News
Entertainment
Science & Technology
Life
Culture & Art
Hobbies
News
Entertainment
Science & Technology
Culture & Art
Hobbies
Discover Latest #Dough News, Articles and Videos with Contenting
What is the history of the doughnut? The doughnut has been around since the early 1800s, when a woman named Elizabeth Gregory made a deep-fried dough treat that she called "doughnuts" for her son, Hanson Gregory, who was a sea captain. Hanson is credited with inventing the hole in the middle of the doughnut. He said he did this so that the doughnuts would cook more evenly. In the late 1800s, a New England ship captain named Captain Gregory created the first recipe for doughnuts. His recipe included nutmeg and cinnamon, and the doughnuts were fried in pork fat, making them much sweeter than their modern-day counterparts. By the early 1900s, doughnuts had become popular in the United States, and they were often served at church socials and political events. During World War I, soldiers were given doughnuts as a treat. Today, doughnuts are sold in many varieties and are popular in many countries around the world.
On Human Anatomy and Cookie Making - Messy Vegan Cook
Every Christmas as a child and into adulthood my mother and I had an annual anise cookie baking marathon. She'd roll the dough and make the cut-outs. I'd decorate with the plethora of sprinkles and dyed sugar crystals that sat in the back of the cupboard for the rest of the year. Several years ago, […]
50% Whole grain Country Miche | The Fresh Loaf
TotalsFlour - 1436High gluten bread flour 14% - 690g - 50%Whole Rye - 470g - 33%Whole Wheat - 248g - 17%Water - 1084g - 75%Salt 36 g - 2.5%Barley malt syrup - 40 g - 2.8/%Rye sour Whole Rye - 282gWater - 226gMother @ 100% - 56 gFinal DoughBread flour 690gWhole wheat flour - 248gWhole Rye flour - 188Water - 830gBarley malt syrup - 40 gSalt - 36 g
Durum Spelt Feta Sourdough | The Fresh Loaf
The combination of fresh milled durum and spelt was a winner. This one had 69% fresh milled flour, with the only other being some KAF AP in the levain.I added some feta to the levain build to give it a little extra feta flavor.The dough was slightly underproofed, thus the tight crumb, but it tasted great. It made amazing grilled bread brushed with a little EVOO.The durum was milled and sifted with a #30 drum sieve and then re-milled at my Mockmill 200’s finest setting and sifted with a #40. The spelt was only sifted once with a #30 and re-milled.