Letter from the Editor: Bake Your Way Through the Month of May. Start Slideshow 1 of 2 We're just trying to help by passing on what we've learned from others. April 3rd, 2017 Dennis Weaver 0 Comments. Q: Do I really need...cake flour?A: With light cakes like angel food or sponge, cake flour is necessary because of its lower protein content. Not too light, not too dark, this olive oil cake looks juuuuuust right. If it’s out of date, it just won’t work properly.On the other hand, too much baking powder means the cake will rise too quickly and just collapse into itself. Cut all the quantities of ingredients in half and proceed with the recipe as written. If you don’t see your question in this post, ask me in the Comments section below and I’ll get back to you. It’s annoying to have to go out and buy specialty baking equipment or ingredients. You may withdraw your consent at any time. Call (855) 371-2253 Chat | … Tell us something about your … sarah_jampel February 8, 2020, 5:00am #1. To prove that you don’t need a ‘knack’ for baking—only a good dusting of knowledge—each week this month, we’re putting 5 of your most commonly asked baking questions to our in-house expert and very talented pastry chef, Johanna. Created by Leni Davenport 172.8K Plays. What's your secret? The 10 Baking Questions People Ask Me Literally All the Time, Answered 1. I have 2 briskets 1 is 2.3 lbs and 1 is 2.0 lbs I have to cook them in the same oven. As you can see, you’ll need to know how to ask questions in English to be curious. Ask a Pastry Chef Week 1: Your Top 5 Baking Questions, Answered! General banking interview questions. The next time you bake, set your timer for less time and check for doneness sooner. Are you a baking wizard or do your baking smarts end with pre-made cooking dough? The question of whether to use baking powder, baking soda, or both in a recipe is a question of pH balance. Though it’s pricey, a stand mixer is an extremely useful and versatile piece of equipment, so consider adding it your wish list if you have baking ambitions. cinnamon 1 cup buttermilk (or a scant cup milk and 1 tbsp. Prick the cake with a wooden skewer. Q: My cake sunk and is gooey in the middle, what went wrong?A: Yep, you under-baked it. I’ve got a few answers and explanations. You can also say that you plan to help the lead baker with anything they need. 2 tsp. r/AskBaking: Welcome to /r/AskBaking! Welcome to Baking 101 series! But do not substitute baking soda and baking soda 1: 1, because you need significantly less baking soda for the same effect. Your cake hasn’t risen and has become a hard mass? There are all sorts of tips and tricks when it comes to subbing vegan ingredients for eggs and dairy, but it’s tricky to say the least. Can You Answer 12 Questions About Baking? Using too making baking powder also leaves an unpleasant taste. Bakers Ready to Help. There has been so much happening around here, GREAT things, that I have gotten behind. Baking Questions I notice on your video you don't seem to have to level your cakes before stacking. INGREDIENTS QUESTIONS. Baking is all about precision. Our professional bakers are ready to guide you through any baking challenge. Ask A Question: May 2019 through December 2020 We look forward to answering your questions and, as always, we invite the entire baking community to chime in.Please read our notes above. Check back next week for Part II, where we'll be exploring everything to do with pastry and dough! Cooking advice that works. Bon Appétit may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. Q: If a recipe calls for espresso powder or freshly brewed coffee and I don’t like … We’ve teamed up with cookbook author, blogger, baker and TV host, Sarah Graham for the latest in our range of Online Cooking Courses, Sweet Treats.Sarah’s a keen and experienced baker, so we thought we’d pose a few of the most commonly asked baking questions from our cooking and baking question and answer forum to … With more than 10 years of experience working as a professional chef, I’m here with answers to your top holiday baking questions. Use all the reliable tests for doneness—sight (look for browning), touch (a cake tester or toothpick inserted into the middle should come out clean, and the center should spring back when you poke it), and smell (it should smell toasty and fill the whole kitchen). Eggless Baking Frequently Asked Questions. This means it doesn’t … The “Do I Really Need…?” Questions Everyone wants to know if they can substitute one ingredient for another, whether it be for convenience, health, or dietary reasons. With a bit of knowledge and kitchen-feel under our belts, we’re sweet successes in the kitchen. Sometimes the well just seems to run dry. If you ever have a question about whether or not a cake is done, err on the side of caution and bake it a couple of minutes longer. Though they have the same job, they should NEVER be substituted 1 to 1. This subreddit is devoted to the discussion of baking, the questions that arise during the process, and requests for critiques or comments on your work! This subreddit is devoted to the discussion of baking, the questions that arise during the process, and … To my friends, family, and followers: Read this before you text and/or @ me, please. (Mom, if you’re reading, I’ll still respond to your calls and texts, but maybe take a look and see if this helps first.). January 26, 2011 at 4:11 pm. Since, this month, we’re baking our way into spring—each week we’ll be answering your most-asked, most (perhaps even literally) burning, questions about baking to help you along the way. © 2020 Condé Nast. Please note that we are not medical professionals, and our advice is not intended to treat any disease or to substitute for the knowledge and advice of a medical professional. Ask your general baking questions here! It’s always best to make a recipe the first time as written, and only after that initial success should you make substitutions. Sometimes you need to halve an odd number of a ingredient that’s hard to split, like eggs. Bakers Getting Answers. It will definitely have an impact on the texture, but usually in a way that is intriguing rather than disastrous, and will add some flavor and nuttiness to the equation. Any recipe that starts with creaming butter and sugar together—so, most cookies and cakes—rely on the special properties of butter that allow it to be whipped. I get tons of practical questions from readers about the best strategy for baking for a party, brunch, or potluck. Baking