Kate Morland & Vicki Martin, Nutritionists
No matter how much you try to follow a recipe, sometimes your baking just doesn’t end up looking like the picture. If you are finding your cake flops in the middle or your bread turns out like a brick, there are a few easy tips to improve your success rate. And if you are wondering how to make your baking a tad healthier, experiment with these grains!
Reduce the amount of the yeast or the water. Fallen centres are common with bread baking, often because there is too much yeast or water - or sometimes both. Try reducing one or the other (not both together) to confirm which one is causing the problem. Note that if the weather is humid or damp, it will alter the amounts of fluid or yeast required.
Add Healtheries Gluten Flour. Sometimes bread or cakes rise too fast, and don't have enough gluten protein to support their structure. Gluten is the protein part of wheat that makes your finished product strong, flexible and tender. For every cup of flour used in the recipe, substitute 1 teaspoon to 1 tablespoon with gluten flour. High grade flour contains more protein and will require less gluten flour.
Date:Tuesday, 9 December 2014
Date:Friday, 11 April 2014
Date:Tuesday, 19 November 2013