How to Bake: The Art and Science of Baking PDF
Preview How to Bake: The Art and Science of Baking
How to Bake Your Complete Reference Book Ingredients, techniques, and recipes for successful baking in your kitchen! Dennis R Weaver & The Prepared Pantry Copyright©2006byDennisRWeaverandThePreparedPantry. Allrightsreserved. PhotographsbyDebbieFrantzenandThePreparedPantry. ThematerialhereinispublishedbyThePreparedPantryfortheprivateuseofindividualsandmaynotbe usedforcommercialpurposeswithouttheexpressconsentofthepublisher. Theinformationcontained hereinisbelievedaccuratebutthepublishermakesnowarranties,expressorimplied,andtherecipientis usingthisinformationathisorherownrisk. Forpermissiontouseanymaterialfromanypartofthisbookincludingsubsequentchaptersforcommercial purposes,contactthepublisherat: ThePreparedPantry www.preparedpantry.com 3847E38N Rigby,ID83442 1-208-745-7892 “WONDERFUL!!!” “... well designed and informative” How to Bake Your Complete Reference Book There is nothing likethis in your library. It is not a cookbook—thoughit contains wonderful recipes. It is a reference book. It has everything that you needtoknowto bake. Keep it in your kitchen library andrefer to it often. It will makeyou a better baker. Inthis book, you will findeight chapters: Flour—theBasic Ingredient andHow toUse it for the Best BakedGoods TheWonderfulWorld of Eggs How to MakeBread andPastries withYeast The Secrets of UsingChemical Leaveners—Baking Powder and BakingSoda Freshfrom the Dairy—Dairy Products and How to Use Them Rich Baked Goods—Butter, Shortening, andOil in your Kitchen How Sweet it is—How toUsethe Family of Sweeteners Chocolate! How toMake theBest Desserts Each chapter is designed in three parts. Thefirst part teaches theprinciples of baking. Thesecondportion, discusses practices--how you apply the principles. The third part presents recipes that employ the principles and practices. If you want toknowwhen touse baking powder and when to usesoda, if you want to nowhowto make high-domed muffins or cheesecakes that don’t crack, if you want to knowif you canstore your pancakebatter overnight—this is the book for you. Preface First we did thelessons, the baking lessons thatwe have on our site, www.PreparedPantry.com. Gratefully, they were received well. (Over 99% of respondents to our survey said that theyfoundthe lessons valuable.) But therewere those who wanted changes. Repeatedly, folks said that they wanted to print them out, to have them handy in thekitchen or to share withchildren andgrandchildren. Wehadn’t planned on that. With hypertext links, the lessons weren’t formattedwell for printing. Thelessons were short, intended for one sitting. So we decidedto change that, towrite an accompanying text. But projects tendtogrow. Wedidn’t just reformat the lessons and include therecipes. Soon we were adding newmaterial, updating information, and including had-to-have newrecipes. Theresult is this referencebook. Wehopethatyou enjoy this book andthat it becomes a valuable referencein your baking. This book is intendedtobe printedon your computer at home. Bindthepages in a three-ring binder or other cover andkeepthis book as areference in yourkitchen. We think you will use it often. Feelfreetoprint extracopies forfamily andfriends. While this is copyright protected material, you may use it for personal, private use and not for commercial purposes. Weinvite you to useour freelibrary atwww.PreparedPantry.com where you will find moreinformation likethis, recipes, andmorefreedownloads. Keepin touch with us with our freenewsletters andonline magazines. Wereally want to help you bake. Wewish you thevery best Dennis and Merri AnnWeaver and Company Rigby, Idaho ©2006 ThePreparedPantry ii Introduction My mothergave me acook book formy eighth birthday. Maybe it wasan unusual presentfor aboythat helped his dad inthegarage andmilkedcows. But it started a love affair with cooking. I spent many an hour inthat old countrykitchen. Some of it was just talking with my mother. Much of it was trying tocook something. Sometimes it was helping her. I suspect that muchof myphilosophy of lifewas formed in abig squarekitchen with a green vinyl floor. My mother wasn’t far removedfrom her pioneer stock. She hadan innovative, make-do attitude. She was basic in her cooking. Shehada lot to doandafamily tofeedand wasn’t likely toget toofancy. It carried over intomy cooking. Weatefoods in season and putfoodbyfor winter. Onmany an afternoon, the counters were lined with peaches or pears in Mason jars, cooling, waiting tobe stackedin theceiling. Highbrown cabinets on theclosed porchthatdoubled asapantry. My mother was neat, orderly, ambitious. I hope someof my habits mirror hers. I grewup, went tocollege, andfoundmy way toAlaska. I workedin akitchen onthe North Slope, anassistant baker,feeding construction hands androughnecks working in the oilfield. Foodwas king there, themajor diversion in a bleak landscape. I baked, washed dishes, andfedsteaks tothenight crew. I learned professional tricks, techniques that I didn’t learn inmy mother’s squarekitchen. I driftedaway to thecorporateworld. I was fortunatetomeet Merri Ann, we married, and hadkids. I driftedagain, this timetoMinnesota andgradschool. In MinnesotaI found wonderfulrestaurants and thebakeries of thebigcities. Ifell in love with the little ethnic shops off theWest Bank where you could get fried bananas andchicken mole`,where you didn’t understandthe hurried conversationsbetween the owner andhis staff. Life was expanding as was myexposure tofoods that I would never see inmy little home town. I was cooking for pleasure, oftenfor relief, and slugging out acareer in thecity. ButI was working the long hoursin corporateAmerica and not spending enough timewith my family. Itwasn’t thelifethat we wanted and we revolted tothe country, toIdaho and a town of 3,000. WestartedThePrepared Pantry—Merri Ann andI and agood,wonderful friendfrom Minnesota, Cy Laurent. Debbie Frantzen, our married daughter, soonjoined us. Her boundless energy, technical abilities, and artistic talents proved invaluable. She’s still our webmaster andphotographerand she seemstobe abletofill in almost anywhere. No one should underestimatethetime andthetoil of abusiness start-up. But we were where we wanted to beand working withfood, baking