| ||||||||||
 
Dr. Ronald P. Rogers CHIROPRACTOR Support for your body's natural healing capabilities 270-384-5554 Click here for details 
  
Columbia Gas Dept. GAS LEAK or GAS SMELL Contact Numbers 24 hrs/ 365 days 270-384-2006 or 9-1-1 Call before you dig 
Visit ColumbiaMagazine's Directory of Churches Addresses, times, phone numbers and more for churches in Adair County Find Great Stuff in ColumbiaMagazine's Classified Ads Antiques, Help Wanted, Autos, Real Estate, Legal Notices, More... 
|
Why is baking so much harder in Liberia? By Pen The gray skies, short days, and drop in temperatures recently caused a yearning for fresh-baked bread. The federal holiday in January gave enough time for me to look up an old favorite bread recipe, No Knead Artisan Bread from natashaskitchen.com. There are only four ingredients in Natasha's recipe: water, salt, yeast, and flour. I remembered it as plenty easy for a baking novice like myself to follow. When I got to the line in Natasha's ingredients that says "375g of flour (measured correctly)," I thought, "Easy! Just break out the digital scale." Then I noticed that the other ingredients were measured in cups and in fractions of tablespoons. Natasha's recipe devotes a full paragraph, plus a link to a whole other web page, to instructions for carefully measuring flour with a measuring cup. A digital scale and the recipe in grams (like you'd find in Europe, or pretty much anywhere else on Earth except Burma, Liberia, and the USA) can make measuring ingredients for baking easy and repeatable. With metric recipes, there's no switching gears for every step of the recipe, as you juggle cups, tablespoons, and teaspoons. Throw a random vessel on the scale, hit the "tare" button, and then measuring anything from 2g to 2000g is as easy as buying nails at the hardware store. Plus you never have to worry about whether a ring of weird spoons includes both a half-tablespoon and a quarter-tablespoon so that you can correctly add three fourths of one. Scalability is another benefit of metric recipes. Let's say you're going to end up with an extra teaspoon of yeast left in the jar after you make bread. It would be easy and efficient to just make more dough now with the extra yeast. An extra teaspoon of yeast would be an extra 4g of yeast, and would be about 1.4x more for the recipe. Scaling the recipe up in grams is pretty straightforward. Converting the recipe with fractions of teaspoons and tablespoons and cups isn't rocket science, but I did have to get a notepad to make sure I was keeping the math straight. If you decide to try Natasha's No Knead Artisan Bread recipe, here's the converted mis en place:
This story was posted on 2020-02-02 08:38:07
Printable: this page is now automatically formatted for printing.
Have comments or corrections for this story? Use our contact form and let us know. More articles from topic News:
Sun's coming up on Groundhog Day Adair Circuit Jury NOT to report tomorrow, 3 Feb 2020 TCHS Academic Team is District Governor’s Cup Champions City Schools in Campbellsville closing 3 and 4 Feb, 2020 Pass the keys to a sober driver before the party begins CU to present 45 Plays for 45 Presidents Dept of Corrections orders Bell Co. Detention Center closed Local NP earns national Mental Health Specialty certification Planning and Zoning Board to consider Gaston Ave request KSP: Trooper Teddy Bear supports the Trooper Teddy Project View even more articles in topic News |
 
115 Jamestown St. Columbia, KY. 270-384-2496 
  
   
 Provided by the Adair Co Fiscal Court and the Adair Co. Emergency Mgt. Agency 
|
||||||||
|
| ||||||||||
|
Quick Links to Popular Features
Looking for a story or picture? Try our Photo Archive or our Stories Archive for all the information that's appeared on ColumbiaMagazine.com. | ||||||||||
|
Contact us: Columbia Magazine and columbiamagazine.com are published by Linda Waggener and Pen Waggener, PO Box 906, Columbia, KY 42728. Please use our contact page, or send questions about technical issues with this site to webmaster@columbiamagazine.com. All logos and trademarks used on this site are property of their respective owners. All comments remain the property and responsibility of their posters, all articles and photos remain the property of their creators, and all the rest is copyright 1995-Present by Columbia Magazine. Privacy policy: use of this site requires no sharing of information. Voluntarily shared information may be published and made available to the public on this site and/or stored electronically. Anonymous submissions will be subject to additional verification. Cookies are not required to use our site. However, if you have cookies enabled in your web browser, some of our advertisers may use cookies for interest-based advertising across multiple domains. For more information about third-party advertising, visit the NAI web privacy site.
| ||||||||||
