I start the recipe with 300
grams of all purpose flour and add 1/2 tsp of salt in the kitchen machine.
Not exact matches
General rule
of thumb is 1 to 2 teaspoons
of baking powder or 1/4 teaspoon
of baking soda plus 1/2 cup (120 ml)
of an acidic ingredient, leavens 1 cup (140
grams)
of all
purpose flour.
For short crust pastry: 150
grams all -
purpose flour 100
grams cold butter, cut into cubes 40
grams icing sugar Pinch
of salt 1 tsp.
milk Pinch
of salt 30
grams sugar 50
grams butter 70
grams all -
purpose flour 2 beaten eggs
For the crust: 150
grams all -
purpose flour 100
grams cold butter cut into cubes 50
grams sugar powder Pinch
of salt 1/2 tsp.
1 cup (237 ml) milk, warmed (105 to 110 degrees) 1 1/8 teaspoons (half
of one envelope i.e. 1/8 ounce or 3 1/2
grams) active dry yeast 1 tablespoon (13
grams or 1/2 ounce) sugar 1 teaspoon table salt 2 tablespoons unsalted butter, melted plus additional for greasing pan 2 cups (250
grams or 8 3/4 ounces) unbleached all -
purpose flour
Ricki: I can't say I was too fond
of spending four days meticulously reading through every single 1/4 teaspoon baking powder, 1/2 teaspoon cinnamon, 1/8 cup psyllium husk, 135
grams all -
purpose flour, pinch
of salt, and so on, for every single recipe on all 224 pages
of the book, one line at a time, to proofread the final galleys.
vanilla extract Pinch
of salt 2 large ripe bananas, mashed 280
grams (2 cup) all -
purpose flour 2 tsp.
Country Bread: Makes 2 8 - inch loaves 1 1/2 cups (360
grams) water, body temperature 2 cups (280
grams) unbleached all -
purpose flour, plus extra for baking 2 cups (300
grams) bread
flour 12 oz (340
grams) bread sponge pinch
of active dry yeast 2 tsp kosher salt 1 tsp sugar a handful
of medium - coarse yellow cornmeal for the baking sheet
65
grams / 1/4 cup / 2.3 ounces softened butter (not melted but soft) 60
grams / 1/2 cup / 2.1 ounces sifted confectioner's sugar 1 sachet vanilla sugar (7
grams or substitute with a dash
of vanilla extract) 2 large egg whites (slightly whisked with a fork) 65
grams / 1/2 cup / 2.3 ounces sifted all
purpose flour 1 table spoon cocoa powder A couple
of drops
of red food coloring
1/4 tsp saffron 2/3 cup butter 1 3/4 cup milk 50
grams of fresh yeast (note: I use 2 packages
of 0.6 oz) 1 egg 3/4 cup
of granulated sugar 1 tsp salt 6 1/2 cup all
purpose flour Raisins for decorating Egg white to be brushed on before baking
However, if you like you can omit the 1/2 cup (55
grams)
of ground almonds and just use 1 1/2 cups (195
grams) all
purpose (plain)
flour.
You could also use 5.6
grams of instant yeast] 1/3 cup (80gm) warm water (not over 100 degrees F) 3 1/2 cups (438gm) all -
purpose flour 2 1/4 (13gm) teaspoons salt 1 1/4 cups (300gm) tepid water (70 to 74 degrees F)::::::::::::::::::::::::::::::
In Australia the all -
purpose flour is called plain
flour or simply white
flour, weight
of these is 125
grams per 1 cup.
The original recipe include 80
grams of gluten free all
purpose flour, but after some tweaking I find they're the same with chickpea
flour or spelt (wheat)
flour.
For the Crust: 6 whole graham crackers or Digestive biscuits (90
grams) 1/3 cup packed (66
grams) dark brown sugar 1/2 cup plus 1 tablespoon (71
grams) all -
purpose flour, (preferably weighed for accurate results) * 1/4 teaspoon salt 6 tablespoons (85
grams) unsalted butter plus an extra 1/2 tablespoon (7
grams) for brushing the bottom
of the pan, melted
2 firm tart apples (1 pound or 2 454
grams) 1 1/2 cups (6.75 ounces or 195
grams) all -
purpose flour 1/4 cup sugar plus 1 1/2 tablespoons for sprinkling (total
of 2.2 ounces or 63
grams) 1/2 tablespoon (7
grams) baking powder 1/2 teaspoon salt (3
grams) plus additional for egg wash 6 tablespoons (3 ounces or 85
grams) unsalted butter, chilled and cut into 1 / 2 - inch cubes plus additional for baking sheet if not lining it with parchment 1/2 cup (2.25 ounces or 65
grams) sharp cheddar, shredded (white is recommended, I assume for aesthetics) 1/4 cup (2 ounces) heavy cream 2 large eggs