1. If your making anything with yeast, remember all the ingredients should be at room temperature except for Buttermilk, water or milk. Heat the liquid until lukewarm.Test the temperature with the back of your hand. If the liquid is too hot, the yeast will ‘die’ and the dough will not rise.
2. Knead a yeasted dough by pushing and stretching it to develop the gluten; as you knead the dough will gradually change in texture, becoming elastic, smooth and almost glossy.
3. To test if dough is properly risen, stick a finger into the centre; the indentation should remain visible after you remove your finger.
4. Can brown sugar be substituted with white sugar ?? Brown sugars are distinguished by a delicate caramel aroma. If a recipe calls for 1 or 2 tbsp of brown sugar, there will not be any problem if white sugar is used instead. Still the finished item might lack the intended caramel taste and the mixture will be paler than it should be.
5. Egg whites that are a few days old, whisk better than those are very fresh because some of the water in the white will have evaporated. The drying makes the albumen stronger. Whites that have been frozen are also more likely to whisk more.
7. When baking cakes, always sift the flour first, this will make help incorporate air and create lighter bakes. When using wholemeal still seive but remember to add the wholemeal bran bran back in the mix!
8. Why should I use wholemeal flour? Is it considered to be a healthier option?
** Disclaimer :::: I would like you to know that all the tips mentioned above are not my own. Some came with experience and some are taken from various books and online sources like Google including the pics. My pics will have my logo on them , rest all are taken randomly from Google. Will keep on updating this post as and when I will learn new things about baking.