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What is the flour to liquid ratios for Drop batter?
Adds color and incorporates air
Pour batter is runnier than drop batter
Protein
You don’t get any nutrients
Adds structure
3 parts flour to 1 part liquid
both baking soda and baking powder
2 parts flour to 1 part liquid
What is the purpose of egg in breads?
Adds color and incorporates air
Pour batter is runnier than drop batter
Protein
You don’t get any nutrients
Adds structure
3 parts flour to 1 part liquid
both baking soda and baking powder
2 parts flour to 1 part liquid
What is the flour to liquid ratios for dough?
Adds color and incorporates air
Pour batter is runnier than drop batter
Protein
You don’t get any nutrients
Adds structure
3 parts flour to 1 part liquid
both baking soda and baking powder
2 parts flour to 1 part liquid
What is the purpose of flour in breads?
Adds color and incorporates air
Pour batter is runnier than drop batter
Protein
You don’t get any nutrients
Adds structure
3 parts flour to 1 part liquid
both baking soda and baking powder
2 parts flour to 1 part liquid
What is the difference between the structures of the pour batter versus the drop batter?
Adds color and incorporates air
Pour batter is runnier than drop batter
Protein
You don’t get any nutrients
Adds structure
3 parts flour to 1 part liquid
both baking soda and baking powder
2 parts flour to 1 part liquid
What is gluten?
Adds color and incorporates air
Pour batter is runnier than drop batter
Protein
You don’t get any nutrients
Adds structure
3 parts flour to 1 part liquid
both baking soda and baking powder
2 parts flour to 1 part liquid
What is the leavening agent in quick breads?
Adds color and incorporates air
Pour batter is runnier than drop batter
Protein
You don’t get any nutrients
Adds structure
3 parts flour to 1 part liquid
both baking soda and baking powder
2 parts flour to 1 part liquid
What nutrient do you get from the leavening agents in our breads?
Adds color and incorporates air
Pour batter is runnier than drop batter
Protein
You don’t get any nutrients
Adds structure
3 parts flour to 1 part liquid
both baking soda and baking powder
2 parts flour to 1 part liquid
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Match it!
Match it!