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Difference between Maida and All purpose flour - Seasoned Advice I'm baking tonight and I'm out of All purpose flour I'm lazy to run out to the grocery store Can I replace All purpose flour with Maida (Maida is better known to Asian Indians - we use it for mak
Any other flour which can be used to replace Maida flour for chewy . . . maida is popular in a white color, bleached with benzoyl peroxide, It is not easy to find special cake flour where I live Wheat flour contains gluten which will result in hard cakes Now, considering the fact that I won't mind a bit chewy cakes, what other flours other than Wheat have lowest gluten which can be used to make a bit chewy cakes
Substituting white flour for maida in making Indian samosas Indian recipes call for using Maida or All-purpose flour in making samosa Disregarding for a second the difference between the two (as discussed in here - Difference between Maida and All purpose
Pizza browning agent substituting proportion - Seasoned Advice I used coarse whole wheat dough without browning agent and didn't use sufficient water (mostly?!) in my 1st iteration which didn't bake well at all 2nd time, I used something called maida (all purpose flour) with a browning agent which was better I'm following Pizza Bible by Tony Gemignani He tells to use browning agent so I'll go with it
Is using hot water to make chapathi dough a good idea? One of these days, I accidentally used hot water in place of cold water on wheat flour to make chapathi dough Coincidentally I found the dough to be much softer than usual Also the kneading proce
What are the authentic traditional ingredients for Naan bread? I would like to know what the authentic and traditional ingredients for Naan bread are There are many recipes that use some ingredients but not others and the cooking method are not always the same
What is the ideal hydration for bread dough? - Seasoned Advice I made a bread that called for 1kg of flour and 700ml of water That is a 70% hydration The problem was that the dough became absolutely soaked, so in the end I added more than 500g more flour W
baking - Create my own high-gluten flour by mixing vital wheat gluten . . . Not really what you're asking, but I recently discovered "making gluten (aka seitan) from flour directly by kneading, soaking, waiting and washing" which is a method to get concentrated gluten direct from ordinary flour without needing to buy rather expensive vital wheat gluten I could envision taking that only partway, or combining the end-product with regular dough to punch it up; it would