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| Presenting "The Bread Show" |
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| The Ingredients |
| Here you will find some of the used in the recipes you will see us using in the shows. |
| Spring Water, Olive Oli and Yeast: I use spring water because the chlorine in tap water will not allow the yeast to grow to it's fullest. If you cannot get spring water allow your tap water to sit overnite before using. Olive oil is used in some recipes and I use it to coat the top of rising dough on many occasions. The yeast that I use most often is "Active Dry Yeast" I find it to be the most dependable. Make sure that you always check the expiration date of your yeast. |
| Flour: Here you see All purpose flour and Semolina flour. |
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| Flour Storage: sI Store my flour in air tight containers. As you can see I label all them as well. I always keep All purpose, Semolina whole wheat and others on hand for any recipe that may arise. |
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| Yeast: IAs you can see here I store my yeast in an airtight jar and place it in the refrigerator. Note the label on it with the expiration date.... |
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