Food Meter
Chocolate Dough
Add 10% cocoa to a base formula and everything changes. The cocoa absorbs water, slows the yeast, and weakens the gluten. More than 20% sugar in the formula pulls moisture...
Chocolate Dough
Add 10% cocoa to a base formula and everything changes. The cocoa absorbs water, slows the yeast, and weakens the gluten. More than 20% sugar in the formula pulls moisture...
Laminated Potato Bread
The russet potato bread is a lean dough. Potato, water, flour, yeast, and salt. That leanness made it the right candidate for lamination testing. Three folds, a 384g butter block,...
Laminated Potato Bread
The russet potato bread is a lean dough. Potato, water, flour, yeast, and salt. That leanness made it the right candidate for lamination testing. Three folds, a 384g butter block,...
Banana Bread
This is a yeasted banana bread. The yeast gives it a lighter crumb and a chew that baking powder cannot match. The banana and butter cook together until the butter...
Banana Bread
This is a yeasted banana bread. The yeast gives it a lighter crumb and a chew that baking powder cannot match. The banana and butter cook together until the butter...
Corn Bread
This recipe starts with real popcorn, popped in corn oil on the stove. The popcorn goes into hot heavy cream and comes out as a paste that carries every bit...
Corn Bread
This recipe starts with real popcorn, popped in corn oil on the stove. The popcorn goes into hot heavy cream and comes out as a paste that carries every bit...
Sweet Potato Bread
This recipe starts with boiled potatoes and the water saved from the pot. Works with Russets also. The potato starch gelatinizes during boiling and conditions the dough from the inside....
Sweet Potato Bread
This recipe starts with boiled potatoes and the water saved from the pot. Works with Russets also. The potato starch gelatinizes during boiling and conditions the dough from the inside....
Laminated Corn Bread
Popped corn processed into a paste with hot water builds a dough with roasted corn flavor that cornmeal cannot match. The Maillard reaction locks in during popping and stays through...
Laminated Corn Bread
Popped corn processed into a paste with hot water builds a dough with roasted corn flavor that cornmeal cannot match. The Maillard reaction locks in during popping and stays through...