Other Visitor Questions
Bruce Tracey asked:Looking at the contestants for 2011 I see no men...Is the contest limited to women?
Men are welcome to enter the contest - its just that no men have made it to the finals in the first two years. In the initial rounds of judging, we do take out names, geography and gender, so that the judges are completely unbiased.
So, we would love for you to be the first man to make the finals!
John asked:Regarding the 2013 Festival of Breads: 1. Can I submit more than one entry? 2. If the dough is levened with yeast will a pizza recipe be acceptable? How about cinnamon rolls?
You may submit as many entries as you wish. Pizza dough does not really fit; however, cinnamon rolls will fit under the "roll" category.
Judi Berman-Yamada asked:I'm about to create some recipes for entry and wondered if there are any special categories using particular ingredients (eg. cranberries, nuts, cornmeal etc.). I believe there has been such an option in the past. Thanks
Thanks for the question! We are working with our friends in these other special categories to create "special awards." At this time, we don't have them finalized...but keep working on your recipe and when we get these categories set, we'll post it on our website.
Nancy Gaye Worthington asked:I am so excited about entering your contest. I was raised on a farm and am thankful each year for the lessons learned. Anyway, I am an enthusiastic competitor and plan to enter Dakota Centennial Bread, too. Are contestants permitted baking stones and oven thermometers ? With this whole grain bread (oat,rye,wheat,all-purpose mixture) is it better to use rapid rise yeast or original ? Thank you in advance.
Thanks for your interest in the National Festival of Breads. Baking stones and oven thermometers are allowed; we have had contestants use them before.
However, we cannot answer your question about which yeast to use...since it is a contest, and since it requires your 'original' recipe, we would suggest you try using both as you practice making your recipe and decide on your own which product works best.
Thanks and good luck!
Daniel Glueck asked:When you measure a cup of flour for the recipes on your website do you (1) spoon-by-spoon fill the measuring cup or (2) scoop the measuring cup into the flour, which yield rather different amounts of flour? Alternatively, how many grams or ounces do your cups of flour weigh?
Daniel, that's a great question!
The correct method to measure flour is to keep the flour in a sealable container. Stir the flour, then spoon it into a dry measuring cup and level off. Dipping the cup in the flour will pack the flour and 1-2 ounces extra flour will be used per cup. This can make a big difference in the final product. For example, in a bread machine recipe, it may result in a dry, brick - looking loaf of bread! Or, if people complain about dry whole wheat bread, it probably is because they have used too much flour.
All-purpose flour, unsifted: 1 cup is 4 ounces or 114 grams. I also scaled out 1 cup of finely milled whole wheat flour and it weighs 4 ounces too.
Measuring or scaling out ingredients is a very important step in home and professional baking!
Jeri Lloyd asked:Could I take a regular bread recipe and make it in a bread machine? Thanks Jeri Lloyd
First, you need to know how many cups of flour your bread machine pan holds. For example, one of my favorite bread recipe calls for 7 1/2 to 8 cups of flour, so I cut the amount of flour in half for my two pound loaf bread machine. Then, reduce the remaining ingredients. Always use bread flour in the recipe and 80 degree water. If the recipe has perishable ingredients such as fluid milk or eggs, do not use the delay cycle for food safety reasons. Consult the owner's manual for the correct way to add ingredients in the bread machine pan.
Check the dough after it mixes for about five minutes. If it feels dry, add 1-2 extra tablespoons of water. If the dough is sticky, add a few tablespoons of flour until it forms a soft ball around the kneading blade. It may take a few trials; just make sure to jot down your changes. You will soon perfect your favorite recipe and the results will be a warm, beautiful, tasty loaf of bread.
Cheryl Lasko asked:To keep your package yeast fresh, does it need to be refrigerated? Love your newsletters. Thank you.
Thanks for the question! You may store unopened yeast in a cool, dry place. However, I prefer storing yeast in my refrigerator. Store it in the back of the refrigerator in an airtight container for up to about 4 months. Measure the amount you plan to use and bring to room temperature. Return container to the refrigerator immediately. As yeast ages, it loses some of its potency, which results in longer rising times. For best results ,use before the expiration date.
Deborah asked:Does your wheat come from genetically engineered seed?
Deborah, thanks for the question. There is no genetically engineered wheat seed in the food supply.
