Our recipes

In the third episode of our baking school you will learn how to make salted caramel cupcakes

In the second episode of our baking school you will learn how to make Blueberry buns in a pan

In the first episode of our baking school you will learn how to make Japanese milk bread

Yeast makes bread expand and gain volume. Yeast also helps bread develop flavors, because flavors are formed during the fermentation process.

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.

Dough is usually kneaded on two occasions: before the first fermentation, and a lighter kneading after the first fermentation.

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.

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!

Kohotus saa taikinan paisumaan ja kypsymään sekä maun kehittymään.

Learn more about the Stand Mixer Ankarsrum Assistent Original.