recipes

Yeast: Instant or Quick dried yeasts do not require soaking while Active dry yeast and fresh yeast do. Check the instructions on the packet. If your yeast needs soaked then 10 minutes or so before it's needed soak the required amount of yeast in 50g of water from the recipe then stir in 50g of flour from the recipe and cover it.
Water : Your flour may absorb more or less water than mine. Hold back 10% of the liquid the first time you use a recipe. If the dough starts off sticky don't add more flour, wait a bit. The flour will continue absorbing water for 10 minutes or so, wholemeal for longer.
Temperature: We want lukewarm dough so if the flour is cold use warmer water but not above 44ºC. Bring chilled ingredients into the warm early eg eggs or butter from the fridge, olive oil etc.