The last stop on our tour of the Big Five Mixing Methods is what is known as the Straight Dough Method. It is the method by which nearly all bread in the world is made. And if you’ve ever tried making your own bread before, you’ll be familiar with it. It goes like this: a) […]
READ ONYou may never have heard of the Muffin Method or the Biscuit Method, but if you’ve made a batch of chocolate chip cookies with the recipe on the side of the Tollhouse Morsel bag, you’ve heard of the Creaming Method. Typically, the Creaming Method involves beating a quantity of butter with a near equivalent quantity […]
READ ONThe biscuit method is probably the simplest of all the Big Five mixing techniques. On first glance, it resembles Muffin Method in that the dry ingredients and the wet ingredients are mixed together separately before being combined. The key difference is that the fat, which is almost always a solid fat, is rubbed into the […]
READ ONNo it’s not some odd, pastry-based form of birth control. It’s one of the simpler of the Big Five mixing methods, something every baker should know. Simply put, the Muffin Method is a technique whereby two mixes are created: a mix of wet ingredients (eggs, soft or liquid fat, milk and sugar) and a mix […]
READ ON1. Give yourself lots and lots of time. Especially when it comes to more involved pastries, most home bakers don’t give themselves nearly enough time to work. We’ll start a few hours before company comes, not realizing how involved the components are, or how much time they need. Which is why I give myself at […]
READ ONConsistent measurement is the key to consistently great baking. Sadly, the great error that nearly all baking recipes make is in listing ingredients, especially DRY ingredients, by volume instead of by weight. Baking is a precision sport. It therefore demands precision measurement. A scooped cup of all-purpose flour can vary anywhere from 3 to 6 […]
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