Are you a beginner at baking? Getting cold feet about never having tried your hand at the culinary arts? Fear not, cooking is not as complicated as it sounds. It is only complicated when you have no idea about what you’re doing. If you happen to be one of those people that needs help with cooking, here are some special cooking tips for you and voila! Before you know it, you’ll be busy in the kitchen, rustling up a storm!
The book is divided into 8 chapters and each of them has their own theme. You will find recipes for breads, biscuits, cookies, cakes, pies and desserts. There’s one for everybody and there are even recipes where your kids can join in which results to family bonding time.
Explore your cooking creativity. Bakers are like artists and they express their creativity on the masterpieces that they develop. You can even discover bakers that have won grand prize in many baking events. Naturally, your goal may possibly not be to win anything but just acquire skills that may impress your pals. Well, creativity is a great trait to commence with particularly when you lack some supplies.
Your shaping skills don’t have to be as good to produce a great product. As a beginner you should focus on getting a good feel for the dough as it moves through the stages of fermentation and how to handle it. Also, shaping bread for a loaf pan is much easier than shaping a free form loaf. If you make mistakes in shaping, the loaf pan will be much more forgiving.
If you are putting more than one pan in your oven at the same time to bake, make sure they are not touching. It is important not to crowd them so whatever you are baking will cook in our oven evenly.
Get the best baking education that you can take at home. These are videos, books, and even online tutorials that you can just download from your computer. But I suggest that you focus on just one training material at a time so you will not get confused and overwhelmed as well.
If you want to take your first steps in baking with whole grain products then wholemeal flour is probably the place to begin. It has a kind of familiarity to it. It is like your usual white flour, just a little grainier. You can know that the results you get with a wholegrain flour are not going to be a thousand miles away from using your regular all-purpose flour. Depending on the recipe, sometimes you will find a 50/50 mixture is best suited, while in other cases a straight switch is fine. While you experiment you’ll learn more.
Thankfully, I love to experiment with food so leaving my old ways of baking behind isn’t too painful. I could buy a bunch of cookbooks and follow someone else’s recipes, but where’s the creativity in that? I’ll post recipes on my website as I get them written down. In the meantime, here’s to baking without guilt!