Becoming a better baker depends upon understanding the ingredients that go into baking. On my blog, I have a Baking Information tab on the navigation bar that has loads of information to help you become that better baker.
Each of these posts goes into in-depth discussions of its particular topic to help you understand their importance.
There are many more topics in the Baking Information section and I will be featuring some of them in later blogs. In the meantime, I hope some of these will interest you and help you become that better baker.
- All Salt is Not Created Equal When Baking– some salts are saltier than others, where to use which and why.
- Baking Powder vs. Baking Soda, Where and When to Use Which– these two can be confusing. This post tells you the difference between them.
- Cocoa Fundamentals Natural vs. Dutched– learn the difference between natural, Dutch and black cocoa powders.
- Flavorings as Used in Baking and Pastry– there are a surprising number of ways to flavor baked goods besides extracts. This article discusses them.
- Flour As Used in Baking– using the correct flour makes all the difference to your baked goods.
- Thickeners As Used in Baking and Pastry– there are a number of thickeners available. Some are stronger, some are clear.
- Understanding Gelatin– A discussion of powdered and leaf or sheet gelatin
- Vanilla– why I use pure vanilla for only a few things and what I use instead when I use vanilla extract.
- The Frustrating Facts about Measuring Flour– Correctly measuring flour is crucial to the outcome of a recipe
- The World of Cinnamon– Learn about the different types and strengths of cinnamon.
I just absolutely LOVE this article on "How to be a Better Baker." It is my dream to be the best baker possible ( even though my granddaughter will tell you that I am :) ! ) I love using the best ingredients possible and having what I made just make those I have baked for HAPPY.
Hi Dauhn, so happy you are enjoying it. I love baking because there is always something new to learn. I agree that sharing makes people happy.
Always good to read Helens wisdom. Waves to you all from Bridlington in Yorkshire, England.
And back to you Janet, my friend. Hope all is great in Yorkshire!
Helen,
The information on you site is so valuable. You answer all my baking questions and I learn so much every time I open the email. The recipes are always amazing. Thank you so much, you are a great teacher!
Marilyn
Thank you, Marilyn, for your kind comments. So glad I can help - it's what I most like doing.
this is pure gold! thank you!
Hi Sally - you're very welcome. Glad to help.