• Biscuits
  • Breads
  • Cakes
  • Cookies
  • FROSTINGS/ICINGS
  • ICE CREAM
  • MEATS / POULTRY
  • Muffins / Quick Breads
  • Pies and Cobblers
  • PUDDINGS AND OTHER DESSERTS
  • Salads and Salad Dressings
  • Soups, Sauces, and Dressings
  • VEGETABLES

Baker, Ice Cream Maker, Cook, and Recipe maker

~ My adventures in the kitchen

Baker, Ice Cream Maker, Cook, and Recipe maker

Monthly Archives: November 2019

Straight Dough Recipes

22 Friday Nov 2019

Posted by Frank Goulding in Recipes

≈ Leave a comment

I have taken the time to put together these spreadsheets to allow anyone to make up to 30 plus yeasted straight doughs. They are based on the baker’s percentage of flour being 100% and all other ingredients being a percentage of the flour i.e. Flour 100% water 64% salt 2% yeast dry 2% fats, shortening, 3.5% dry milk 4%. So, flour 1000 g, water 640 g, salt 20 g, yeast 20 g, butter 35 g, dry milk 40 g.  Simple enough mix doughs as you would any other straight dough and have fun. patent flour is 12.6% proteinimg001img002straight dough 1straight dough 2

Share this:

  • Facebook
  • Print
  • Tumblr
  • WhatsApp
  • Pinterest

Like this:

Like Loading...

Subscribe

  • Entries (RSS)
  • Comments (RSS)

Archives

  • September 2022
  • August 2022
  • July 2022
  • January 2021
  • November 2020
  • October 2020
  • November 2019
  • December 2018

Categories

  • Recipes

Meta

  • Log in

Powered by WordPress.com.

 

Loading Comments...
 

    %d bloggers like this: