Fullbean Recipes - Bread Basics
The traditional weight ratio for flour to liquid is 5 parts flour to 3 parts liquid
The ratio of flour to yeast is 1 teaspoon of yeast per 1 pound of flour
When adding wheat berries to bread, first soak the wheat berries overnight in liquid and then boil them for 15 minutes before adding to dough
Substitute 4 ounces of applesauce for 4 ounces of butter for lighter pastries
Proof yeast by adding 2 oz of water at 115°F to the yeast and adding 1 t of sugar.
The mixture should froth within 10 minutes if the yeast is viable
To use all purpose flour in liew of bread flour, add 1 T cornstarch per cup of bread flour
To use all purpose flour in lieu of cake flour, add 1 T vital wheat gluten to 1 cup of all purpose flour
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