Whole-Wheat - What’s the buzz?
I have to tell you that I didn’t stray far from the beaten path this week; I did however begin to wander off it. The path is not a new...
Putting your Dessert on a Diet! - Jane's Challenge
There should be absolutely no reason for ending a meal without a dessert. Dessert to a meal is like a punctuation mark to a sentence. One...
Leavening Agents
ORGANIC – YEAST Compressed Yeast (fresh or cake yeast) – compressed yeast is moist, perishable, and is preferred by professional bakers....
Pineapple Upside Down Pancakes
I had made some pineapple filling and wanted something fun and easy to make with it. I thought and thought and thought, then bam - why...
Sugars
The Function of Sugars in Baking They add sweetness and flavor. They create tenderness and fineness of texture, partly by weakening the...
Baker’s Percentages
Bakers use a simple but versatile system of percentages for expressing their formulas. The percentage of each ingredient is its total...
Mixing Methods for Cookies
One Stage: Scale your ingredients. Have all ingredients at room temperature. Place all ingredients to a mixing bowl. With a paddle...
Mixing Methods for Biscuits
Biscuit Mixing Method: Sift all your dry ingredients into a mixing bowl. Cut in cold shortening by hand (rubbing the flour and fat...
Measurement
It is more accurate to measure ingredients by weighing them rather than measuring them by volume. There are many variables when measuring...
Mixing Methods for Bread
Straight Dough Method: is a one-step method Add the ingredients to the bowl in the following manner. Water, yeast, sugar, flour, salt....
