These doughs may be moulded in wreaths, crescents and bowknots.
These doughs are made light or leavened by the use of eggs, baking soda, baking powder and steam created in baking and by air beaten into the mixture.
Too Much Gold was the fabled creek of which all sour doughs dreamed, whereof it was said the gold was so thick that, in order to wash it, gravel must first be shovelled into the sluice-boxes.
Grizzled old-timers of Forty Mile and Circle City, sour doughs with leathern jaws and bean-calloused stomachs, called up dream memories of chickens and green things at mention of his name.
Doughs are most easily mixed by using a knife instead of a spoon.
Fat is usually added to doughs by working it, in solid form, into the dry ingredients, either with a knife or with the fingers.
I advocate taking doughs as soon as they are ready, if you want a nice, smooth texture and a sweet taste to your bread; and trust that it is your aim to produce such a loaf.
They also prepare and soften the gluten, giving to the doughs that much desired velvety feeling, and the maximum expansion in the oven.
Many of the spring wheat patent flours being sold are second patents, and as such they are best made into doughs by use of sponges.
Some mix their doughs the same length of time in mixers at a speed of 60 revolutions per minute.
Malt extract will shorten up the time of the doughs in hastening fermentation and giving more life with less yeast, and if handled properly will produce a loaf superior in every respect.
A larger “grund sour” and less water on the “voll sour” with a moderately warm temperature ripens sponge and doughs more rapidly and gets the bread ready for the oven in a short time.
Do this with each of thedoughs so that the oil will be uniformly mixed in the dough.
It is added to doughs in varying amounts, from 1½ to 4 pounds per barrel of flour, and gives bread flavor and taste.
Straight dough requires more yeast than doughsmade from a sponge, because the yeast has not as favorable a medium in which to grow, in the straight dough as it has in the sponge dough.
In addition to the matters just mentioned, the utensils in which to combine the hot-bread materials and bake the batters or doughs are of importance.
Before the mixing of the ingredients that are to be used in the batters and doughs of hot breads is begun, all that are needed for the recipe selected should be collected and properly measured.
The proportion of these ingredients that is usually effective in batters and doughs for hot breads is 1 level teaspoonful of soda to 1 pint of sour milk.
The proportions of liquid to flour for the various kinds of cake mixtures do not differ materially from those of the batters and doughs given in Hot Breads.
The mixtures used for small cakes are made into batters and doughs of various thicknesses.
Sticks= Roll any of the roll doughs or the graham cracker dough to about the size of a lead pencil or not over a.
The above list will hopefully give you a few useful examples demonstrating the appropriate usage of "doughs" in a variety of sentences. We hope that you will now be able to make sentences using this word.
