An Introduction To Baking - For New Wanna Be Bakers!

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There are somethings I find tremendously inspiring and I wish I could learn them. Photography and gardening for example. But as I read articles or blogs about them, I end up feeling quite confused. For the very obvious reasons that I don't know the most basic of basics or where to make a start as a complete newbie.

The amazing world of baking beckons so many, but an intimidating thought for most of us as beginners. Ovens, ingredients, baking tools, tins, and pans. All those recipes for cakes, cookies, bread and hundreds of inspiring things we see every day! It can be so confusing and overwhelming. 

You so want to start baking but have no idea where to begin. Especially in the absence of any prior exposure to baking, an introduction to baking may help. 

Baking is a science : In my opinion, cooking is more of an art, we don't need to follow precise measurements or stick to lot of rules to create something tasty. But baking is a science, where different ingredients come together in certain proportions or measures, following certain methods of baking, resulting in chemical reactions in order to get a certain end product.

The product needs to have the right texture along with taste. For example, we want cookies crisp and crunchy, cakes soft and airy, caramel custard creamy and smooth. So how do we get there?

We have to play by the rules, stick to measures and methods recommended to get the best results. This applies even if you are excellent at cooking! You may be surprised to know that even the best of pastry chefs measure, weigh and bake. 

Accurate measurements :  Accurate measurements among other things, are critical to the success of any recipe in baking. Of course, it is not disastrous to add a bit more or less sugar, nuts or spices in your cake. But less of baking powder may not give your cake enough rise and the texture you are looking for, more yeast may make your bread smell funny, a little too much cocoa may make your brownies taste bitter. So, absolutely no eyeballing here please!

Measuring cups and spoons: Cups and spoons, mentioned in baking recipes, always refer to standard measuring cups and spoons. Most certainly, these are not the tea cups we drink from or the spoons we eat out of. One teaspoon is 5 ml, one tablespoon is 15 ml, one cup is 240 ml and so on. It is really, seriously important that you get yourself these before you begin. Use one cup to measure a cup, 1/2 cup to measure half a cup and so on.  Use a liquid measuring cup for measuring liquids.

Unless otherwise specified  one measure of anything, for example, one teaspoon of baking powder, always means a level teaspoon. A scant teaspoon means a 'little less than' a heaping teaspoon means a 'little more than' of that particular ingredient. Unless otherwise specified in the recipe as warm, hot or cold, all ingredients must be at room temperature.

Measuring methods : The best and the most accurate way to measure ingredients is to weigh them using kitchen scales, I prefer digital ones to analog. You can get reasonably priced, simple digital ones from a nearby departmental store or order one online. 

Measuring using cups, with special importance to flour could be either by the spoon and level method or dip and scoop method.  When following a recipe where ingredients are not mentioned in weight, it may help to know what method is followed by the author or book. 

Watch my video on measuring flour here 

Appropriate pans : Baking tins meant for baking, in the size recommended in the recipe are a must. A pan too big and your cake may be overcooked, hard and shorter. A pan too small and your cake may not be well cooked or the batter could over-flow from the pan! If you use a pan of a different size, the baking time will change too. 

A cake meant to be baked in an 8'' square tin will bake faster in a 9'' square tin and vice versa. So you should be able to tell when the cake is done. Best to stick to whatever the recipe recommends when you start baking.

To start with, invest in good quality standard size tins such as 8 and 9'' round and square tins, a regular muffin tray, a couple of cookie sheets. Heavy-duty aluminum is best, you could also use silicone or oven-safe glassware (for both OTG and convection microwave) whatever works best for you.

BASIC BAKING TOOLS: Using the right tools even as simple as a spatula can make a difference. To start with, you don't need to have more than weighing scales, whisks, silicone spatulas, measuring cups and spoons, liquid measuring cup, baking parchment and other small things. Hand mixers, stand mixers and the rest can come in a little later.

BAKING INGREDIENTS: Always, use good quality, fresh ingredients. Baking powder, baking soda, and yeast must be always properly stored in order to give the best results. The best brands of yeast or baking powder will be no use if they are old or improperly stored. Buy small boxes of baking powder and soda if you do not bake very often. Store in a cool, dry place (not in the refrigerator) Buy from stores which sell stuff faster. If in doubt, test your baking powder and soda for effectiveness.

