Baking Basics

Baking is the method of cooking food using dry heat, typically in an oven. It is a technique that is used to make a wide variety of foods, including bread, cakes, pastries, pies, and cookies.

Some basic ingredients used in baking include flour, sugar, eggs, butter, and leavening agents such as yeast or baking powder.

Baking powder and baking soda are both leavening agents, but they work differently. Baking powder contains both an acid and a base and when combined with liquid ingredients, it produces carbon dioxide which causes the dough to rise. Baking soda is a base and when combined with an acid, it produces carbon dioxide. Common acids used in baking are cream of tartar, lemon juice, yogurt, buttermilk, vinegar, and molasses.

Measuring ingredients accurately is important in baking because too much or too little of an ingredient can affect the texture, taste and overall outcome of the baked goods. Bakers usually measure dry ingredients using measuring cups and measuring spoons, and liquid ingredients using measuring cups or a kitchen scale.

Baking temperature and time also play an important role in the final outcome of baked goods. Each recipe has specific temperature and time instructions that should be followed.

In addition to ingredients and temperature, the mixing method used in a recipe also plays a key role in the final outcome of the baked goods. The creaming method, the muffin method, the biscuit method, and the pastry method are all common mixing methods used in baking.

Lastly, baking is a science and technique, but also an art. Bakers use their creativity and knowledge to develop new recipes and improve existing ones.

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