I think everyone who has ever baked something has a crisis story to tell: the pie crust that was so tough it couldn’t be sliced, or the birthday cake that caved in at the same time as the candles were getting lit. Baking is part science and half art, full of opportunities for mistakes and miracles. One way to increase your general baking skill is to take baking classes online.
Modern day baking is centered on convenience and hence you find most recipes containing all-purpose flour and so on. Like every all-rounder however, all-purpose flour is okay at a range of things, but isn’t great at anything. For instance, a delicate pastry requires a flour which is lower in gluten than your typical all-purpose flour. It’s flexible and convenience which make it popular, but it isn’t going to produce the kind of cake to die for. That’s the reason using whole grain flours is much more than just a healthy option, it can also transform the quality of your finished product.
The silicone baking mat has really made an impact on the way that baked goods are prepared in today’s kitchens. A Silpat is the top of the line baking mat that must be included in every well appointed kitchen.
You will learn how to perform each step from a professional. There are specifics when it comes to making the dough, storing it, rolling the dough, cutting, baking, glazing and finishing your cake with the perfect decorative elements. Some courses have a few additional skills added to the curriculum. Go carefully over the items included in the course to make sure it is the right one for you.
Put out a fire. Kitchen fires are the most common fires in the house. Baking soda deprives a fire of oxygen. It is a great idea to have a tub of it handy in your kitchen, the place for greatest fire hazard. In case of fire, throw handfuls of it at the base of the fire to extinguish it. Take precautions and call the professionals so that they can make sure the fire is properly extinguished.
If you’re a beginning baker then I’m sure most bread recipes you’ve been exposed to have been in volume measurements i.e. 2 cups flour, 1 cup water etc. There is a problem with measuring ingredients in this manner however: the amount of an ingredient in one cup is almost never the same from cup to cup! In bread baking, especially when starting out, exactness is extremely important. Bread baking is hard enough to do consistently when all your ingredients are accurately measured. With volume measurements you could be executing what is essentially a totally different recipe every time you make it! Why put yourself in a hole before you even get started?
Imagine you have a recipe that says “Let the dough rise for one hour”. Well it could take an hour or it could take three hours! We don’t know unless we know our dough is at the temperature the recipe calls for.
If it gets bigger, you need also to consider hiring additional help. You need to practice knowing your limits and build a business in such a way that it will work for you, your family, and the customer demand.