Baking Basics and Options
By Joy Wielland
()
About this ebook
Have you ever been confronted by a baking recipe and wondered which product to buy, or needed to cook for people with allergies to gluten, wheat, eggs or have diabetes? Perhaps you wanted to bake something to please a guest from another culture or simply wanted to try a recipe from another country. This book answers any questions about regular ingredients used in baking, helps you understand unfamiliar ones and choose the right option if necessary. It also explains various uses for the listed items, so you might find some can do double duty, saving you having to buy a new ingredient, or showing you ways to use the remainder of one you have already bought.Never again be confused about which ingredient to buy, or even if you need to buy one.
Joy Wielland
Joy WiellandBorn into a family that loved traveling and tasting different cuisines, Joy Wielland grew up with an appreciation of food. Years in Italy doing graduate work gave her the chance to explore the different regional dishes of that country as well as those of other countries in Europe, and transformed a pleasant pastime into a lifelong hobby by inspiring her to cook. The hobby became a business in 1999, when frustrated by an “empty nest” she trained, joined the United States Personal Chef Association and opened Suddenly Supper Personal Chef Service. Joy admires people, especially parents, who are focused on careers, while trying to maintain a traditional home environment.She wrote her menu cookbook Dinners With Joy hoping to help them by making all aspects of the evening meal preparation stress free. Her blog Kitchen $centse at dinnerwithjoy.com also addresses the problem of coping with rising food prices, its motto is ”Creating Wonderful Scents, While Saving Cents by Using Sense.” She advocates controlling food costs through organized planning and informed shopping and has written a book on this subject as well as others on different aspects of food preparation.
Read more from Joy Wielland
Making A Cake For Molly Rating: 0 out of 5 stars0 ratingsCan I Help? Rating: 0 out of 5 stars0 ratingsHow To Control Food Bills: The Diet for the Dollar Food Plan Rating: 0 out of 5 stars0 ratingsSome Saint Patrick’s Day Recipes Rating: 0 out of 5 stars0 ratingsSpring Roasts for Easter and Passover With Seasonal Sides and Desserts Rating: 0 out of 5 stars0 ratings
Related to Baking Basics and Options
Related ebooks
Low Carb High Fat Cakes and Desserts: Gluten-Free and Sugar-Free Pies, Pastries, and More Rating: 0 out of 5 stars0 ratingsPie Love Rating: 4 out of 5 stars4/5Baking Basics and Beyond: Learn These Simple Techniques and Bake Like a Pro Rating: 4 out of 5 stars4/5Banana breads, loaf cakes & other quick bakes Rating: 0 out of 5 stars0 ratingsGourmet Pastry Making And Pastry Recipes Rating: 3 out of 5 stars3/5Chocolate and Cocoa Recipes and Home Made Candy Recipes Rating: 0 out of 5 stars0 ratingsGingerbread: Timeless Recipes for Cakes, Cookies, Desserts, Ice Cream, and Candy Rating: 0 out of 5 stars0 ratingsSimple and Yummy: 14 Chocolate Recipes Rating: 0 out of 5 stars0 ratingsBaking And Cooking With Pecans Rating: 5 out of 5 stars5/5The Absolutely Most Delicious Cupcake Recipes Cookbook Rating: 0 out of 5 stars0 ratingsBirthday Cakes: 50 Traditional and Themed Cakes for Fun and Festive Birthdays Rating: 0 out of 5 stars0 ratingsThe Daily Cookie: 365 Tempting Treats for the Sweetest Year of Your Life Rating: 3 out of 5 stars3/5Dessert Recipes: For the Love of Sweets! Diabetic Approved Recipes Included! Rating: 5 out of 5 stars5/5102 Cupcake Recipes: 1, #1 Rating: 0 out of 5 stars0 ratingsBake Your Own: Cakes and Cookies Rating: 0 out of 5 stars0 ratingsDelicious Candy Recipes Rating: 0 out of 5 stars0 ratingsChocolate and Cocoa Recipes and Home Made Candy Recipes Rating: 0 out of 5 stars0 ratingsGwenda’S Home Baking: Country Style: Aussie Baking at Its Best Rating: 0 out of 5 stars0 ratingsFour Seasons in My Kitchen: Cakes and Desserts Rating: 0 out of 5 stars0 ratingsBaking with Candy Rating: 0 out of 5 stars0 ratingsLearning How to Bake: Baking Tips, Techniques, and Hints Rating: 0 out of 5 stars0 ratingsThe ABC’s of Desserts Rating: 0 out of 5 stars0 ratingsChocolate Candies you Can Make Rating: 0 out of 5 stars0 ratingsSweet Tarts for my Sweethearts: Stories & Recipes from a Culinary Career Rating: 0 out of 5 stars0 ratingsPie Recipes Rating: 0 out of 5 stars0 ratingsThe A-Z of Boiled Sweets Rating: 0 out of 5 stars0 ratingsAmish Recipes; Milk Chocolate-Covered White Chocolate Truffles Rating: 0 out of 5 stars0 ratingsCupcake Magic: 50 Heavenly Frosting and Cupcake Recipes for Any Occasion: Healthy & Easy Desserts Rating: 0 out of 5 stars0 ratingsOh Sweet Day! A Celebration Cookbook of Edible Gifts, Party Treats, and Festive Desserts Rating: 0 out of 5 stars0 ratings
