If you’d like to experiment with new textures and flavors or simply wish to bring a bit more nourishment into your baking, then making use of whole grain products is a fantastic way to achieve this. Working with whole grains in your baking can be a good deal of fun.
Exfoliate skin. Keeping your skin clean is an important aspect of maintaining its health. Wash your face, and then apply a soft paste made of three parts baking soda and one part water. A paste a little less thick than toothpaste should form in your palms. Massage gently with a circular motion, avoiding the eye area. Remove paste with a wet rag.
Another good reason for writing things down is that it will allow you to look at past bakes and learn from them. Say a recipe says to ferment the dough at 76 degrees for 2 hours but the last time you baked that bread you let it ferment for 3 hours at 76 degrees and the bread came out better than ever. If you wrote that information in your notes you will be able to draw from it later to make better bread. If you get in the habit of taking notes and using them you will get better at baking, faster.
Fresh eggs are a must in baking. To tell if an egg is fresh you can place it in a cup of cold water. Fresh eggs sink to the bottom. Spin the egg on the counter. Fresh eggs will spin evenly and not so fresh or bad eggs will wobble or not spin at all. When you crack the egg open and put the contents on a plate you can see that the yolk of a fresh egg stands high above the pool of egg white. The flatter the yolk, the older the egg. Finally, insure you buy the freshest eggs by looking at the date on the egg carton. Eggs can be kept for weeks on the grocers shelf so before you check for cracks, check the date.
If you are putting more than one pan in your oven at the same time to bake, make sure they are not touching. It is important not to crowd them so whatever you are baking will cook in our oven evenly.
Your shaping skills don’t have to be as good to produce a great product. As a beginner you should focus on getting a good feel for the dough as it moves through the stages of fermentation and how to handle it. Also, shaping bread for a loaf pan is much easier than shaping a free form loaf. If you make mistakes in shaping, the loaf pan will be much more forgiving.
If it gets bigger, you need also to consider hiring additional help. You need to practice knowing your limits and build a business in such a way that it will work for you, your family, and the customer demand.