Lavash
Here’s a Lavash recipe, a thin, crisp or soft Armenian flatbread, traditionally made with simple ingredients. This version allows you to bake it as either […]
Baked Goods
Aish Baladi
Aish Baladi is a traditional Egyptian flatbread that holds deep cultural significance. It’s often described as the backbone of Egyptian cuisine, enjoyed with almost every […]
Preparing Beignets
Beignets are a type of fried pastry, often associated with French and Creole cuisine, particularly in New Orleans, Louisiana. The word “beignet” comes from the […]
The Science of Bread Baking
Bread baking is both an art and a science, involving a series of chemical and physical changes that transform simple ingredients into a flavourful, aromatic […]
The Value Of Raising and Leavening in Baked Foods
The purpose of raising and leavening agents in baking is to create a light, airy texture in the finished product. Leavening agents are ingredients that […]
Considering Enzymes in Baking
Enzymes play a pivotal role in the baking industry, significantly enhancing the quality, consistency, and efficiency of baked products. These biological catalysts are proteins themselves […]
How To Make Foccacia Bread
Foccacia is a particular favourite of mine. It tastes as if the Italian sun has entered the kitchen and is blazing away in all its […]
Types of Chinese Bread
Chinese cuisine has a variety of traditional breads, often steamed, baked, or fried. Here are some popular types of Chinese bread: 1. Mantou (馒头) Type: […]