Baking For You
Home Baked: More Than 150 Recipes for Sweet and Savory Goodies Rating: 5 out of 5 stars5/5Flour: A Baker's Collection of Spectacular Recipes Rating: 5 out of 5 stars5/5The Cake Bible Rating: 4 out of 5 stars4/5100 Cookies: The Baking Book for Every Kitchen, with Classic Cookies, Novel Treats, Brownies, Bars, and More Rating: 5 out of 5 stars5/5Weeknight Baking: Recipes to Fit Your Schedule Rating: 4 out of 5 stars4/5The Complete Magnolia Bakery Cookbook: Recipes from the World-Famous Bakery and Allysa To Rating: 4 out of 5 stars4/5The Bread Bible: 300 Favorite Recipes Rating: 0 out of 5 stars0 ratingsAir Fryer Cookbook for beginners: Extremely Easy Recipes to Fry, Grill, Roast and Bake, with Your Air Fryer Rating: 5 out of 5 stars5/5Barbie Bakes!: 50+ Fantastic Recipes from Barbie & Her Friends Rating: 5 out of 5 stars5/5Bread Science: The Chemistry and Craft of Making Bread Rating: 5 out of 5 stars5/5The Big Book of Bread Rating: 5 out of 5 stars5/5The Ultimate Baking for One Cookbook: 175 Super Easy Recipes Made Just for You Rating: 5 out of 5 stars5/5Favorite Cookies: More Than 40 Recipes for Iconic Treats Rating: 4 out of 5 stars4/5Sweet Bean Paste: The International Bestseller Rating: 4 out of 5 stars4/5Grandbaby Cakes: Modern Recipes, Vintage Charm, Soulful Memories Rating: 5 out of 5 stars5/5Baking Favorites: 100 Sweet and Savory Recipes from Our Test Kitchen Rating: 4 out of 5 stars4/5Hungry Girl Simply 6: All-Natural Recipes with 6 Ingredients or Less Rating: 5 out of 5 stars5/5Mooncakes and Milk Bread: Sweet and Savory Recipes Inspired by Chinese Bakeries Rating: 5 out of 5 stars5/5Tartine: Revised Edition: A Classic Revisited Rating: 5 out of 5 stars5/5Tartine Bread Rating: 4 out of 5 stars4/5Muffins and Biscuits: 50 Recipes to Start Your Day with a Smile Rating: 3 out of 5 stars3/5The Doughnut Cookbook: Delicious Recipes for Baked & Fried Doughnuts Rating: 0 out of 5 stars0 ratingsBaking for the Holidays: 50+ Treats for a Festive Season Rating: 5 out of 5 stars5/5Betty Crocker Halloween Cookbook Rating: 0 out of 5 stars0 ratingsThe New Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking Rating: 5 out of 5 stars5/5Paul Hollywood's Bread Rating: 4 out of 5 stars4/5Sheet Pan: Delicious Recipes for Hands-Off Meals Rating: 4 out of 5 stars4/5Ratio: The Simple Codes Behind the Craft of Everyday Cooking Rating: 4 out of 5 stars4/5No Need to Knead: Handmade Artisan Breads in 90 Minutes Rating: 5 out of 5 stars5/5
Reviews for Baking Basics and Options
0 ratings0 reviews
Book preview
Baking Basics and Options - Joy Wielland
BAKING BASICS and OPTIONS
By JOY WIELLAND
www.dinnerwithjoy.com
CHAPTER I. FLOUR
A friend’s comment started me thinking. She remarked that she loved, as she termed them mechanical tips
that make cooking easier, but would really like to learn more about her options among the ingredients she had to buy when preparing baked goods for holidays. There are so many kinds of flour available now and types of sugar, and shortenings that she didn’t know if she had to buy everything stipulated in each recipe, or if some could do double duty and save a bit of money. This was true of other basic items required as well. It triggered a memory of one Christmas when I baked duplicates
of nearly everything for one tiny relative with so severe an egg allergy that she couldn’t even eat commercial pasta. I realized that the question went beyond economics and could address dietetic cooking as well. So I decided to do what I could to help.
Nothing is more basic than flour. By definition, flour
is the ground meal of any of several grains, most commonly wheat. Whole Wheat flour contains the seed, germ and endosperm of the wheat berry. It has fewer calories and carbohydrates and more protein and fiber then white flour. White all-purpose flour, bleached or unbleached contains only the endosperm. (See my posting on Organics
) There are several types of wheat flour, but they all contain gluten forming proteins, which, when mixed with water, join to form elastic sheets. The more of the wheat berry in the flour, the higher the protein content or Gluten
factor, which makes better artesian breads and pasta. The lower protein and more refined or bleached
flour results in flakier pastries and lighter, more tender cakes. Simply put, gluten acts as a glue binding the dough together. This is why breads are more dense than pie crusts. It’s also why chefs save some pasta water to add body to the sauce. They use the gluten that leeches out of the pasta dough during boiling to bind the sauce and thicken it.
There are wheat flours specifically processed for making different items. Whole wheat flour comes only in bread and pastry verities. Because of the higher gluten content of these flours, it’s vital not to over-mix the batter or it