Making homemade bread is way easier than it’s made out to be.
Really. With just a few ingredients, very little hands-on time, and such a forgiving subject, making bread is technically easier than whipping up a batch of cookies. I’m here to tell you that no matter what bread recipe you want to use, you can play around with it and tailor it to get exactly the results you want.
And if you’ve never made bread before, hopefully this will assuage your fears.
Let’s dig in. (more…)
Hey guys, Leili here!
This week we’re trying something new. I’d like to say it’s because we’re brave and imaginative, but really it’s because I tested a recipe I was really excited to share with you guys, but it failed. Miserably. So instead of posting that recipe, today I’m sharing some of the tips I’ve found most useful as a baker.
I’ve been baking on my own for almost a decade, and I’ve messed up enough to have learned a few things along the way. Then I started working at a bakery and learned a few more things, and now I know at least 7 things! So here they are, for all you crazy baking-fiends out there that are just like me.
1. Mise en Place
Meaning “to set everything in place”, this is the golden rule for both baking and cooking. Any time you’re working in the kitchen, it’s always best to have all your ingredients prepped and measured out so that not only do you know that you have everything you’ll need, but so that the actual act of cooking or baking will be as easy as it looks on your favorite cooking show. It’s not only about the ingredients though – a big part of mise en place is reading over the recipe so you know what to expect in terms of time, space, and equipment. Basically, prepare yo’self. It’s what makes daunting baking tasks manageable, and it’s a rule to live by.