The baking industry requires specific equipment for their baked goods. Most of the larger bakeries cannot operate without industrial baking ovens. They need these as there is always the specific need for the different types of baking.
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.
Both products are used in different recipes. Depending upon the recipes, these two have to be used. But both have a single motto which is to add taste to the food and bring about an attractive texture. If baking soda is used alone, it will produce a bitter taste. So, it should be mixed with buttermilk. Baking powder contains acid as well as base and on the whole it has neutral taste. Baking powder is mainly used in making cakes and biscuits.
Fresh eggs are a must in baking. To tell if an egg is fresh you can place it in a cup of cold water. Fresh eggs sink to the bottom. Spin the egg on the counter. Fresh eggs will spin evenly and not so fresh or bad eggs will wobble or not spin at all. When you crack the egg open and put the contents on a plate you can see that the yolk of a fresh egg stands high above the pool of egg white. The flatter the yolk, the older the egg. Finally, insure you buy the freshest eggs by looking at the date on the egg carton. Eggs can be kept for weeks on the grocers shelf so before you check for cracks, check the date.
The main spices that you will use are cinnamon, salt, and nutmeg. These are items that you will want to stock. If you plan on baking anything with pumpkin, you can invest in those spices as you need them. The most important flavoring you will need is vanilla extract. You will use this frequently. You can purchase imitation, but for the best flavor, splurge on the higher quality vanilla if you can. You will find that an occasional baking recipe will call for a different flavoring other than vanilla. Purchase those when you need them.
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.
Combining flours is much more interesting than just using one kind. Here are my current favorite combinations: rice and buckwheat, almond and buckwheat, oat and buckwheat, almond and oat. The combinations are endless and make for much more interesting flavors than just a single type of flour.
When it is time to outfit your kitchen with bakeware and cooking tools, explore the benefits of silicone products. The tools and bakeware products have some terrific advantages over other baking materials such as metal and glass. The bakeware is durable and will not dent or stain. Cleanups are a breeze with a Silpat baking sheet as well as the bakeware made from silicone. Collect the pieces or buy a whole set at once. You will never go back to metal or glass pans again.