Baking: Where do you begin?
Hey friends I have been baking for a while now and have learned so much over the years, so this blog will be a combination of baking tips, my passion for baking, and even offer a few recipes that I enjoy. If you've been following me on instagram I did a baking tips series that covered all things baking a few years ago. So I thought what better way to bring that back with a blog. So here goes!
Many people say baking is difficult and time consuming, or they don't know where to start. I completely understand that argument, because baking is a science. Every ingredient serves a purpose. It's nothing like savory cooking which allows you to explore and experiment with adding extra or excluding an ingredient. So, where do you begin?
The first key step to baking is reading your recipe. There was a time when I would walk in the kithchen and just wing it, not really knowing what I needed to get the job done. Now I know better. You have to ready and study every step, just like you do when building a book shelf or activating a new device. Following each step properly will get you the end result you want.
Yes there will be some nuances along the way as you learn to tweak things to your liking but getting that recipe to memory is the game changer.
I remember in culinary school the chefs would force us to write every recipe by hand. I was totally annoyed that I had to waste my time doing something that was already done. However I remember when it clicked. Every time I walked in that kitchen, with my hand written recipes I was ready. I already knew what I needed to do and what steps to take. All because I read the recipe. So here are a few tips to reading recipes.
Read the Recipe. Yep I said it again. READ and STUDY this recipe like it was the only thing that matters. Does the butter need to be cold, melted, or room temperture? If it's melted do you need to let it cool before adding it to your sugar. Are you using chocolate chips or baking bars that need to be chopped? Are you using whole eggs, egg whites, or egg yolks? All of these things are in the recipe
Dont assume. Make sure you know what ingredients you are using and how. Are you using cake flour, bread flour, or all purpose? Does the flour need to be sifted. It makes a difference
Pay attention to the little things. Take the time a look for the additional steps. Cold Butter, cubed; Butter and chocolate, chopped and melted with a double boiler; Butter and sugar creamed until smoothed light and fluffy.
How are you mesuring? It is my professional opion that you measure in volume. Many may not agree but I feel it gives a more accurate meausre. This my mean you will need to convert your recipe from cups to grams or ounces. We can cover that later. There's a website that does all the work for your.
Check your time and temperture. This is were having a test cookie or small pan with cake batter does wonders. You can put them in the oven first to see if you need to adjust your termparture or time in the oven.
Let's see if you were listening.
Go to my website www.sugarkneadsllc.com and pick my chocolate chip or peanut butter receipe and let me know how it works out. I would love to hear or see your results
Remember baking is a science but the every ingredient service a purpose. Do you agree?
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