Craig King asked:This question is in regards to the weight of dry ingredients in bread. I have not been able to find weights for salt (kosher and table salt both) based on volume, nor have I been able to find weights of Fleischmann's Active Dry Yeast. I prefer to weigh everything in grams but have not found this information. King Arthur does a good job of discussing weights of it's flour on it's website, but does not discuss kosher salt. One example that comes to mind: 1 tsp of Kosher salt is going to be less than 1 tsp of tablesalt. Fleishchmann's does not discuss weights of their yeast on their website, only volume conversions. Please help! Thanks, Craig
Based on our software from Esha Research, here are the values you are seeking.
Yeast, active, dry, Fleischamnn’s 1 Teaspoon = 4 g
Yeast, bakers, 1 Teaspoon = 4 g
Yeast, baker’s, dry active 1 Teaspoon = 4 g ; 1 pkg. = 7.2 g
Salt, Kosher, coarse 0.25 Teaspoon = 1.2 g
Table Salt 0.25 Teaspoon = 1.5 g
Also, here are some other values you may be interested in:
Salt weight 1 oz. = 1 ½ tablespoons
Salt 1 pound = 1 ½ cups
Yeast, dry ¼ oz. = 1 envelope
Yeast, dry, regular or instant 1 oz = 3 Tablespoons plus 1 teaspoon
Yeast, dry, regular or instant 1 pound = 3 1/3 cups
Yeast, compressed 1 oz = 1 package
1 oz = 1 ½ Tbsp
2 oz = 3 Tbsp
3 oz = ¼ cup + 1 ½ tsp
4 oz = 1/3 cup + 2 tsp
5 oz = 1/3 cup + 2 Tbsp.
6 oz. ½ cup + 1 Tbsp.
7 oz. = 2/3 cup
8 oz. = ¾ cup
9 oz = ¾ cup + 2 Tbsp
10 oz= ¾ cup + 3 Tbsp
11 oz = 1 cup + 1 Tbsp
12 oz = 1 cup + 2 Tbsp
13 oz = 1 ¼ cups
14 oz = 1 ¼ cups + 1 Tbsp
15 oz =1 1/3 cups + 1 Tbsp
16 oz = 1 ½ cups
1 oz 3 Tbsp + 1 tsp
2 oz 1/3 cup + 1 Tbsp
3 oz ½ cup + 2 Tbsp
4 oz 2/3 cup + 1 Tbsp
5 oz 1 cup + 2 tsp
6 oz 1 ¼ cups
7 oz 1 ½ cups
8 oz 1 2/3 cups
9 oz 1 ¾ cups + 2 Tbsp
10 oz 2 cups + 1 Tbsp
11 oz 2 ¼ cups + 1 Tbsp
12 oz 2 ½ cups
13 oz 2 2/3 cups + 1 Tbsp
14 oz 23/4 cups + 3 Tbsp
15 oz 3 cups + 2 Tbsp
16 oz 3 1/3 cups
Metric equivalents for weights, and measure:
1 oz 28 g
3 oz 85 g
1 1lb (16 oz) 454 g
1 tsp. 5 mL
1 Tbsp 15 mL
¼ cup (4 Tbsp) 60 mL
½ cup (8 Tbsp) 120 mL
¾ cup (12 Tbsp) 180 mL
1 cup (16 Tbsp) 240 mL
Basic formula used to calculate metric weights: 1 oz = 28.35 g. Resulting figures were rounded to nearest gram and to two decimal places for kilograms. Abbreviations used: oz = ounce; lb = pound; g = gram; kg = kilogram. To change grams to kilograms, move decimal three places to left: e.g., 28 g = 0.028 kg.
Evelyn, thanks for your great question! Drought can affect wheat quality. Many years, when Hard Red Winter wheat farmers suffer from drought, the protein of the wheat they grow increases while the crop's yield decreases.
Typically, the nation's millers and bakers like to receive wheat that has about 12% protein.
In 2012, the Kansas wheat crop averaged 12.4% protein. However, southwest Kansas - which suffered from extreme drought - averaged 13.5% protein. That just means that millers will have to blend wheat containing lower protein with that higher protein wheat to achieve the optimum protein value.
Incidentally, protein content is what gives dough its strength and elasticity, and provides gas-retention properties in a yeast-leavened product.
Mary asked:How do I substitute whole wheat flour for white flour? Does the baking time vary? Do I need to increase the baking soda or powder? Thank you in advance!
Thanks for asking! Replace half of the white flour with whole wheat flour. You may need to increase the liquid when adding a higher percent of whole wheat flour.
The baking time does not vary from the time stated on the recipe. The baking soda or baking powder amounts stated in the recipe should be the same.
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