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FAQ

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April 27, 2013

I am starting a page for the most frequently asked recipe/baking questions. I found them here, and I totally agree. If I will get asked some new ones, I will write the answers on this column.I tried a recipe and it didn’t turn out right. What went wrong? The first thing…


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High altitude baking

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April 21, 2013

The following is a summary of potential problems and solutions for baked goods at high altitude:

Quick Breads, Muffins, Biscuits or Scones:

If biscuit or scone dough is dry and hard to knead, add an extra tablespoon or two of liquid.
If quick breads or muffins collapse and the texture is dense,…


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Substitutions

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April 21, 2013

While I always advocate using the exact ingredients that are called for in a recipe, you may find these substitutions helpful if you are in a pinch…

½ cup unsalted butter = ½ cup salted butter + reduce salt in recipe by ¼ teaspoon

1 cup buttermilk…

Elena Sandor
London

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