Dough is usually kneaded on two occasions: before the first fermentation, and a lighter kneading after the first fermentation.
Ankarsrum Assistent Original – Your friend in the kitchen
With a kitchen machine from Ankarsrum you get a complete helper and assistent in the kitchen.
Succeed with gluten-free saffron buns
Gluten-free flour mixes. Sticky dough. Fermentation. Kneading.
Cookies that impress
th. s. Shortbread cookies. Shortbread cookies with eggs. Butter.
Yeast makes bread expand and gain volume. Yeast also helps bread develop flavors, because flavors are formed during the fermentation process.
Windowpane Test (Gluten Window)
Bread recipes requires flour, liquid and a leavening agent. Flour contains, among other things, the protein gluten, which is one of the components that holds dough together and makes it elastic.
Hydration in bread baking is about the flour's ability to absorb liquid. Depending on the flour's composition of starch and protein, it will have different capacities to absorb liquid.
More about flour
There are just two essential ingredients for baking a loaf of bread: flour and water. Using flour and water, you can start and feed a sourdough, then mix with even more water and flour, and then bake a finished bread. It's pretty amazing!
Fermentation makes bread swell, mature and develop taste.
Homemade Ice cream
One of the many delicious things you can make with your Ankarsrum Assistent Original. Here you will find both recipe and instructions on how to use your machine when making your own homemade ice cream.