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October 2013

Just the Fats, Man

In baking, the bulk of the moisture and tenderness in your goodies doesn’t actually come from the liquid ingredients. This seems counter …

The Leavening

Sounds like a horror film. Really, leavening is just what makes your baked goods puffy/airy. Slice open a cake or loaf of …

Weird Week

It was an unexpectedly weird week. I’ll make it up to you – I promise. A few more baking posts to round …

You Should Be Baking Gougères

What’s a gougère (goo-jair)? Pictured to your left, observe one. It’s a puffy, doughy, bread-y ball of cheese, best eaten immediately from …

Angel Biscuits + Cinnamon Rolls

This is probably one of the very first things I ever learned to make/bake. It’s definitely one of two recipes that I …

Pretty Sweet – Baking Links

Hey – here’s a group of links about baking stuff. I found this great article on the chemistry of baking, and how …

Sugar “Free” Baking

Full disclosure: I broke up with (processed) sugar more than a year ago. This is the second time I have done this …

Baking Recipe Sources

Baked goods are intimidating to some because they require a bit more precision than “just cooking.” It’s easy to fudge, substitute and …

Cake Mix Hacks

Sometimes, you have to use a cake mix. You’re short on time, have a lot of cake to make, don’t have access …