As I mentioned in the last post, I’ve started following a foodie YouTuber named Adam Ragusea, and he’s quickly become a favorite of mine because (ahem) he agrees with me on so many issues and so I trust him in other areas. There’s w-a-a-y too much conventional wisdom out there just waiting to be debunked, and he’s the man to do it. Here are three that I’ve especially liked to go along with the iodized-salt-is-bitter myth from last time:
MYTH #1: Let me start out with the misconception that I cited in my previous post: the ridiculous idea that home bakers should be measuring flour BY THE GRAM for yeasted breads. One of my favorite TV-show-based video channels, America’s Test Kitchen, really stresses this idea. They said in an episode about pita bread, for instance, that you should measure x number of grams for the water and flour, giving amounts for King Arthur brand bread flour. But if you were using another type of bread flour, they said, you should decrease the water by one ounce, as KAF has more protein than most other flours.