How do I develop baking recipes?
Baking is unlike cooking in that the ratios are important to achieve good results. While you can tweak and season a recipe that’s cooked, your options are more limited with baking. To that end, Michael Ruhlman wrote a book on this very subject:Amazon.com: Ratio: The Simple Codes Behind the Craft of Everyday Cooking eBook: Michael Ruhlman: Kindle StoreOnce you’ve had a chance to experiment with these predictable ratios, you can begin to experiment.You can also subscribe to this Blog called The Pastry Department written by pastry chefs. The recipes are totally based on science as the founder of the blog Dana Cree is a pastry geek. This might give you ideas outside standard baking cookbooks.Pastry chefs (really most chefs) ditch the US weight system and do everything in metrics. There are many conversion tables to help with this. Make sure you have a good scale like this one for under $12: Amazon.com: Ozeri Pronto Digital Multifunction Kitchen and Food Scale, Elegant Black: Kitchen & DiningAnd this book is one I use all the time that takes an ingredient like ginger and gives lists of other flavors that are especially compatible with it. Which in turn will give you ideas about interesting and novel flavors for your baking creations. The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs - Kindle edition by Karen Page, Andrew Dornenburg. Cookbooks, Food & Wine Kindle eBooks @ Amazon.com.One thing you’ll notice in your recipe development is that granulated sugar, brown sugar, honey and other sweeteners make noticeable differences in the textures of the baked good. It’s not merely a difference in flavor. Same is true with dry ingredients.And a side note from someone who used to make her own sourdough bread and other delicious bakery items, could you develop a really good paleo bread? I’m not certain that it’s even possible, but I sure would enjoy having a sandwich or some toast once in a while as I can’t tolerate wheat and most gluten free recipes are based on massive amounts of starch.
Do the kids use recipes on the show Kids Baking Championship?
Some of them do, in that they know many recipes and adapt those to work within the frames of the competition. However, like many adult competitors, some of these kids just have a solid grasp of what is needed to make a good batter/dough/etc… Once you have an understanding of what basic ingredients need to go into a cake or cookie or frosting, it is easy to make your own recipes on the fly. This is especially useful in competitions which have twists and extra challenges that require chefs/bakers to think on the fly and adapt quickly.
Owning a Bakery and recipe question..?
Yes, you can use either your own recipes, box mixes, recipes found on the internet, General Mills basic cake mixes and fix them to your standards or whatever you wish to do. It is your interpretation that people will be paying for and the fact that they don't have to make this stuff! I never use a box mix according to the printed instructions on it anyway!! I always add spices, extracts, nuts, fruits and liquores!! I mix and match a lot! I put unusual things together. How about chocolate cake with onions?? with green chile?? Note: General Mills has cake mixes in 50 and 100 pound sacks! It is much less expensive to purchase these and "repair" them to your liking than to buy grocery store size mixes!! Same thing, just in larger quantities! Go visiting any and all Wholesale Supply houses in your area! You will learn a lot this way about commercial baking. I purchased GM 66 general purpose flour, for breads and pastry crusts, puff pastry and a lot of other things, I cannot remember the GM cake flour number, but it is best for making cake recipes. I purchased 50 pound barrels of shortening, whole cases of eggs, Sugars in 50 pound sacks as Jo and I didn't like picking up the 100 pound ones! It will take you about $100,000 to start your bakery and run for 6 months!! This includes equipment, supplies, insurance, and licenses. Word of mouth is the best advertising, but now with the internet you can have a page too, both blogspot and fb or something to attract people, and of course put up flyers in laundromats, church bulletin boards and neighborhood grocery stores and other places, People want the familiar!! Vanilla, Chocolate, and Strawberry! Then they want it to taste like Furrs! So yes, you can use mixes if you want and sell it as your own just as it comes from whatever size package.
What is the difference between baking powder and baking soda?