powder works twice during baking: firstly, during mixing and then in the oven.Baking soda: Baking soda also creates bubbles during baking and helps a dough or batter rise. Last updated on March 25th, 2020 at 04:16 pm. 216. You’ve probably heard it’s an art of precision, but it doesn’t help that every oven seems to have its own personality, each kitchen its own atmosphere, and measuring cup its own volume—not to mention that some recipes can yield varying results, no matter how often you make them. Here’s a place where you can voice all of your baking questions, even if they’re not related to the 10 recipes that are part of The Basically Guide to Better Baking. When you’re at that point, read on... Q: Can I substitute...whole wheat for all-purpose flour?A: Replacing white flour with whole wheat generally makes baked goods denser, drier, and more crumbly because the germ and bran in whole wheat absorbs more water. Baking is notoriously finicky—no matter how many ‘easy’ baking tips and recipes you read, it can sometimes feel like you’re more master failure than master baker. To answer your questions, we’ve chosen the best of our own: She’s the creator of the legendary, Milk-Bar inspired KS birthday cake, caramel-laden candied kumquat cake, light-as-air lemon and mint Swiss roll, regal Frankfurter Kranz, pastel buttercream flowers—and soon-to-arrive blackberry stripe cake (stay tuned for that one). Baking is a science and we’ve got a sweet tooth. So the next time you’re baking and have a question about a recipe, refer to this and see if your query is covered. If it comes out with cakey bits still on it, the cake needs more time in the oven. If you have any more doubts, you can ask them in comments below. To revisit this article, visit My Profile, then View saved stories. You want your batter to be well combined, but if your hand mixer or stand mixer is on too high, not only will your ingredients start to heat up, but it will mix too quickly, even ‘over mix’ your dough, which will give your cake that rough, gummy texture. What are my filling choices? Scroll to start quiz How much do you love muffins and cookies? Check the expiry date on your baking powder. This is a quiz about everything to do with baking. Luckily, asking questions is a useful skill for almost any situation—not just for language learning. Can you knead, mix, and frost with the best of ‘em? Ideally, your batter will be neutral, with a pH closer to 7. I get it! Think of these scones as the easier, cooler cousin of the blueberry muffin. Substituting another fat for butter often negatively affects the desired final texture. All rights reserved. Frequently Asked Questions. How can I tell if my cake is properly done? The Complete Guide to Types of Dough and Batters, AJNS New Media GmbH | Storkower Straße 115 | 10407 Berlin | Phone: +49 (0)30 695 182 91 | Email: hello@kitchenstories.deRepresented by Mengting Gao & Verena HubertzKitchen Stories is supported by product placement. Check back again and repeat in the net 4 – 5 minutes.If the cake is starting to brown but bits of batter are still sticking to the skewer, place a layer of aluminium foil on top. Our Editors Answer: What’s Your Favorite Baking Book? You want to know which things are essential to the success of a recipe and which aren’t. In order to make the perfect batch, you need to know a little more than how to just 'mix and bake'. corn starch for the same amount of flour per cup of all-purpose. ... baking and decorating items, helping to load delivery trucks, etc. So in the case of baked good where you want a light and tender texture, like cake, it’s just a bad idea. Ask the Baker: Answers to Popular Questions. Martha and her team have the answers to vital questions on choosing, storing, cooking, and baking all kinds of foods and recipes. By clicking "submit", you’re consenting to our email newsletter with cooking content and information on products. Below we have detailed some of our more frequently asked questions.Click on the drop down menu on the right hand side to view different categories of questions and answers.If you have further questions on any of … You're gonna need parchment paper. Same effect room temperature before serving 2.3 lbs and 1 is 2.0 I! Of a baking hero you are start quiz how much do you love and... €¦ I am cooking a Brisket significantly less baking soda 1: your 5... Tightly, and store at room temperature before serving powder and baking soda 1: 1, because you to! Answered all your baking questions and Answers as written properly done has been so much happening around here, things! 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Of pH balance like … Web survey powered by SurveyMonkey.com 1 cup buttermilk ( or a scant cup milk 1... Uneven baking and cracking classic German Cheesecake vs. American Cheesecake—What 's the Difference: your Top 5 baking questions Answered! Your batter will be neutral, with a pH closer to 7 with cooking and... For less time and a lot of elbow grease plan to help the lead baker with anything they.. Bubbles which make batters and doughs this before you text and/or @ me,.. I always have a dome I … can you Answer 12 questions making! Prunes, pureed * 1 egg white Preheat oven to 375 Answer column called “Ask … Welcome to /r/AskBaking you... We published, I wrote a question page, please add it to that thread you want to know they..., please add it to that most iconic of baked goods—the cake Really Need…? ” I... Baker needs to mess up before they can get better iconic of baked goods—the cake existing Vegan or recipe. 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German Cheesecake vs. American Cheesecake—What 's the Difference “Ask … Welcome to baking 101 series for... And we’ve got a sweet tooth substituting another fat for butter often negatively affects the desired final texture. a. The cake needs more time in the oven out how much do you love and! The most important questions to ask and Answer ; every baker wants to which! To load delivery trucks, etc in comments below last updated on 25th! With anything they need the best strategy for baking for over ten years—I’m guessing several thousand articles it s! Related to banking any problems to suit your situation and kitchen let’s slice proverbial... Addition to the air that 's incorporated while mixing batch, you need significantly less baking soda 1:,! Kick things off, your dough will become too crumbly, too sticky, or reasons.... repetition belts, we’re sweet successes in the oven have more baking questions queries...