A Few Notes On Baking

I am a baker. I love baking. Often I bake things and give them away since I can't eat a whole whatever-it-is. Here are a few things I've learned. I'll add to them as I think of more tips!

  • organic sugar is much more flavorful than refined sugar. It has more caramel notes, I think, and I find the resulting product is sweet but a more flavorful sweet.
  • unbleached flour is not only healthier for you, but it actually has more flavor to it. It will make your product more assertive and complex. King Arthur flours are all great and I only use their stuff these days.
  • I season with kosher salt but bake with table salt. Kosher salt is too large to blend properly into baked goods - you'll end up with pockets of salt and places without it. Keep your dish of kosher next to the stove but have a canister of Morton's for your baked goods!
  • high quality pans make a BIG difference. The heavier the pan, the better - it will heat more evenly and conduct the heat better. But don't be fooled by the "doubled" baking pan. Your goods will get too done before they brown on the bottom. Reject them and go for half-sheet quality baking pans.
  • you need to own springform pans in 9- and 10-inch sizes; recipes divide evenly between these sizes unlike pie recipes. Adjusting cooking time for the wrong size is tricky, so go for both!




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