Tag Archives: baking lessons

Mastering Gluten in Whole Wheat Baking

whole wheat dough resting on a countertop

Navigating the world of whole wheat can be rewarding yet tricky, especially when it comes to gluten. You want the whole grains, but not a dense loaf. Mastering gluten in whole wheat baking not only enhances the texture and rise of your bread but also taps into the wholesome goodness of whole grains. This post dives deep into the unique challenges and solutions for optimizing gluten formation in whole wheat flour, ensuring your loaves are as light and fluffy as they are nutritious.

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February Pie Camp: Bad Cherry Pie

The whole point of this year-long exercise is to improve and get better at making pies so failure is to be expected, even encouraged. A brief guide to improvement: lots of research, lots of attempts with a focus on refining and trying different things, and lots of repetition once you find a good method.

So the process has multiple failures baked in. It does not however make the sting of belly-flopping on your face feel any better. Continue Reading

Everything You Need to Know About Pie Thickeners

Everything You Needed to Know about Pie Thickeners

Is there anything worse than cutting that first slice of pie and then watching the filling slowly slide out from under its cozy crust?

Like the chewy versus crispy cookie debate, the perfect slice of pie is also up for debate. For me, I like a pie, especially a classic fruit pie, to be slice-able and for the filling to hold its shape. Just is fine but not so much that it resembles soup. I want pie. I want a firm filling.

But how do we get that perfect slice? What’s the difference between each type of pie thickener? What about pectic? How do we choose the right thickener and the right amount for each pie?

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How to Substitute Whole Wheat Flour in Cookie Recipes

Who doesn’t want a little more whole grains in their diet? Whole grains are high in nutrients and fiber, can help reduce the risk of heart disease, support better digestion, and reduce inflammation. I’ve talked about adding whole grains to pizza dough, but what about baked goods such as cookies? Adding more whole grains into your baking is a simple and easy but there are a couple things to watch out for when you bake with whole grains. Continue Reading