Baking Tips
- If making 100% whole wheat bread add 1 teaspoon vital gluten per cup of flour.
- Lite salt can be used if it has both potassium chloride and sodium.
- One 1/4 (0.25) ounce packet of dry yeast equals 2+1/4 teaspoons of dry yeast.
- During the winter or drier months the amount of water may need to be increased.
- During the warmer or more humid months the amount of water may need to be reduced.
- Before measuring molasses or honey, oil the measuring spoon to help it run better.
- Fresh fruit, like blueberries, will add extra liquid. If using fresh fruit in a bagel or bread recipe you will need to reduce the amount of liquid used.
- Using milk in place of water will produce a softer crust.
- Olive Oil will prevent the bread from drying out too quickly.
- DO NOT use “Lite” or tub margarines. If the first ingredient is water, they will not work. The bread will over rise.
- Be sure to spoon the flour and not dip the measuring cup into the flour. Fill the cup over the top and then level off with a straight edge.
- Using water that potatoes have been cooked in produces a higher loaf of bread.
- Always bake in a well pre-heated oven.
- Use a thermometer when determining your liquid temperatures.
Additional Baking Tips