If you’ve ever baked anything, chances are that you’ve used the muffin method at least once in your life. The muffin method is used in more than 50% of baked goods recipes. As the name implies, it’s great for making muffins but it’s also used for any dense treats like quick breads and pancakes which use a lot of liquid and not much fat.
If my text messages or website traffic are any indication, people are rediscovering, or at least trying, the joys (and some frustrations!) of baking homemade bread and pizza during the quarantine. Nothing could make me happier. I’m filling up my freezer with lots of anxiety baking. It might not help my waistline but it is helping my mental health during these strange times.
Essential for baking, sugar goes way beyond just making things sweet. In combination with other recipe ingredients it performs many other essential functions in producing great tasting cookies, cakes, and other baked goods.
In its most basic form, sugar, refined from sugar beets and sugar cane, is almost 100% sucrose, a combination of two simple sugars: fructose and glucose.
I prefer baking to cooking because the details matter. I like sweating the details and knowing that if I follow the recipe I should get a predictable result. I’ve read a lot of cookbooks, baking books, magazines and articles about baking all sorts of things. These are the 5 simple tips I’ve come to believe will make you a better baker.