To test the effectiveness of baking powder, mix 1 teaspoon baking powder with 1/2 cup (120 ml) hot water The mixture should bubble immediately. To test the effectiveness of baking soda, mix 1/4 teaspoon baking soda with 2 teaspoons vinegar, the mixture should bubble immediately. If not, discard and get fresh packs.

Baking temperature : This may be given in Celsius or Fahrenheit or both. Ovens in India come with temperature readings in Celsius. Set your oven temperature accordingly. Use an oven thermometer to cross check if it is heating properly, particularly if using an OTG. This is mentioned in Celsius or Fahrenheit or both. Here is a conversion chart

What gadget do I choose : You could bake in a convection microwave or an OTG, according to me, both work fine. Choose an oven to suit your needs. You could bake in a convection microwave or an OTG, according to me, both work fine. You can try baking in a pressure cooker, yes, but if you really want to try baking everything that you possibly can, invest in an OTG or convection microwave. Please refer this post for more details. 

Should I always pre-heat the oven? Yes! Irrespective of whether you bake in an OTG or in a convection microwave, you must always pre-heat the oven. Place the cake or cookie tray in the oven only after is pre-heated ( after it reaches the desired temperature). About 20 minutes for an OTG and till you hear the beep go off if baking in a microwave.

One exception I have come across is a cold oven cream cheese pound cake, which needs the oven to be turned on after placing the batter in the oven. Interesting! When baking in an OTG, place the cake tin on the lower rack, in a convection microwave, place the cake tin or cookie sheet on the lower of the 2 round racks provided. This post tells you how to use your convection microwave. 

ATTENTION TO DETAIL: The small things in a recipe make more difference than you would imagine! As they say, God is in the details. Taking an egg based custard off the heat just at the right moment, folding in those egg whites just right etc. You will appreciate this as you continue to bake.

WHAT RECIPES ARE BEST TO START WITH Simplest and best would be granola, cakes and brownies. Choose cakes which need simple mixing of ingredients rather than creaming of butter, or whipping and folding in eggs or egg whites, heating eggs using indirect heat etc. Try recipes which use simple methods rather than those which need more technique, you can try these later! I would not suggest making a start with yeast breads as the variables for success are more here. 

Tasting success with your initial bakes will thrill you and keep you going. Bake small quantities of recipes wherever possible so you get to bake more often.

Reading recipes: I know we can't wait to get to the fun part of baking, but  please do read recipes fully, notes if any, not once but twice before you start. Plan ahead, gather your ingredients, paraphernalia and then bake.

FOLLOWING RECIPES: Please choose recipes from well known, reliable sources, be it books, blogs or websites. And yes, please do follow the recipe. Every ingredient, every step has a role to play here. Try not to knock off ingredients or substitute (especially eggs) too many unless of course, you know what you are doing!

Baking at home gives you innumerable options to customize your baked goods, but within limits. I promise, you can have fun and play around later. Weigh and line up your ingredients on the counter before you start mixing.

Mise en place : Its most important to weigh or measure all your ingredients, line them up before you begin.

Noting down. As you bake and measure out ingredients, note down any changes you have made, the time you baked them for, your observations about the taste or texture. This will help you create the same result again or improvise to your taste the next time you bake.

Practice, practice! Learning baking requires some amount of patience, perseverance and practice! No amount of watching videos or reading up equals hands-on experience. You will get the hang of it if you practice enough with your heart in it. So where are your guinea pigs? :)

Is baking unhealthy? Egg less baking and Savory baking : Contrary to popular belief, baking is not always unhealthy as there are loads of healthy stuff you can bake. In fact, home baked 'junk' is far healthier than store-bought 'healthy' bake! There is plenty of healthy, lower fat and whole grain baking you could do.

Please do not compare homemade bakes with the ones we buy. They are loaded with preservatives and other things which may make them stay soft etc, but harmful to health.

Baking is not always about cakes, cookies and brownies.  If savory is your thing, you could bake a whole lot of breads, crackers, tarts, puffs,  muffins, appetizers etc to tickle your taste buds.

If you do not consume eggs, check https://gayathriscookspot.com/, Eggless Cooking, Versatile Kitchen and Divine Taste for some egg less recipes you could try. What you can bake at home, can't be bought at any store ( most of the times at least!). Most importantly, bake for the high you will get out of it. 

Home-baking allows you to bake to your taste and need, tastes much fresher than store bought and is infinitely rewarding and satisfying. So get your paraphernalia, don your aprons and have fun!