with passion. Wespent thefirst year developing products--baking mixes—baking thesamething over andover and over again until we could do no better. Then we would sendthem aroundthe countryfrom ©2006 ThePreparedPantry iii sea level to 8,700feet andget others to bakethem. Finally we felt like we were ready to sell them. Sales always come slowly at first. Weadvertisedand that only helped a little. Thenwe started anewsletter. Wediscovered a seaof kindred spirits hungry to learn about baking. Weloved our newsletters andjudging from thetide of subscribers, hadfounda vein of peoplethat lovedto bakeand wantedto learnmore. Wekept working at our newsletters andgot better. Thebusinessfinallygainedmomentum andgrewrapidly. A strangething happened along theway; we discovered that we loved tohelp people bake. Wewereno longer inthe baking business;we were in the people business. We were nowpassionate about helping peopleto bake. Wewrote bakingguides and watched thousands download them. It didn’t matter if they bought. If wehelped enough people, they wouldbuy, we believed. Weweren’t wrong. Now we get afloodof inquires and emails, sometimes someone witha discovery and we get to sharetheir excitement, sometimes just tosay “hi”. Westruggletokeepup but that’s okay. Nomatter howbig we get, we never want toforget—we’re in the people business. ©2006 ThePreparedPantry iv How to Bake: Your Complete Reference Book Book Contents Chapter 1 Flour—the Basic Ingredient and How to Use it for the Best Baked Goods Chapter2 The Wonderful World of Eggs Chapter3 How to Make Bread and Pastries with Yeast Chapter4 The Secrets of Using Chemical Leaveners—Baking Powder and Baking Soda Chapter5 Fresh from the Dairy—Dairy Products and How to Use Them Chapter6 Rich Baked Goods--Butter, Shortening, and Oil in your Kitchen Chapter7 How Sweet it is—How to Use the Family of Sweeteners Chapter8 Chocolate! How to Make the Best Desserts Chapter 1 Flour—the Basic Ingredient and How to Use it for the Best Baked Goods Chapter 1 Flour—the Basic Ingredient and How to Use it for the Best Baked Goods Types ofWheat...........................................................................................................3 Components of theWheat Kernel ............................................................................4 Flour Types..................................................................................................................4 TheRole of Gluten................................................................................................4 TheWhiteFlours......................................................................................................5 Bleached or Unbleached?.....................................................................................5 Bromated or Unbromated?...................................................................................6 Bread, All-Purpose, Self-Rising, Pastry, or Cake Flour?.......................................6 So what flour should I buy?...................................................................................6 WholeWheat Flour ..................................................................................................7 Other Flours.............................................................................................................8 Cornmeal..............................................................................................................8 Rye flour...............................................................................................................8 Oats......................................................................................................................8 Buckwheat flour....................................................................................................8 Potatoflour...........................................................................................................9 Chewy or Tender—Howdo we Control theTexture.................................................9 How Much Does That FlourWeigh?.........................................................................9 Flour Blends...........................................................................................................10 Other Blend Additives.............................................................................................10 Conditioners.......................................................................................................10 Potato Flour........................................................................................................11 Storing Your Flour..................................................................................................11 Recipes: ApplyingWhat You Learned........................................................................12 Sweet Buttermilk Cornbread...................................................................................12 Texas Chili Corn Bread..........................................................................................14 European Soft PeasantBread................................................................................16 Easy SourdoughBread..........................................................................................18 100%WholeWheat Bread Recipe.........................................................................21 CaliforniaGolden RaisinMuffins............................................................................23 American Rye BreadRecipe..................................................................................25 Deli Rye Bread Recipe...........................................................................................27 Creamy Ricottaand SausageCalzone Recipe.......................................................29 Howto Make Pitas.................................................................................................31 Copyright2006,ThePreparedPantry. Allrightsreserved. ThematerialhereinispublishedbyThePreparedPantryfortheprivateuseofindividualsandmaynotbe usedforcommercialpurposeswithouttheexpressconsentofthepublisher. Theinformationcontained hereinisbelievedaccuratebutthepublishermakesnowarranties,expressorimplied,andtherecipientis usingthisinformationathisorherownrisk.
The list of books you might like
