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Tips for new bakers
Posted: 17 November 2009 02:27 PM   [ Ignore ]   [ # 16 ]
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Thanks Kathleen - I missed that one!

That reading a recipe is essential. How many times have I left out a minor ingredient such as salt!
I think apart from reading twice its best to make your own quick shorthand notes of the steps
plus underline any warnings on what can go wrong such as over beating etc.

Alice Waters of Chez Panisse fame says even a well composed recipe requires active engagement: Develop a vivid mental picture of what one is going to cook complete with aromas and tastes. Then read the recipe once more taking notes of the ingredients, the techniques used, orders of events and timing.

I wish I was so well organised.

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Posted: 17 November 2009 08:56 PM   [ Ignore ]   [ # 17 ]
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Paul - 14 November 2009 03:00 AM

Does Vitamin C / lecithin make a difference ?

Rose mentions using lecithin in butter cakes on p. 456 in RHC. She recommends using it if baking the layer 3-4 days in advance, and gives guidelines for amounts to use.

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Posted: 18 November 2009 12:05 AM   [ Ignore ]   [ # 18 ]
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Bread bakers often use lecithin to improve the keeping quality of bread while vitamin C boosts the loaf volume and cuts rising time of the dough.

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