Baking brings joy to your family and makes your home smell amazing, but if you have limited experience baking it can be a daunting task. Use these basic baking techniques and tools to get started making bread, pastries, and desserts.
Basic Baking Techniques
Baking is a science, but we don’t want you to have to have a culinary degree to make our recipes.
For that reason, we vet our recipes several times to make sure they work. We’re human, however, so If you see something that doesn’t make sense or have any questions, just let us know.
Different ingredients call for different measuring techniques for the best results. Follow the instructions in your recipe to see if it specifies which method to use.
Scoop and Level Method
If your recipe doesn’t say which measuring method to use, we recommend using the scoop and level method. It’s not the most accurate but it is used the most.
For this method, scoop the measuring cup directly into the flour and level it off with the back of a knife. A lot of our recipes use this method unless the recipe says differently. Sugar, flour, baking soda, baking powder, and salt can all measured with this method.
Note: If the flour is packed into your flour canister, stir it up with the cup before scooping.
That being said, it’s actually an unreliable method because the weights can vary. If the recipe calls for another method of measuring, don’t be surprised if your recipe doesn’t turn out because you used this method.
Spoon and Level Method
If a recipe calls for the spoon and level method of measuring and you ignore this direction, you could end up with 50% more flour or other ingredients than you need. This method can be used with flour, cocoa, or confectioner’s sugar.
How to measure with the spoon and level method
- Scoop the flour out of the flour bin with a spoon and dump it into the measuring cup. Don’t pack the flour in.
- Lightly tap the side or over the top of the measuring cup with a butter knife to fill in any air pockets (4 to 5 light taps).
- Once you’ve filled the cup and tapped out the air bubbles, gently level with the flat edge of a butter knife.
Scoop and Pack Method
Brown sugar is measured by scooping with a measuring cup and then packing it down. Unless a recipe states otherwise, you can use light brown sugar and dark brown sugar interchangeably.
Use a food scale to measure ingredients if the recipe requires one. Using a scale is the most reliable method of measurement and it’s used for dry and liquid ingredients.
First, place an empty bowl on the scale and use the Zero function (tare) so it doesn’t include the weight of the bowl in your weight. Then fill your bowl with the ingredient of choice. Scoop in more or remove the ingredient until you get the correct weight.
You can tare between ingredients so all of your ingredients are added to one bowl but I usually weigh them separately.
Tips and Tricks for Measuring
- Baking soda, corn starch, and baking powder can settle or clump, so before measuring these ingredients, shake the container a little bit or fluff it up with a fork.
- If your recipe requires sifting read it to see if you measure the ingredients and then sift or sift and then measure.
- We always sift powdered (confectioners’) sugar and cocoa because they tend to clump or contain lumps.
- Standard yeast packets hold 2 and 1/4 teaspoons if a recipe calls for more or less than 1 standard packet of yeast (or if measuring out of a jar or container), measure the yeast using the same method as you are measuring the baking powder or baking soda.
Quick Bread Mixing or the Easiest Mixing Method
Many quick-bread recipes and the occasional cookie recipe don’t need any special method of mixing. You just throw all the ingredients in at once and mix it all together thoroughly before putting it straight into the oven. This is by far the easiest baking technique but is not standard for most cookies, cakes, or bread. The most common baking recipes require the creaming method.
The Creaming Method
Many recipes begin by having you cream the fat with the sugar first. This is called the creaming method. The most typical order of steps is to use a mixer to thoroughly blend the sugar with the butter or shortening, and then add the remaining liquid ingredients such as eggs and vanilla, or other extracts.
Properly creamed ingredients will be light and fluffy as well as lighter in color after they’re properly mixed. We use the paddle attachment of an electric stand mixer for this.
In the creaming method, dry ingredients are normally mixed in a separate bowl and then added to the main bowl once all of the liquid ingredients have been incorporated.
Rub In The Flour Method
If you make a lot of pastries or bread you will almost surely come across a recipe that says “rub the flour into the butter”. When I see this, wash my hands really well and use my fingers. Mixing the flour with the butter first by pressing the butter into the flour over and over will result in the perfect texture for your baked goods.
You need to keep rubbing and rubbing until your mixture looks like crumbs. Every piece of flour will be coated in butter and as the butter melts during the baking process it will create an even moist crumb. You can use a pastry blender for this step if you do not want to use your hands.
Hot Milk Method for Baking
I make a Texas Sheet cake that uses this method. To make many from-scratch cakes, cupcakes, and hot milk puddings, you need to boil the butter and milk or other liquid together before you add the flour and other ingredients. This gives the cake a beautiful texture and intensifies the flavor if using cocoa.
