A doughy snack. Soft pretzels are usually formed into knots; hard pretzels are sold also in the form of sticks, rods, and many other shapes.
A strain of active dry yeast with higher enzyme activity, due to added phosphorus, ammonia, and emulsifiers. It can be added directly to dry ingredients without rehydration. Due to the increased rate of fermentation, some think loaves made from quick-rise yeast are less flavorful than slower proofing traditional yeast bread. See
Executive Chef Robert Bleifer is ready for his close-up. Jaimee Young talks to the chef behind the TV chefs about life in the food lane. It’s hard to believe there was a time before the Food Network. The cable channel which began only ten years ago by airing programs like “Cooking Live” and “In Food … Continue reading →
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