Focaccia WHETHER A NOVICE OR PRO, every baker can benefit from a refresher course on the basics of baking. From the role each ingredient plays in a recipe to the types of tools and pans you’ll need, this guide lays out all the hows, whys, and what- nows that pop up when you don your apron and start mixing. Flour Sweeteners Eggs Fats Dairy Flavorful Extras Chocolate Leaveners Pan Preparation Lowering Fat Substitutions Standard Mixing Methods Bakeware Baking Tools Storing & Freezing Troubleshooting Guide Flour Flour is the foundation of most baked recipes because it provides structure. When combined with water and kneaded, flour’s protein (gluten) begins to develop. This tough, elastic substance traps and holds air produced by yeast and other leaveners, enabling baked goods to rise. For tender cakes, pastries, and crusts, avoid overmixing flour mixtures once the liquid is added to prevent overdevelopment of gluten. For doughs that require kneading, gluten development is key to obtain texture. All-purpose flour: All-purpose flour is made up of a blend of “soft” (low-protein) and “hard” (high-protein) wheats. All-purpose flour is used in a wide range of baked goods. It comes bleached—chemically made whiter—and unbleached. These two are often used interchangeably. Bread flour: Bread flour is made of hard wheat and has a higher protein content than all-purpose flour, making it ideal for most yeast bread recipes. Cake flour: Cake flour is made of more soft wheat and has a finer texture than other wheat flours. It is low in protein but high in starch. Many bakers use it for angel and chiffon cakes to create a tender, delicate crumb. Whole wheat flour: Whole wheat flour is a coarse-textured flour that contains the nutritious wheat germ. Whole wheat flour makes heavier breads and baked goods and is rarely used exclusively in recipes. Blending it with all- purpose flour will lighten the texture of the finished product while providing nutritious benefits. Measuring basics: Proper measuring of flour is critical. Start by stirring it with a fork in the bag or canister to aerate it. (Except for cake flour, sifting is not necessary.) Gently spoon flour into a dry measuring cup; fill it to overflowing. Level off the top with the edge of a knife. Never pack flour into a measuring cup, which will increase the amount of flour added to the recipe and cause dryness. MEASURING FLOUR Fill the measuring cup without packing or shaking. Using the back edge of a knife blade, level the overflow back into the flour bag. Sweeteners Sweeteners are essential to add flavor, tenderness, and moisture to baked goods. Sweeteners are also effective in feeding and activating yeast in breads, stabilizing whipped egg whites in meringues, and creating a caramelized golden brown color in finished baked goods. Granulated sugar: Also referred to as white or table sugar, granulated sugar is the most common sugar used in baking. It is a refined product from sugar cane and sugar beets. Superfine (ultrafine or castor) sugar: This white sugar is a finer granulation. Because superfine sugar dissolves so quickly, it works well in frostings and meringues. Brown sugar: Brown sugar is a mixture of white sugar and molasses. The molasses gives it the trademark color and makes it more moist and richer with a caramel flavor. It’s available in both light and dark varieties; dark brown sugar has more molasses and a stronger flavor. Powdered sugar: Also known as confectioners’ sugar, powdered sugar is a mixture of crushed (powderized) granulated sugar and cornstarch (which helps prevent clumping). Sifting is often recommended to remove lumps that may have developed (see photo). Molasses: During the refining process, the juice that is removed from sugar beets and sugar cane is boiled down, then has the sugar crystals removed. The remaining syrup is called molasses. Purchase either light or dark molasses; dark syrup is less sweet and more robust. Corn syrup: Corn syrup is the thick, sweet product created from processing cornstarch. Both dark and light corn syrups perform similarly in baked recipes and can usually be used interchangeably. Use light corn syrup when a delicately sweet flavor is desired. Dark corn syrup has a more robust flavor and color, which is ideal for some baked products. Honey: This natural sweetener is made when bees extract the syrupy nectar from flowers. Its flavor and color— from off-white to dark brown—depend on the source of the nectar.