Older recipes called for scalded milk to kill bacteria and enzymes that prevented the dough from rising. However, today, most milk is pasteurized which eliminates these bacteria and enzymes so it’s no longer necessary.
We still do it in some of our recipes because the warmer temperature helps activate the yeast and blends well with softened butter. It’s also said to make bread light and cakes spongy.
HOW DO YOU SCALD MILK?
- Add the milk to a small saucepan.
- Using an instant-read thermometer, heat the milk to 180°F. The milk will just start to form a skin over the top and is just under the boiling point. You’ll see little bubbles just on the edge.
- Remove the pan from the stove and place it in the refrigerator for 12 to 15 minutes or until the temperature of the milk lowers to at least 110°F.
Blind Baking Method
Blind Baking is a term that just means pre-baking. This method is used to pre-cook pastry dough before adding the filling. It helps prevent an under-cooked crust in certain pie recipes. Using a pre-baked crust also keeps some pies from getting soggy as they bake if the filling is liquid.
Normally when you blind bake a pie crust, you add a sheet of parchment paper over the crust and then fill it with dry beans, rice, or pie weights to help the crust hold its shape as it cooks without the filling in it to keep your pie crust or pastry crust from bubbling up and losing its shape.
Note – you can reuse the beans and rice for blind baking but don’t eat them after they’ve been used for blind baking.
You’ll pre-bake the crust for ten or fifteen minutes, then add the filling and then finish the baking. Depending on the filling you may or may not have to let your crust cool before adding the filling. The recipe should include these instructions.
Basic Baking Tools
- Mixing Bowls
- Electric Hand Mixer
- Measuring Spoons
- Dry Measuring Cups
- Liquid Measuring Cups
- Pastry Blender
- Electric Stand Mixer
- Rubber Spatula
- Cookie Scoop
- Cooling Rack
- Parchment Paper*
- Pie Plate
- Loaf Pan
- Pastry Brush
- Sheet Pans
- Cake Pan
- Cupcake/Muffin Pan
- Pie Weights
*Parchment Paper – We always line our baking sheets. Sure it makes clean-up a breeze, but it also eliminates the effect of using a dark or light baking sheet during baking.
It’s important to know that there is an oven temperature rating on parchment paper. If you exceed it your parchment paper can catch fire in your oven. The one we recommend is rated to 450°F, high enough for our bread recipes too.
Don’t reuse parchment paper once it’s become brittle. We don’t reuse our parchment paper under any circumstances.
Essential Baking Ingredients
Baking Soda & Baking Powder
Baking Soda and Baking Powder are leaveners which improve the texture and appearance of bakery. They create a chemical reaction that produces air bubbles helping batter and dough rise.
- Make sure your baking soda and baking powder are fresh! They can absorb odors and lose their potency over time, so replace them often.
- To test baking powder to see if it’s still good, put 1/4 cup of boiling water into a bowl and add about 1/2 teaspoon of baking powder. If it bubbles, it’s still good.
- To test baking soda to see if it’s still good, add a spoonful of baking soda to a bowl and add an acid like vinegar or lemon juice. If it fizzes it’s still good.
Use the real stuff! Real butter tastes so much better than margarine or butter substitutes.
European butter has higher fat content (82% to 86%) and a lower water content compared to U.S. butter which must have at least 80% fat content. Look for Plugrá or Kerry Gold European butter or Land O’Lakes in the U.S.
We bake with unsalted butter because we want to control the salt in our recipes. If you use salted butter, eliminate some or all of the remaining salt.
Tip: If your recipe states to use room temperature butter, you can soften the butter by placing sliced butter in a bowl next to two cups of boiling water in the microwave for about 10 minutes.
We’ve also put our butter on a plate and microwaved it for 15 seconds per side. Watch it carefully. Softened butter doesn’t mean melted butter. If it’s too soft it will not work well for creaming butter and sugar together.
Corn Starch helps create a crumbly and tender texture in bakery. It’s also a great thickener in sauces, soups, puddings, and pie fillings.
We use Grade A Large eggs for consistency.
When a recipe suggests using room temperature ingredients, you can put your eggs in a bowl of room temperature water for 5 minutes.
It’s important to use the flour recommended in your recipe unless it indicates you can substitute. The reason is flour variety and brands contain different percentages of protein, grains, or even other ingredients.
All-Purpose flour (APF)
We use all-purpose flour unless we indicate it differently. Bleached and unbleached all-purpose flour is interchangeable and will not change the outcome of your recipe.
The difference is unbleached flour is less processed so is preferable to some bakers. It’s also said to be more flavorful. We use it a lot in our bread recipes.
If you’re wanting your bakery to have a whiter appearance use bleached.
