Editing Bread (section)

===Liquids===

Water, or some other liquid, is used to form the flour into a paste or dough. The weight or ratio of liquid required varies between recipes, but a ratio of three parts liquid to five parts flour is common for yeast breads.<ref>[http://food.laurieashton.com/2009/06/bakers-percentages-and-bread-hydration/ Hydration ratio for breads] {{Webarchive|url=https://web.archive.org/web/20130114151320/http://food.laurieashton.com/2009/06/bakers-percentages-and-bread-hydration/ |date=14 January 2013 }}. Food.laurieashton.com (5 June 2009). Retrieved 21 March 2013.</ref> Recipes that use steam as the primary leavening method may have a liquid content in excess of one part liquid to one part flour. Instead of water, recipes may use liquids such as milk or other [[dairy product]]s (including [[buttermilk]] or [[yogurt]]), fruit juice, or eggs. These contribute additional sweeteners, fats, or leavening components, as well as water.<ref>{{cite web|title=Yeast & Baking Lessongs. Liquids|url=http://redstaryeast.com/yeast-baking-lessons/common-baking-ingredients/liquids/|publisher=Red Star Yeast|access-date=2 October 2016|archive-date=5 October 2016|archive-url=https://web.archive.org/web/20161005090340/http://redstaryeast.com/yeast-baking-lessons/common-baking-ingredients/liquids/|url-status=live}}</ref>