Tag Archives: better baking

Baking Information to Keep You Company

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2020. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

This is a hard time for many of us.  A naturally gregarious people have been sequestered and cut off from each other.  It’s hard.  But it needn’t be depressing.

Almost everyone I know seems to be cleaning in these early days.  I’m not sure what that says about my friends but be that as it may, it’s not a bad idea.  I’m doing some of that too.  I have two pieces of furniture I have been trying to treat with Liquid Gold forever and this just might be my chance. Continue reading

How to be a Better Baker

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2020. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

How to be a Better BakerBecoming 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. Continue reading

Ten Ways to Become a Better Baker

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2020. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Strawberry Rhubarb PieBecoming a better baker is a matter of patience and repetition,  but there are practices that will help speed the process.  Here I have listed some that I hope will help you – even if it is just one thing you may need to work on to become the baker you always wanted to be.

1.  Read the recipe from  start to finish.  Make sure you have all of the ingredients without substituting.

2. The first time you make a new recipe make it exactly as it is written.  It’s fine to change raisins to dried cherries or use dark brown sugar instead of light.  However, if it calls for buttermilk, don’t substitute regular milk.

3. If you want to change the recipe, change one thing at a time.  If you change more than one you will not know which one worked, or didn’t work. Continue reading