As i have mentioned my wife used to own a bakery. She is an excellent baker, obviously, but after 10 years she got burnt out.
That means i get to do the baking now. I am always asking for advice, and some of it is so simple, although baking can be so hard.
Baking is way more scientific than standard cooking. If you are cooking green beans or marinara, we tend to taste/add/taste/add. But, this doesn't work with baking as easily.
Tip 1: most of you probably do this, but it took me years of not listening to convert. Most recipes call for a cup of this, and a cup of that, tablespoon, teaspoon etc. Problem is that this is not consistent. So she always baked, and her recipes were in grams. 100 grams is always 100 grams, but your teaspoon may differ from mine, as far as weight.
I was on my way home today listening to The Splendid Table, and they were talking about this. It made me think about this post.
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