What To Know Before Making Bread

This page explores the main ingredients used in the bread making process, as well as looks at the extra ingredients that can be added to your loaves and rolls to enhance texture and flavour and create something a little bit special. the glass knife offers excellent info on this.


A good quality Strong flour with a high protein content should be used when baking bread. This will result in a loaf that rises well, with an open texture. If lesser quality flour with a lower protein content is used your bread will have a poor structure and inferior coloured crust and crumb.

Flours to look out for include strong white flour produced from Canadian wheat, which is known as the best in the world for bread making. This flour has an extremely high protein content and is ideal for superior bread making results – as well as white loaves, bloomers and rolls, it is ideal for French baguettes, Italian focaccia breads, bagels, pitta breads, flatbreads and chapattis.

Strong stoneground wholemeal flour uses 100% of the wheat grain, including the bran and wheat germ. Stoneground flour is slowly ground on old fashioned mill stones in the traditional way to produce a flour full of goodness, flavour and fibre. This flour can be used to produce delicious wholemeal loaves and rolls. You can create variations on wholemeal loaves adding ingredients such as honey, sunflower seeds, walnuts and apricots.

To create a textured loaf such as a malted fruit loaf, wholemeal cob or olive bread, you should use a malted brown flour with kibbled, malted wheat grains. The added bran gives loaves produced using this flour a nutritious, delicate malty flavour.


An essential ingredient, yeast is a raising agent added to bread to help it rise. Yeast is a living organism and multiplies in the correct heat and moisture. Yeast converts fermentable sugars in the dough into carbon dioxide, which in turn forms air pockets, making the dough rise.

Both fresh and dried yeast can be used in the home baking process. Fresh yeast is a moist, putty like substance. It crumbles easily, is creamy brown in colour and sweet smelling. It is available from most high street or supermarket bakery counters. Fresh yeast is not suitable for use in bread making machines. Fresh yeast must be stored in a fridge, and can also be frozen.

Dried yeast is available at supermarkets and bakeries, and is a dehydrated version of fresh yeast. Dried yeast requires warm water to activate it. Dried yeast keeps for longer and for this reason is often favoured.

Secrets of Cake Making

Image result for cake makingCakes’ Secrets
We all know that cake needs to be dense, tender, and moist. Therefore, we try to be as careful as we can to have the appropriate ingredients. In fact, there are many different ingredients for different kind of cakes, but there are four main ones: eggs, flour, fat and sugar. Many people may use oil, milk or water for the cake to be tenderer.  The Glass Knife

To achieve the best results when preparing cakes, you have to use high quality ingredients especially for butter and flavoring extracts. It seems that many people ignore measurement while preparing cake. They just try to use the ingredients without giving much importance to measuring them. A careful measurement is really required along with following the exact recipe instructions.

There are many things to be considered before doing starting preparing your cake. Most important is to make sure that the ingredients you will use are kept in a suitable temperature, especially eggs and fat. Many important things seem to us to be trivial. However, they are so essential to have a good result. For example, if butter is too cold, it won’t beat and incorporate air. As a result, the volume of your cake will not increase. Furthermore, dry ingredients must be sifted before mixing them. If you do not do so, small lumps that are not sifted will create big holes and tunnels in the middle of the cake, which is not appreciated by many housewives.

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While mixing ingredients, it will not be mandatory to use a mixer, but it surely helps a lot. After beating, the eggs, you add the other ingredients and start mixing gently and quickly as well in order not to deflate the air that you have beaten into the mixture. Put the batter in a baking pan which is already greased and floured or greased and lined and put the pan in a preheated oven.

The heat’s temperature degree must be as low as possible to have a well cooked cake, you can learn more with cake decorating books which will help you’ll avoid scorched cakes. While baking, the cake will start rising and turn a dark brown in the outside. A secret that many people do not know about preparing cake is that the oven shouldn’t be opened while the cake is in. Otherwise, the cake will get down again. Make sure not to open the cake until the cake is well cooked.

Finally, to test your cake for doneness, it will be sufficient to press with your fingertip on the top center of the cake. If it is well done, then the cake should slowly spring back. If it does not get back, you should put it back in the oven. Another way to test your decorating technique is to insert a knife in the middle. The knife should come out with nothing sticking to it.