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2. Measure the ingredients accurately.
Accurate measurement is essential in achieving good baking results. Weighing the ingredients would
be more accurate than measuring them in cups. This is why the basic recipes for both white bread and
100% whole wheat bread are given in weight as well as in cup measurements. (See P13 and P17).
The only ingredients that may be appropriate in measuring by volume, that is, by cups and spoons, are
liquids and very small quantities of dry ingredients, such as the yeast and spices. These are difficult to
weigh by a kitchen scale. Even in such instances, measure the amount accurately by lightly spooning
the ingredient into the measuring cup or the spoon of the desired size until the measure is more than
full. Level the top with the straight edge of a metal spatula to remove the excess. Do not tap the bottom
of the cup or spoon on the table to hold another scoop.
Pts
measure using a
remove the excess.
3. Always use fresh ingredients.
Check the date on the package before purchasing and use the ingredients before they become
outdated. After opening the package, store in the refrigerator. Yeast should always be kept in the refrige-
rator regardless of whether or not its package is opened. Flour should be kept in a cool, dry place
(below 68°F). If such a place is not available, store it in the refrigerator.
Yeast is one of the ingredients whereby you cannot determine its freshness through visual inspection. A
quick way to check its life is to pour a teaspoon of yeast in a 1/4 cup of warm water of 105°F to 115°F
with a teaspoon of sugar. Set aside for a few minutes. The yeast is dead or is not activating if foam does
not cover the surface of water as the result of fermentation.
in such cases, do not use the yeast packed in the same package, but open a fresh one. For this
reason, it is recommended that you buy the yeast in small amounts rather than in a large quantity.
4. Use the prescribed ingredients.
Ingredients other than those specified in the recipe should not be used. For further information on the
ingredients read P6 to P9.
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