Baking: the Basics
Baking has been around for centuries-in fact the first evidence of baking occurred when humans took wild grass grains, soaked them in water, and mixed everything together. It was then mashed into a broth-like paste (it doesn't sound very appetising, I know). In order to cook the paste, it was poured on to a flat hot rock, which resulted in it becoming a bread-like substance. And due to programmes like the Great British Bake Off, Cake Boss and The Hairy Bikers, it's no surprise that baking is becoming more and more popular across the globe.
But where do you start?
Let me take you on a whirlwind tour of baking basics!
But where do you start?
Let me take you on a whirlwind tour of baking basics!
1.Ingredients!
This one is pretty simple; no ingredients=no baking! There are some pretty cheap, key ingredients out there that any aspiring baker should keep stocked up on.
Flour is the most important ingredient for me, as it will provide a base structure for many baked goods, and also contribute to the texture of the final dish.
Next? Sugar, for all things sweet-and even some savoury! Sugar contributes texture and flavour to the dish you're making-it can add creaminess to frostings, the crunch to biscuits and creates moisture in cake sponges. Just like with flour, there are many different varieties of sugar out there, caster, granular, light and dark brown etc. It all just depends on the recipe you're following, but I would say caster sugar is the most important type to keep your shelves stocked with! It can be used in pretty much every recipe!
Thirdly...eggs. Eggs provide structure in baked goods. They are often considered as rising agents, just like yeast or baking powder, and they also assist in binding ingredients together and providing a structure for baked goods as they rise. Eggs also add a golden colour to bakes.
Finally-butter. Butter is a fat which adds flavour and texture to your bakes, and helps to keep foods fresher for longer. Recipes can call for melted, softened, room temperature and cold butter-it all just depends on the end product you're aiming for.
2.The right recipe.
If you're just starting out as a baker, then aim for something in you're comfort zone. I often find that a lot of Be-Ro baking recipes are pretty simple to follow, the same can go for Mary Berry. My first recipe book was Be-Ro, and to this day it is still my baking bible! Then once you get your head and hands around the basic recipes, you can soon move onto more testing bakes! It's all about the foundations you build!
3. Tins and Trays.
So tins and trays are an essential in baking (obviously), as well as baking parchment to line.
You don't necessarily need to guy out and buy a hundred cake tins straight away, but one or two trays and tins will help you just to get a bit of practice and then you can look for bigger or smaller ones further down your baking adventures!
To get an idea of what size tins will be best for what you're trying to bake, check out this website here: http://www.joyofbaking.com/PanSizes.html
4. Ready Set Cook
Finally, check your oven temperatures! One of the main mistakes in baking is not setting the oven temperature at the right setting, or leaving it in the oven too long-or even worse; taking it out raw! (I've often left things in the oven for too long, forgetting! It's so sad throwing away what would have been a yummy cake!). If you tend to be forgetful about these things, or would just rather be safe than sorry, invest in a timer! Problem solved!
What's most important is to read your recipe at least twice if it's a new recipe you haven't seen before, and even if you know it off by heart, just give it the once over before you start; it could save a lot of problems!
For more tips and hints, check out these sites!
for Eric Lanlard's baking tips and more
http://www.bbcgoodfood.com/conversion-guides
Happy baking!
Charley.
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