On Food and Cooking

Guidelines for Working with Sourdoughs The key to successful baking with sourdough starters is to limit ...

time. This frozen “par-baked” bread can be thawed and finished with just a few minutes in a hot oven ...

refreshed, the better the yeasts will be able to grow, and the more leavening power the starter will have. ...

network like gluten, apparently because the glutenin molecules can’t link up end-to-end into long ...

temperature, or steamed, and for a very long time: 16 to 24 hours. The loaf develops only a thin ...

“little bracelet,” so both are named for their shape. Brioche is French, its root apparently broyer, ...

interrupts the gluten-water network, fat because it bonds to fat-loving portions of the gluten chains and ...

out and briefly rested. This makes the dough easier to handle and form before its final rise. Italian panettone ...

carbon dioxide from the dough during baking. Other Breads: Flatbreads, Bagels, Steamed Breads, Quick Breads, Doughnuts ...

the yeast.) Flatbreads Thin flatbreads were the original breads, and are still a major source of nourish ...

extensive surface of flatbreads. Flatbreads often puff to an impressive if temporary volume, and the central cavit ...

sodium hydroxide (lye) or sodium carbonate. The heat and moisture combine to gelate the surface starch. The ...

shaped bread that arose in Eastern Europe, and was introduced to the United States by immigrants to New ...

boiling water. The steaming puffs the dough up more than rising and boiling do, and produces a thinner crust. ...

Israel Matzoh Very thin, cracker-like Armenia Lavash Paper-thin, often dried and rehydrated Italy (Sardinia) Parchment ...

Phulka on coals Paratha Folded with ghee, rolled, layered Puri, golegappa, lucchi Deep-fried, puffed Mexico Tortilla ...

Quickbreads: Biscuits, Biscotti, Scones Quickbreads are appropriately named in two ways: they are qu ...

used for little sweet dry cakes, what Americans call cookies. Modern French biscuits are dryish cakes made ...

biscuits in their simplicity, basic composition, and floury taste. Irish soda bread is made with soft wh ...

— Amelia Simmons, American Cookery, 1796 Doughnuts and Fritters Doughnuts and fritters are essentia ...