Posts in Category: Tips

How to make Pancakes

Details: How to make Pancakes

Included with each pancake recipe.

Be Sure to Flip Your Waffles

Today I was testing a new variation on the Lemon Milk Waffles recipe, using egg white substitute (Meringue Powder) in place of an egg. I figured the lack of egg yolk would result in a lighter waffle, as the yolk turns brown during baking. Here are two waffles, one showing the top, the other the bottom. The lack of egg yolk created more contrast than I usually see.

There are two types of waffle makers: a flip and a traditional. These waffles were created with the traditional maker. The waffle top is not brown on the edges, as the batter did not touch the top plate. On a flip maker as you turn the plates over after closing, both top and bottom plates get batter. The result is a prettier waffle.

What surprised me was how pretty the bottom side was on a non-flip waffle.

Moral of the story: flip your waffles before serving..

Ripe Test

Dough rising times change with the recipe, room temperature and humidity. I list times in the recipes but they are guidelines only. In my case I do all of my rising in an oven equipped with a Proof setting. This keeps the oven at 95F (35C). Some days the dough is just slow. The “Ripe Test” tells if the dough is ready.

Ripe Test – Ferment

After the ferment (first rise), gently stick two fingers deep into the dough. Remove. If the holes remain in the dough it is “ripe” and ready for the punch down and forming. The fingers should go in easily.

Ripe Test – Proof

After the proof you do not want to damage the look of the dough. Gently touch the side of the dough with your finger tips. If the indentation remains, the loaf is ready to proceed.

In the proof test photos I actually pressed in a bit too much. I wanted the dent to be clearly visible. That’s my story and I’m sticking with it.

Favourite Bread Recipe Websites

I spend a lot of time researching bread recipes. Slowly I have found websites that have consistently good bread recipes. Commercial sites for yeast and flour makers are some of my favs. In no particular order, here is my list.

  • King Arthur Flour – All recipes have volume (cups) and grams. I like most bakers work in grams.
  • Fleishmann’s Breadworld – Lots of beginner recipes here as well as more advanced.
  • Robin Hood Flour – Living in Canada, Robin Hood is the most commonly available commercial flour I use.
  • The Kitchn is a cooking/baking site but there are some nice breads in here.
  • – General food but some nice bread gems here.
  • – General food site. Great variety.
  • The Fresh Loaf – News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Finishing the Crust – glazes, washes and toppings

I baked three loaves of beer bread. Same recipe the only difference was how I treated the dough ball then how I baked it.

Spreading Seeds and Cornmeal

Use salt and grated cheese shakers for seeds and corn meal.

Use salt and grated cheese shakers for seeds and corn meal.

I love using common low cost kitchen items to make tasks easier. I found when I applied seeds on a dough or spread some cornmeal on a peel I was wasting too much. The answer was salt shakers. These generic restaurant/diner version are low cost. I filled them with small seeds like poppy and celery. The problem was that sesame seeds were too big. The solution was graded cheese shakers. I have my row of shakers handy and find I am getting a nicer spread of them as well as wasting hardly any.