The Basics in Baking

     The basics in baking include a good knowledge of baking tools and equipment, measurements, technique of measurements, dry and liquid ingredients, and the common processes involved in baking.

I. Weights, Measurements, and Substitutions

     Accuracy in measuring baking ingredients produces good quality products. Behavior of ingredients when combined in a recipe is not only dependent on the kind used but also on the amount. Measuring the right amount of ingredients depends largely on using standard measuring tools and the correct technique so that accuracy is obtained. The methods commonly used in measurements are by volume, by weight, and by unit. Standard measuring spoons and cups are examples of tools for volumetric measures. The weighing scale is a tool for weight measurement.

KINDS OF FLOUR

Whole-Wheat Flour 

• tends to have a high protein content around 13 to 14 percent

• best used for: cookies, bread, pancakes, pizza dough, and pasta

Bread Flour

• Milled entirely from hard wheat, bread flour is the strongest of all flours with a high protein content at 12 to 14 percent. This comes in handy when baking yeasted breads because of the strong gluten content required to make the bread rise properly.  

• Bread flour is best used for: artisan breads, yeast breads, bagels, pretzels, and pizza dough. 

Cake Flour

• Cake flour has the lowest protein content of all flours at 5 to 8 percent. Because of this, it forms less gluten, which leads to softer baked goods—perfect for cake recipes, muffins, and biscuits. 

• Cake flour is best used for: sponge cake, pound cake, layer cake, angel food cake, and muffins. 

All-purpose Flour

• Created from a mixture of soft and hard wheat varieties, it has a moderate protein content of about 9 to 11 percent. 

• Capable of creating flaky pie crusts, chewy cookies, and fluffy pancakes.

• All-purpose flour is best used for: cookies, muffins, bread, pie crusts, pancakes, biscuits, pizza dough, and pasta.