Baking

A bakers' percentage is a system whereby the amount of flour in a recipe (irrespective of what weight the amount of flour is), is thought of as 100%. All the other ingredients are added according to the percentage of the recipe that they constitute, relative to the flour. So flour is always 100%, sugar may be 30% (of the amount of flour), butter 10% (of the amount of flour) etc... The total percentage will not add up to 100% -in fact there is not a 'standard' total.

yes

By fermentation, yeast converts carbohydrates to carbon dioxide and alcohol. Yeast has been used in baking for centuries as well as alcohol making.

some say it was maise

if a female wink her eye at another female is she gay?

There is no specific definition, but it is sometimes used as a term of endearment for companion animals.

Overdosing on stimulants can cause cardiac inertia, arrest, and irregularities, and in some cases, a stroke.

Parchment

Yes, sweet buns are leavened. Most sweet buns are yeast bread, so the leavening is yeast.

they go underground

I wasn't aware that it was, but I would assume it is because the particles of flour are finer and pack together tighter.

They are excellent, try the Bread and Butter pickles if you like sweet pickles, relish is great also.

This would be a tricky calculation to make, (and please note these are American measurements.) Compressed yeast comes in 2 oz. cakes, which can be divided equally into 3 parts, with each part equal to one packet of yeast. One packet = 2 1/4 teaspoons. As a rule of thumb, one packet of dry yeast is enough to raise about 4 cups of flour.

For anyone interested in working with yeast doughs, Google "yeast conversion" to find a selection of tables that will help you make conversions between dry, compressed, instant and even brewer's yeast.

• Temp1 × time1 = Temp2 × time2
• time2 = (Temp1 × time1) ÷ Temp2
• Temp1 = 375°, time1 = 25 min, and Temp2 = 325°
• Substituting, we get that time2 = 28.8 min.
• Rounding, that’s 29 minutes at 325°

Pretty much indefinite since it is essentially a preserve (the sugar content prevents anything from potentially rotting or going stale). However it is likely that the toffee will taste best the first few days after it has been made - after this, it may go slightly granular, or just a bit sticky due to the hygroscopic nature of sugar (although you can negate some stickyness by putting a couple of silica gel sachets into the container. Don't eat the sachets).

It is not possible to repair silicon bakeware. One the bakeware gets a hole in it, it is best to just toss the bakeware into the trash.

I haven't tried this yet - maybe this afternoon, but I found this conversion on a site called 'The Gooseberry Fool', so thanks to them. Yeast: The quantity of yeast recommended to raise 225g / 8 oz flour in a standard bread recipe is as follows: * 10g / 1/3 oz fresh yeast, or * 3.5g / 1/8 oz fast-action yeast = 1.5 teaspoons fast-action yeast or * 5g / 1/5 oz dried active yeast = 2 teaspoons dried active yeast Or you could use dried yeast instead! it isn't as firm and people say that it is much easier to use.

A whole chicken should be baked (roasted) uncovered at 350° for about 20 minutes per pound.

35

350* degrees for 35-55 minutes depending in if it is frozen or not. internal temp should be 160*

Since it is really hot in the desert, we have to stay cool by sweating. Because of that we are losing water from our body. So that means we need to drink. After we drink water the process starts over again. Hope that helps! =P

you puff up and expand into a giant loaf

The bottom rack is the best place for cooking hot soufflés in the oven. It is used in order to achieve lift and make it light and airy.

About 3.4 ounces.

Health food store or with the oatmeal and other hot cereals at the grocery store.