Thanks for the A2A. I’m going to give you the same response I gave to this question when someone asked me this a few weeks ago:Baking soda is just sodium bicarbonate, and it is alkaline (meaning on the pH scale, it’s the side of being a base, or a pH above 7). You’d want to use baking soda if your recipe contains a large amount of acidic ingredients (such as buttermilk, honey, vinegar, coffee, natural cocoa powder, etc.), because when you bake you want your acids and bases to be balanced. Baking soda also causes an immediate chemical reaction with acids, so your baked goods will rise very quickly.Baking powder is a little different. Even though it contains the same active ingredient as baking soda, it also has an addition of weak acids which pull it slightly toward the acidic side of the pH scale (pH below 7). So with that said, you’d use this in recipes featuring more alkaline ingredients, such as Dutch processed cocoa, certain fruits, etc. Baking powder has a more delayed chemical reaction, so if you use it your baked goods will rise more slowly but for a longer period of time (this is because most baking powder is double acting and will therefore only react with added liquid and added heat). You’ll probably find yourself using baking soda more often than baking powder, as it’s more common in recipes.Some recipes will call for both leavening agents, and if that’s the case, be sure to follow what the recipe says. This would often be because the ingredients are fairly “balanced” and not heavily acidic or basic so to speak, but in this case the primary leavening agent would be the baking powder.
How much baking powder should I add to brownies?
Half a teaspoon for every two cups of flour. Double it if you're worried that it isn't rising. Are you making up your own recipe? Find a recipe (there are plenty online) and follow it. Let someone else go through the trial and error. If your baking powder isn't fresh, it may already be dead. Baking powder is a mix of dry base (usually baking soda) and dry acid. When it gets wet, the acid and base mix, creating carbon dioxide gas that makes your batter fluffy. Put a spoonful of baking powder into a glass of water. If it doesn't bubble, replace it. What happens is that when you store baking powder, it absorbs moisture from the air and the reaction occurs in the container, so it does nothing when you add it to your recipe. Or, follow a recipe that uses baking soda. It doesn't go bad because there is nothing it can react with if it gets moist. (It can absorb odors, but it will still make your brownies fluffy). Mix the ingredient in the order instructed in the recipe so that the carbon dioxide bubbles are captured in the batter. If you throw the baking powder into the water and then add that to the flour, the carbon dioxide gas will be lost.
When cutting a baking recipe in half, do you cut the time in half too?
there are a few people offering different answers so I would like to come down firmly on the side of those saying you will need less time but not half as much time - maybe go for about 3/4 the time. Do not use the same time or it will over cook. good luck!
Laxative cake recipe?
Malitol is your answer. You can find it in sugar free candies and products. My favorite sugar-free chocolate bar is by Trader Joes and is guaranteed to get you on your feet and running if you eat enough. Then there's Ex-Lax, or Dulcocet which are both laxatives. Ok, so.....if you're serious about creating a deterrent for your roommates, you might also go the "ghost chili" route, and create a spicy chocolate bread with a spicy chocolate ganache. A little cayenne, chili powder, habanero, jalapeño something will keep them talking for a long time. I'd e looking for a new place to live, though.
What are some good substitutes for baking powder?
Yes, there are natural substitues for baking powder in your kitchen!Buttermilk:For any recipes, you will want to add a half cup of buttermilk and a quarter teaspoon of baking soda to your mixture. This will be a great and equal substitute to one teaspoon of baking powder.Plain yogurt:You can use plain yogurt in your baked goods by swapping out one teaspoon of baking powder with one quarter teaspoon of baking soda and one half cup of yogurt.Sour milk:Half cup of sour milk that you will use to substitute for one teaspoon of baking powder, plus a fourth or quarter teaspoon of baking soda.Molasses:For baking, put in about a fourth or quarter cup of molasses along with a fourth or quarter teaspoon of baking soda. That will replace one teaspoon of your baking powder.Cream of tartar:Replace one teaspoon of baking powder with one quarter or one fourth baking soda and a half teaspoon of cream of tartar.Lemon juice:For no more than one teaspoon of baking powder, substitute one quarter or one fourth teaspoon lemon juice plus a half teaspoon of baking soda.Vinegar:Use one quarter or fourth teaspoon of baking soda mixed with one half teaspoon of white vinegar to replace one teaspoon of baking powder.source: 7 Baking Powder Substitute You Must Have in Your Kitchen