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Marcy Goldman

A Passion for Baking: Bake to Nourish, Bake to Celebrate, Bake for Love

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  • MarinaChehas quoted9 years ago
    In any case, if in doubt, a slight underrise is better than an overrise because you will get more rise in the oven anyway.
  • MarinaChehas quoted9 years ago
    Yeast most clearly dissolves, swells, and becomes fully activated when it is in direct contact with warm water.
  • MarinaChehas quoted9 years ago
    All baking has spirit, but bread is truly soul food.
  • MarinaChehas quoted9 years ago
    There’s no other way to say it: Bread is beautiful.
  • MarinaChehas quoted9 years ago
    Your baked goods will look far better dressed up. Add a ribbon and a gift or business card, and you have a gift like no other.
  • MarinaChehas quoted9 years ago
    the term plumped and dried means to cover the fruit, such as raisins, with very hot water and let the fruit stand 5 to 10 minutes; then drain and pat dry with paper towels before using in a recipe.
  • MarinaChehas quoted9 years ago
    Toast nuts lightly for best flavor.
  • MarinaChehas quoted9 years ago
    dried fruit—be it dried cherries, cranberries, or apricots—profits from being allowed to plump in boiling water for several minutes before being added to a recipe.
  • MarinaChehas quoted9 years ago
    “Salt is the ‘little black dress’ of baking in terms of how essential and effective it is.”
  • MarinaChehas quoted9 years ago
    Kosher salt is an iodine-free, lightly salty, pure salt that is ideal for baking.
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