Chef Kalani’s Batters & Coatings For the Wok; Batter & Coating Theory etc..

On Batters for the Wok: Batter Basics Flours Wheat Flour Pastry Flour Bread Flour All-Purpose Flour Rice Flour Corn Flour Cornmeal Cornstarch Potato Starch Tapioca Starch Liquid Plant Milk Kombucha Ginger Beer Pineapple beer Soda Water Water Vegetable Broth Plant Yoghurt Mixed with other liquid above Coconut Cream Beer Fat Vegetable / Cooking Oil Olive … Continue reading Chef Kalani’s Batters & Coatings For the Wok; Batter & Coating Theory etc..

Bread Basics – Flour, Gluten, Leavening, Baking Theory, Procedure, Methods, etc

Flour: White Flour is milled from wheat kernels after the outer protective bran shell covering and the germ (the new wheat embryo) have been removed, leaving only the Endo-sperm, which is mostly Starch and Protein, and otherwise serves as food for New Wheat Germ Embryos White Wheat Flour contains 63-73% Starch and 7-15% Protein, the … Continue reading Bread Basics – Flour, Gluten, Leavening, Baking Theory, Procedure, Methods, etc