#baking fundamentals

[cookplatefork]

Measuring Flour Correctly: The Complete Guide for Perfect Baking

If you want consistently soft cookies, fluffy cakes, and bakery-quality results at home, mastering Measuring Flour Correctly is non-negotiable. Even a small measuring mistake can throw off texture, structure, and moisture balance. This complete guide walks you through the two most accurate measurement methods, essential culinary practices, and the science behind precision baking—so you can bake…

Measuring Flour Correctly: The Complete Guide for Perfect Baking

[christinang89]

Pie Crust Dough

3 cups flour 1 teaspoon salt 1/2 cup cold lard (or shortening) 4 tablespoons cold butter 1 egg 1 teaspoon vinegar 5 tablespoons ice cold water

Sift flour and salt together. 

Cut in lard or shortening and cold butter with a pastry cutter, or rub into the flour with your fingers, working quickly, until none of the fat is larger than a small pea. 

Beat egg, vinegar and ice cold water together, add to flour and mix gently just until dough comes together. 

Divide dough in half and turn each half out onto plastic wrap and press into 2 disks. 

Wrap each individually and refrigerate for 30 minutes. 

Roll to shape on a floured board.

Makes enough for 1 double crust pie.

Variation:

Combine 2 cups flour, 1/2 teaspoon salt and cut in 6 ounces butter. Add 1/2 cup sour cream and stir with a fork until dough comes together. Form into a flat disk, wrap and refrigerate for 30 minutes.

[christinang89]

Pizza Dough

2 teaspoons dry yeast 3/4 cup plus 2 tablespoons warm water (about 100˚F) 2 cups unbleached all-purpose flour 2 tablespoons olive oil 1/2 teaspoon salt

To make the dough, combine the yeast, 1/4 cup of water, 1/4 cup of flour in the bowl of an electric mixer.

Mix gently with a fork and let stand for at least 30 minutes, up to 1 hour.

By the time it is finished resting, small bubbles should form on the top to indicate your yeast is active.

Add the remaining 1/2 cup plus 2 tablespoons of water, remaining 1-3/4 cups flour, olive oil, and salt.

Using the paddle attachment, mix until the dough ingredients are well incorporated. 

Change to the dough hook and mix until the dough forms a ball and pulls away from the sides of the bowl without sticking, 3-5 minutes.

If the dough is still very sticky at this point, add a bit more flour, 1 tablespoon at a time, until dough is tacky but not sticky.

Transfer dough to a lightly floured work surface; knead by hand for a minute or two until dough is smooth.

Place dough in a lightly oiled bowl, turning it around to oil it on all sides.

Cover the bowl with plastic wrap and let rise in a semi-warm place until doubled in size, about 1 to 1-1/2 hours.

If not using dough right away, the covered bowl can be refrigerated overnight or, the dough can be frozen after the rise. Bring dough to room temperature before proceeding with the rest of the recipe.

[wanderlustspiritus]

I am resigning from my homework for now. I rather get 3.5 hours of sleep than none at all and then have to show up for my 8:00am-3:00pm class. Hahaha, no thank you! So cheers for me for choosing the healthiest of the two non healthy options lmao 6 recipes, 2 converted in half, 1 divided by 4- which made no sense cause the recipe being reduced so small only make enough for 3 scones tf? 1 chapter worth of vocab, more like 12 pages made up of nothing but vocab ugh My team better have their recipes ready to go tomorrow or I will chew their heads off! Don't mess with me tomorrow, I will be running on some 3 hours of sleep and lots of anxious adrenaline

[bookoe]

Baking Fundamentals

Explores the basics of baking and pastry using real-life examples, learning activities, and four founding principles. Focuses on the basic principles behind formulas—ratios, sequence, time and temperature—and how these factors impact all quality-baked products. Rich with photographs and illustrations, it provides numerous hands-on exercises and shows how mastering a few basic concepts can yield…

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