages
File Size : 49,7 Mb
Release : 2019-10-15
Category : Cooking
ISBN : 9781538748862

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Hello, Cookie Dough by Kristen Tomlan Pdf

Safe-to-eat cookie doughs and baked treats from the creator of the world's first edible cookie dough shop Finally, you can eat cookie dough how you've always craved it: straight from the mixing bowl! In her rule-breaking first book, Kristen Tomlan, the Queen of Cookie Dough, spills her secrets about how to make cookie dough safe-to-eat and all of the best ways to enjoy it. Kristen is sharing 110 decadent recipes--a mix of fan favorites from her famous New York City confectionery and never-before-seen creations--each with an innovative twist. HELLO, COOKIE DOUGH is filled with recipes for cookie dough lovers at every age and skill level. All 40 flavors, spanning the classic to the wildly creative, are ready to eat off the spatula OR can be baked into perfect, chewy cookies. Kristen's baked creations are equally tempting, with treats like cookie dough-stuffed cinnamon rolls, deep dish skillet cookies, and molten cookie dough cupcakes. Sprinkled throughout are her tips on perfecting your confections plus easy swaps to make the recipes gluten-free or vegan. Since cookie dough is best when shared, Kristen is serving up inspiration for all your party needs, including ideas for baby showers, weddings, ice cream parties, and the all-important girls' night in. This is the unconventional baking book every person with a sweet tooth will love. Join Kristen on her mission to make cookie dough all about joy, transforming this once-forbidden treat from a "no-no" to HELLO!