Taste Magazine – Issue 10 2016
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Overview: TASTE – The magazine for Food Enthusiasts. Recipes, Culinary Secrets and non-credit courses from the Culinary Institute of America. Bread baking, like life, can be done simply or elaborately. You can make bread with a few basic ingredients and without a lot of gadgetry and you don’t have to be an expert to do it. Anyone can make fine artisan breads at home—all it takes is the knowledge of ingredients, equipment, and techniques. Most home bakers don’t have a fancy brick oven, and many people get nervous at the mere mention of the word “yeast.” Not to worry; it isn’t as scary as you think. For one thing, commercial yeast is easier than ever to use. Thanks to the development of instant dry yeast, you can blend the yeast granules with the flour you are using without having to proof it first. A big plus!
Genre: Magazine
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