Self-Rising Flour – Don’t substitute self-rising flour for all-purpose flour. Self-rising flour already has some baking soda and salt added.
Cake flour is said to make bakery soft and tender. It is not all-purpose flour. Cake flour is a finely milled soft winter wheat flour with a lower protein content than all-purpose flour.
Whole Grain Flour
What is whole grain flour? Whole grain flour uses grains that are fully intact meaning that they haven’t undergone processes that remove their bran and germ, not to mention nutritional benefits.
Wheat flour isn’t always whole grain. Wheat flour generally uses the whole grain. You need to look for the word “whole”. Like so many ingredients, the wording can be misleading.
We love using whole grain flour. However, you can’t always swap whole grain flour 1:1 with all-purpose flour and expect to have the same outcome. Your bakery can be tough, dense, and dry because they absorb liquids differently. In our recipes, we try and explain the substitutions that you can make. We’ve used this article as a resource.
Kosher salt has larger grains that are actually hollow. You can usually use less kosher salt with the same impact as other varieties.
We often use fine salt in our bakery. We find that it blends with our ingredients instead of falling to the bottom of the bowl because it’s lighter in weight.
Tip: Mix your salt with the wet ingredients instead of whisking it with the dry ingredients for greater distribution. Ever take a bite and taste salt? it’s the distribution that can be the culprit.
We use white granulated sugar.
Sugar in the raw
Sugar in the raw is also known as (turbinado sugar) and can be substituted 1:1 or sprinkled on top of your bakery for a delightful crunch.
Use the manufacturers recommendations when substituting with Sugar-free varieties.
Dark brown sugar and light brown sugar can be used interchangeably.
The difference is that dark brown sugar contains about twice the amount of molasses as light brown sugar giving it a deeper almost caramel flavor.
We use Pure Vanilla Extract most of the time, especially in puddings and whipped topping. Imitation vanilla extract can be used in bakery.
Instant Yeast, also known as rapid rise yeast. This yeast can be added right into your ingredients without activating it first.
Dry Yeast isn’t as common anymore because it required you to activate it prior to use. It’s not listed as instant or rapid rise. Dry Yeasts are activated by combining it with warm water and letting them sit for about 5 minutes. Once it begins to bubble, it’s active. Your instructions may also have you add a small amount of sugar to the warm water.
Instant or rapid rise yeast can lose its potency. You can test it by adding some warm water and if it bubbles it’s ok to use.
Yeast can be stored in the refrigerator or freezer.
Cake Flour – Make your own cake flour, measure out 1 cup of all-purpose flour and remove 2 tablespoons. Replace the 2 tablespoons with corn starch.
Baking Powder – To replace 1 teaspoon of baking powder, combine 1/4 tsp baking soda and 1/2 tsp of cream of tartar.
Baking Soda – 4 teaspoons of baking powder can replace 1 teaspoon of baking soda.
- Sugar – Brown sugar can be used interchangeably with white sugar or
- 1-1/4 cup powdered (confectioners) sugar, or
- ¾ cup liquid sugar (honey, corn syrup, date syrup, maple syrup, agave).
- Brown Sugar – You can make your own brown sugar by adding 1 tablespoon of molasses to one cup of white sugar. Blend it in a food processor until it reaches a uniform color.
- Light Brown Sugar – Substitute with dark brown sugar or make one cup use 1/2 cup of dark brown sugar and 1/2 cup of white granulated sugar.
- Powdered Sugar (confectioners’ sugar)- You can make your own powdered sugar by adding white sugar to a blender or other powerful food processor or Nutri-bullet and mix on high for 4 to 5 minutes, stirring occasionally to make sure it’s all getting mixed. Be careful to make sure it stays dry.
- If the mixture feels gritty, continue blending. If it doesn’t blend to powder, your blender may not be powerful enough.
- Since powdered sugar stores well, I keep plenty on hand and store it in an air-tight container.
Butter – For creamed butter, substitutions include margarine, solid coconut oil, or shortening. For melted butter, substitutions include any neutral oil. You can also use an equal amount of unsweetened applesauce or pureed black beans for a non-fat substitution.
Buttermilk – Add 1 tablespoon of white vinegar or real lemon juice to 1 cup of milk. You can also substitute with yogurt 1:1.
Note: There is powdered buttermilk available in the baker’s aisle that can be stored in the refrigerator after opening.
Cocoa Powder – Use 1 ounce of unsweetened baking chocolate chopped fine (we use a blender or food processor).
Eggs – One egg can be replaced with 1/4 cup of mashed banana, applesauce, or vegetable oil.
Lemon Juice – Use Lime juice, white vinegar, or dry white wine.
Yogurt and Sour Cream can be used interchangeably. Buttermilk can also be used if you con’t need the consistency.