I. What is Freezing? Freezing is a method of preserving food by lowering its temperature to below freezing point, typically around 0°F (-18°C). In baking, freezing is often used to extend the shelf life of baked goods, allowing them to be stored for longer periods without compromising their quality. By freezing baked goods, you can … Read more
I. What is Brush Embroidery? Brush embroidery is a decorative technique used in baking to create intricate designs on cakes, cookies, and other baked goods. It involves using a small, soft-bristled brush to gently push or pull icing or frosting to create delicate patterns that resemble embroidery stitches. This technique adds a beautiful and elegant … Read more
I. What is Brioche Braiding? Brioche braiding is a technique used in baking to create beautifully twisted and woven bread loaves. Brioche itself is a rich and buttery bread that originated in France, known for its tender crumb and slightly sweet flavor. The braiding technique adds an extra level of sophistication and visual appeal to … Read more
I. What is Parbaking? Parbaking, also known as partial baking, is a baking technique where a dough or crust is partially baked before adding the final toppings or fillings. This technique is commonly used in baking pies, quiches, tarts, and bread. Parbaking helps to ensure that the crust or dough is fully cooked and prevents … Read more
I. What is Thawing? Thawing is the process of allowing frozen ingredients to reach room temperature before using them in baking. This is essential for ingredients such as butter, eggs, and fruits that have been frozen to preserve their freshness. Thawing helps these ingredients regain their original texture and consistency, ensuring that they blend seamlessly … Read more
I. What is Baguette Molding? Baguette molding is a technique used in baking to shape dough into the iconic long, thin loaf known as a baguette. The process involves shaping the dough into a cylindrical shape and then elongating it to create the characteristic length and shape of a baguette. This technique is essential for … Read more
I. What is Sourdough Starting? Sourdough starting is the process of creating a natural leavening agent for bread baking. Unlike commercial yeast, which is a single strain of yeast, sourdough starter is a mixture of wild yeast and lactobacilli bacteria that work together to ferment and leaven bread dough. This process results in a tangy … Read more
I. What is Pain Sur Poolish? Pain Sur Poolish is a type of French bread that is known for its delicious flavor and chewy texture. The name “Pain Sur Poolish” comes from the French word “pain,” which means bread, and “poolish,” which is a type of pre-ferment used in bread baking. The poolish is a … Read more
I. What is Emulsifying? Emulsifying is a process in baking where two or more ingredients that do not naturally mix together are combined to create a stable mixture. This is typically achieved by using an emulsifier, which helps to bind the ingredients together and prevent separation. Emulsifying is essential in baking as it helps to … Read more
I. What is Quick Bread Mixing? Quick bread mixing refers to the process of combining ingredients to create a bread that does not require yeast or a long rising time. Quick breads are leavened with baking powder or baking soda, which react with acidic ingredients to produce carbon dioxide gas, causing the bread to rise. … Read more