The Know-how behind QuickBreads??
I had posted a topic on wanting to learn how to bake strictly through formulas instead of reliance on recipes, but was told that since the field of baking was so huge, that it would be best to narrow my sights down a bit as far as what baking product I was looking into.
And after much thinking, I've finally decided to set my sights on quickbreads (a rather broad field which encompasses muffins, biscuits, and items such as banana bread).
what is the know-how behind them? Or more specifically, what is the ratio behind what makes them work? I figure if I can get the basic recipe down, then the add-in's as well as the understanding for creating all types of different possible creations can come later. Any help such as books, or website links are also greatly appreciated!
You know. I had peeked inside of the book using the feature at Amazon, and besides biscuits could not find anything of quick breads. Man, either those pages must have been blocked by amazon or I was scrolling a bit too fast. Thanks for the find chowser. Ratio, once again has come to the rescue. I need to buy this book ASAP.
I've tried looking this up myself on Google, but all I keep getting is CAKE! Which many sources seem to confuse the two and don't even really recognize quick breads as a separate product all it's own.
there hardly seems to be any material out there dedicated towards the science behind quick breads vs. cake.