2.  Flour - gives structure & gluten (elasticity)  Leavening Agents- make product rise;  baking powder-(acid) too much will collapse bread; not enough will make compact and dense  baking soda –(alkaline) prevents bitter taste when acid ingredients are added like buttermilk, brown sugar, honey, fruits  Steam- liquids reach high temps  Air- incorporated thru beating  Liquids - hydrate protein for gluten, moisten baked good, dissolve ingredients, or cause steam

3.  PROTEIN- gives strength and elasticity to batter and doughs  Comes from protein in wheat flour  More you mix the more gluten forms  Quick Breads mix for a short time; over mixing can cause them to become compact and tough

4.  Fat-tenderizing agent; coats flour & causes the dough structure to separate into layers  Eggs-air when you beat them, color, flavor, structure  Sugar- sweetness, crust to brown  Salt-Flavor

5. POUR  lot of liquid; little flour  EX pancakes, waffles, popovers DROP  Batters- higher flour amounts  Drop  Examples- muffins, banana breads, drop biscuits

6. Doughs  Higher flour content  Stiff and shape by hand  Knead- fold turn with hand

7. Fat is cut into the flour so that very thin layers of fat are coated with flour. Then add the liquid. Mix just until blended. Biscuits can be either dropped or rolled. 1.Measure all ingredients. 2.Sift the dry ingredients together. 3.Add cold fat and cut into dry ingredients. 4.Add cold milk. 5.Use fork and mix until the dry ingredients are moistened. 6.Knead the dough gently, do not use too much flour, or over knead. 6-8 CONT. ---->

8. 7. Roll the dough to ½ inch thickness. 8. Cut the dough. Be careful how you handle the fragile dough.Twisting or pulling can pull the dough out of shape. 9. Place on ungreased sheets and bake.

9. DO NOT need kneading. Stir and drop on ungreased baking sheets. DONENESS Lightly browned on top, with light, cream-colored sides Should have doubled in size Should have even straight sides. STORING Tightly wrap and store at room temperature. (Only a few days) Wrap tightly and freeze for several months.

10. MUFFIN METHOD- used for pour or drop batters. 1.Measure Ingredients 2.Sift dry ingredients together in a bowl. Make a well. 3.Combine liquid ingredients 4.Pour liquid all at once into the well. Stir only until the dry are moistened. DO NOT OVERMIX 5.Gently spoon into greased muffin tins or pour onto hot greased griddle.

11. Edges of pancake look dry and bubbles on top start to break, turn the pancakes over. Cook until the underside is golden brown. Serve hot. Muffins should be light brown with rounded tops. Remove from pans immediately, to prevent moisture and soggy muffins.