Sentences with phrase «g water»

Feed the dough 2 - 3 times a day with 15 g buckwheat flour, 15 g brown rice flour and 30 g water for a week.

150 g almond flour 150 g powdered sugar 55 + 55 g egg whites 150 g granulated sugar + a pinch 50 g water gel coloring (optional)

Starter 80 g white wheat flour (bread flour) 20 g brown sugar 25 g active mother sourdough starter 35 g water Dough 350 g white wheat flour (bread flour)(100 %) all of the above starter (appr.

Hot cross paste 70 g flour (I used the same flour as in the dough) 20 g oil (I used sunflower oil) 60 g water Vanilla sugar glaze 1 tbs brown sugar 1 tbs boiling hot water pinch of vanilla powder

For the macarons: 150 g almond flour 150 g powdered sugar 55 + 55 g egg whites 150 g granulated sugar 50 g water gel coloring (optional)

Starter 90 g white wheat flour (bread flour) 20 g powdered brown sugar 25 g active sourdough starter 40 g water Dough 500 g white wheat flour (bread flour)(100 %) all of the above starter (appr.

I weighed the ingredients, per instructions: 100 g water, 100 g starter, 200 g King Arthur AP flour.

122 g active 100 % - hydration sourdough starter (alternative: a poolish of 61 g flour, 61 g water, and a very small pinch of yeast, fermented for 12 hours)

for the miso caramel: adapted from food52 ingredients: 25 g sugar 10 g water 20 g heavy cream, room temperature or slightly warmer 1 teaspoon shiro miso directions: Put the sugar and water in a heavy bottomed saucepan and bring to a boil.

95 g unsweetened chocolate, chopped 95 g bittersweet chocolate (72 % cacao), chopped 80 g heavy cream 55 g unsalted butter 130 g sugar 12 g agave syrup 20 g water 2 large eggs 1/2 tsp vanilla extract

160 g heavy cream 1/2 tsp vanilla extract 130 g sugar 12 g agave syrup 30 g water 40 g unsalted butter, cut into small pieces

Chia seeds can help keep your body fit and healthy as it is rich in minerals, namely 160 mg potassium, 631 mg calcium, manganese 2 mg, 3 mg zinc, phosphorus 948 mg, sodium 19 mg, copper 0.1 mg and 1.4 g water.

7 g dry yeast 30 g water, lukewarm 1 egg 40 g butter, at room temperature 60 g sugar 175 g milk 340 g all - purpose flour 1/4 tsp salt

Starter 75 g water 75 g strong white wheat flour 1 heaping tablespoon of your (active) sourdough starter Dough all of the above starter 400 g strong white wheat flour (100 %) 150 g milk (37.5 %) 1 egg 1 egg yolk 40 g of caster sugar (10 %) 7 g salt (1.75 %) 130 g butter, cubed and slightly soft but still cold (32.5 %) Filling 150 g roasted and ground hazelnuts 180 g melted dark chocolate

Ingredients: Starter * 50 g water 50 g whole grain rye flour (or any other flour) 1 tablespoon of your active sourdough starter (I used rye starter) * add more starter to the dough if you want it to ferment faster Dough 100 g finely ground corn flour 100 g boiling water 220 g slightly warm milk 400 g white wheat flour (or bread flour) 9 g salt Other ground anise pumpkin seeds raisins ice cubes for creating steam in the first minutes of baking

Ingredients Sourdough starter 50 g whole grain rye flour 50 g water 1 tablespoon of your base starter (the one you keep alive) Dough all of the above sourdough starter (appr.

Ingredients: Starter 100 g water 100 g white wheat flour (bread flour) 1 tablespoon of your (active) sourdough starter Dough all of the above starter (appr.

Toasted Sesame seeds 360 g Toasted Natural almonds 300 g Sugar 400 g Glucose 60 g Water 60 g Salted butter 35 g Vanilla bean (scraped)(1)

Ingredients: 400 g white wheat flour 280 g water (70 % hydration level) 190 g active whole grain wheat stiff sourdough starter (90 % hydration) 8 g fine sea salt 3 tablespoons roasted pumpkin seed pesto 1 tablespoon pumpkin seed oil

Ingredients: Starter 200 g water 200 g white wheat flour (bread flour) 1 tablespoon of your active sourdough starter (I used rye starter) Dough 380 g mashed baked pumpkin (I used hokkaido pumpkin)- * see the note below 300 g white wheat flour (bread flour) 100 g whole grain spelt flour 150 g water 10 g salt Other Bran for coating rolls Butter for greasing the pan 10 ice cubes to create steam in the first minutes of baking * My mashed baked hokkaido was very dry.

Sourdough starter 75 g white wheat flour 75 g water 1 tablespoon of mother sourdough starter Dough 400 g of white wheat flour 290 g water at 30 °C / 86 °F (72.5 % hydration of the dough) 8 g salt 150 g sourdough starter from above

Ingredients: 250 g whole grain rye flour 250 g white wheat flour 110 g milk kefir 250 g water 200 g active whole grain rye sourdough starter (100 % hydration) 10 g fine sea salt

Mix 70 g of your (active) mother sourdough starter, 250 g of semolina flour and 225 g water.

His basic country loaf requires 75 % hydration (that is water to flour ratio, for example 75 % hydration means 75 g water to 100 g of flour).

Ingredients: 300 g whole grain wheat sourdough starter (100 % hydration) 125 g whole grain wheat flour 125 g white wheat flour 150 g water or milk (I used milk) 8 g fine sea salt 1 tablespoon of chopped tarragon sesame seeds for topping 10 ice cubes for creating steam during baking

Ingredients: Starter 75 g whole grain wheat flour 75 g water 1 teaspoon of your mother starter Dough all of the above starter (appr.

150 g) 400 g white wheat flour (or bread flour) 270 g water * 8 g salt Filling 2 big onions or 4 smaller ones fat for sautéed onions

100 g smoked spelt, ground into flour * 400 g German Type 1050 wheat flour ** 350 g water 10 g fresh yeast or 3 g instant dry yeast (1 t) 10 g salt 1 t chipotle powder (1 1/2 if omitting the smoked spelt.

Exhibit A: 20 g apple cider vinegar, 40 g water, and 1 tsp saccharine two minutes prior to «a white bagel, butter, and orange juice (87 g total carbohydrates)» (Johnston et al., 2004)