The following are some of the basic tools you will need to get started baking bread. If you start to get into more advanced bread formulas and styles additional tools may be needed but for now these tools will get you off the ground and started with creating your own bread!
Sprinkle the Stained Area with baking Soda – With the soiled area already damp from the previous step, get a handful of baking soda and sprinkle it onto the stain. Make sure that you sprinkle enough to create a layer of baking soda on the stain. Let the baking soda set and leave it overnight.
Digital controls make it easy to use the various settings for white bread, whole wheat, multigrain and French breads (and other crisp crust breads). Are you in a hurry to bake a quick loaf? Easy. Simply use the rapid setting. Do you want to bake sandwich bread with a soft crust? No problem! There’s a setting for that also. You can even choose between dark or light crust colors!
Of course if you are baking sans gluten, you have to add a substitute ingredient to hold things together. The best gluten substitute I know of is potato starch. Use about a tablespoon for each cup of gluten-free flour. Arrowroot starch is also a good alternative for baking and both of these starches are wonderful thickeners for sauces and soups.
Adjust oven shelves as necessary; especially if using more than one pan. Make sure there is enough space above and below the pans to allow air to circulate around the pans.
Children learn how to bake by watching their parents. Bring the kids into the kitchen with you the next time you plan to make some wonderful baked goodies. This is a wonderful chance to teach your children how to bake while spending some fun time in the kitchen. Not only will you be giving your children some useful tips on how to bake, but you will also be creating some special memories as well.
Pick the right pan: non-stick is a good choice, as quick breads tend to be sticky. If you don’t have non-stick, be sure to grease or butter your pan well.