Baking Blog

There are so many choices of flour for baking, it can be overwhelming. Here are some of the most common types of wheat baking flour.. Gluten free and other types flour will be discussed in other blogs.

Sugar is one of the most common elements in all baking. Do you know all the types and when and where type to use each type? We all know sugar sweetens cakes, cookies, pies, tarts and other foods, but it can also feed yeast to make baked goods rise.

Ever take out a recipe and the first items are room temperature eggs and butter? Same with cream cheese? If you’re prepared you might have taken them out ahead of time, but unfortunately, that’s not usually the case. Room temperature eggs always seem to mix better through batters when they are not ice cold. One rule of thumb is that if a recipe calls for room temperature butter, it helps to use room temperature eggs as well.

Gluten gives dough elasticity helping it rise and keeps it shape. After baked, it can help provide a chewy texture. Gluten is actually comprised of two proteins, gladden and glutenin. There are many reasons to use gluten free flours: some people just feel better without gluten, some have Celiac and must avoid it to stay healthy. We just like the different tastes and textures.