This week in baking class we covered quick breads. These baked goods use chemical leavening rather than yeast. Through the use of baking soda and or baking powder the baked item raises. Baking Soda is pure sodium bicarbonate. When it interacts with moisture and the acid in the batter it produces bubbles of carbon dioxide […]
This is the first week of cookies in my baking class (the next will be March 25). We made 4 types of cookies (Drop/Scoop, Rolled/Cut Out, Twice Baked and Piped). We learned about 7 types of cookies: Drop/Scoop Cookies Examples: Chocolate Chip, Oatmeal, Peanut Butter Scoop is used to ensure consistent size, baking time, texture […]
I recently began a class at the local Community College. Even if your not interested in Baking you really should check out the offerings of the College system. Many of the classes are free or have a nominal fee. Professional Bakeshop Skills Class covers information from baking theory and techniques to hands-on production techniques. Prepare […]