The Baking Answer Book: Solutions to Every Problem You'll Ever Face; Answers to Every Question You'll Ever Ask

The Baking Answer Book: Solutions to Every Problem You'll Ever Face; Answers to Every Question You'll Ever Ask

Lauren Chattman

Language: English

Pages: 378

ISBN: 1603424393

Format: PDF / Kindle (mobi) / ePub


Master flaky pie crusts, watch your biscuits rise to new heights, and present golden-brown cookies every time. Filled with hundreds of insights and techniques, The Baking Answer Book has you covered. Pastry chef Lauren Chattman provides answers to all of your baking questions and creative ways out of every sticky mess you might find yourself in. Her tips, tricks, and secrets will take your baking to the next level.

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The Baker's Four Seasons: Baking by the Season, Harvest, and Occasion

 

 

 

 

 

 

 

 

 

 

 

would advise you to turn on your oven before beginning to assemble your ingredients, as most recipes direct, resting assured that in the 15 to 20 minutes minimum that it would take you to prepare your batter or dough, your oven would be preheated. But now that many of us have a growing desire to save energy, I’ve started to think of preheating in terms not only of getting ready to bake, but also in terms of using the least amount of energy necessary for a successful outcome. Some environmental

frosted. Roulade. A roulade is a sponge cake baked in a jelly-roll pan and rolled up into a cylinder while still warm. When the cake is cooled, it is unrolled and filled with mousse, ganache, buttercream, Bavarian cream, or another filling, and re-rolled. Génoise. A slightly richer and more tender foam cake than sponge, génoise is made by whipping whole rather than separated eggs with sugar. Very often some melted butter is added to the batter for richness. Génoise is usually baked in a round

crumbs. How many graham crackers or wafer cookies make a cup of crumbs? A Packaged graham cracker and chocolate cookie crumbs are now sold in the baking aisle of many supermarkets, which is probably why some recipes give quantities in cups rather than in crackers or cookies. But it is always better to take a few extra minutes to crush cookies into crumbs. Whole cookies stay fresh longer than packaged crumbs, so chances are that a crust made with crumbs from whole cookies will taste fresher than

very mild and sweet to highly acidic, depending on how acidic the starter was, how much starter is added, proportionately, to the dough, and how long the dough is allowed to ferment. In this country, bread advertised as sourdough often does taste sour, but this is because bakers purposely ferment their breads to meet customers’ expectations about flavor. Q If sourdough is a natural starter cultivated in your own kitchen, then what is the sourdough starter sold at baking supply shops? How is it

in a 350°F (180°C) oven for 30 minutes before preheating it to 500°F (260°C). Bannetons. These willow baskets lined with canvas are traditional implements for helping dough rounds maintain their shape. But a shallow bowl lined with a floured kitchen towel will do just as well. Bench scraper. This rectangular steel blade with a wooden or plastic handle is great for dividing dough as well as for scraping sticky dough off of a work surface. Clear, straight-sided rising container. You can let your

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