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Greetings Baking
Enthusiast:
The International
School of Baking is
busy prepring
great recipes
for the new
year. In
this issue we
are pleased to
provide our
recipe for
Scottish
Shortbread
Cookies,
a real favorite
among all of our
students over
the years. This
rich,
buttery cookie
is one your
entire family
and friends will
enjoy. You'll
find it hard to
keep the cookie
jar full!
Now, for some
very exciting
news. We now
have a brand new
mobile web site
that was
designed specifically
for your your
mobile
phone. It works
on iPhone as
well as on
Android phones.
Pull out your
phone and take a
look at it.
We'd love your
feedback.
CLICK HERE
Or, just visit
our main web
site http://www.schoolofbaking.com
using your
phone and you
will
automatically
be redirected to
the new
mobile web
site.
There are more
changes coming
over the next
few months.
We'll be linking
this
newsletter and
our mobile web
site together as
well as
providing
updates on
Facebook,
Twitter and
LinkedIn. Watch
for it . .
. coming soon.
Sincerely,
Marda Stoliar,
Director
International
School of Baking
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SCOTTISH
SHORTBREAD
COOKIE
One of the ISB's
Favorite Recipes
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Baking Tips |
When a "Artisan
Type" crusty
bread is
desired, use a
lower protein
flour such as
one with
11.5 to 12.5%
protein content.
The lower the
protein content
the lower the
moisture
absorption rate
of the flour,
thus thicker
crust results.
When the baking
time is
completed, open
oven door, turn
off oven and
"harden off" the
crust for 5 to
10 minutes
before removing
bread from oven.
If a thin
delicate crust
is called for
such as the
delicate brioche
or challah, use
a stronger
protein flour,
13.5 to 15%
since the
stronger the
flour the higher
the absorption
rate the thinner
the crust, an
adjustment on
the level of
liquid must be
made upward.
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New on our
Web Site
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The following pages
have recently been
added to our web
site:
In addition, we
have updated our web
site with new photos
on many of the
pages. Take
time to visit and
see what is new.
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Ask Marda |
If you have a
baking question
that you would
like Marda to
answer. Send
them to her and
she'll answer
them here and we
also post the
questions and
answers on the
web site.
CLICK HERE |
