Baking can be yeast, short, or puff pastry, with or without fillings, and baked dough products differ in shape and size too. If you took such dishes from every people in the world and made one a day at home, it would take decades.
Flour is essential for baking. It can be white (bread) flour or whole grain. Wheat, barley, corn, buckwheat, millet, oat, nut — you can knead dough from all of them. Be sure to sift it. This gives the dough an extra dose of oxygen, and the extra step adds even more love to your dish. There are special devices — mills — for making flour blends at home. All you have to do is take the grain you need and grind it. It works out both cheaper and more natural.
There are countless liquids to knead baking with. Water, milk, soured milk, kefir, sour cream, butter and vegetable oils, beer — each liquid gives its own taste and texture. For some recipes the room temperature of the ingredients matters; when working with yeast it's better to use warmer ones.
As for shaping, practice helps, especially with sticky doughs — dexterity and a scraper. It's good to start with a simple, non-sticky, medium-firm dough — pies and bagels.
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- Baking
- Eggs
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- Vegetable oil
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