My Top 13 Essential Baking Ingredients | Girl Versus Dough
My top 13 essential baking ingredients, from flour to baking powder to chocolate, to help you become a better baker. Plus: Baking tips and tricks!
Keep your baking crispy
What's the best way to keep your baguettes crisp? Or your granola crunchy? What guarantees the snap in your gingersnaps? Simple: a long, slow cool helps keep things crisp. And your oven can do all the work: first baking your favorite crisp/crunchy treats, then finishing the job by drying them out, too.
How to make crusty bread
Is crusty bread your idea of heaven? If so – the devil is in the details! Many of us equate the words "crusty" and "artisan," assuming that there's only one path to great crusty bread: that followed by the professional baker. These bread masters lovingly tend long-rising doughs, carefully shape each loaf by hand, then bake bread to perfection in a wood-fired oven. The result? Beautiful golden-brown loaves, richly flavored, perfectly shaped, and – of course – wonderfully crusty.
A better bruschetta
The dog days of summer are upon us. Long, hot afternoons and muggy nights are the norm. This time of year, bruschetta is at its best – tomatoes and basil are abundant, and cool, refreshing dinners are a welcome departure from the norm. Our recipe for bruschetta is already a fan favorite, but today we're going to take it to the next level. With a few tips and variations, you can make a better bruschetta! Let's start with the basics. The following simple tips will take the standard bruschetta…
Three Bread Baking Hacks - Bread 101
Have you ever wondered if your dough has actually doubled? Is your kitchen too cold for your dough to rise? Don't have a Dutch oven for baking artisan bread? These hacks have worked great for me. Hack #1 - How to tell if your dough as doubled in size: I sometimes (often) forget how large my dough was prior to the first rise, especially when there is a long rising time. I love using large rubber bands and Cambro containers to mark either where the dough started out, or where the dough is…