All things baking

High and Low Altitude Yield: 1 Large Loaf 9" x 5" & 1 Small Loaf Pan NOTE: If you are going to double the recipe, you will need to put the flour mixture in the mixing bowl and add banana mixture as the food processor will not be larg enogh to accommodate a double batch. Internal Cooked Temperature: 205 Degrees Ingredients: 2 1/4 cups all-purpose flour HIGH ALTITUDE: Add 3 extra tbsp. 1/4 teaspoon baking powder HIGH ALTITUDE: Leave as is 1 teaspoon baking soda HIGH ALTITUDE; R

High and Low Altitude Pan: 9” x 13” Single Recipe Fills Pan Ingredients: 3 ¾ cups sugar HIGH ALTITUDE: Reduce by 5 TBSP. 8 oz. unsalted butter HIGH ALTITUDE: Remained the same as at high altitude, brownies need the fat 8 oz. unsweetened chocolate 1 Tbsp Vanilla Extract or a tsp. of Vanilla Paste/Ground 5 large eggs HIGH ALTITUDE: Use 4 large eggs/4 large yolks as extra eggs make brownies chewier 1 cup all-purpose flour HIGH ALTITUDE: Add 2 extra tbsp. all purpose flour

High Altitude & Sea Level THEY CAME OUT PERFECT!!! PAN: 9 x 13 DOUBLE RECIPE FOR 9 X 13" PAN Cooked Intermal Temperature: 200 Degrees Batter Consistency: LIke a thick cake batter and not the same as a brownie batter as there is nochcooalte in it to thicken it up Ingredients: ● 9 oz (about 2 cups) all-purpose flour HIGH ALTITUDE: Add 2 extra Tbsp. ● 1 tsp baking powder HIGH ALTITUDE: Reduce to ⅛ tsp. ● ½ tsp Kosher salt ● 3 oz unsalted butter, melted and cooled HIGH A

Luckily, I found that even at high altitude, this recipe barely changed. I did have to bake it longer which is what happens "up here" and I added an extra egg for a drop more moisture and to make them "fluffier' but I could have left my oroiginal recipe exactly the same, thank goodness! Here you go! High Altitude Basic Scones · NOTE: You can use this as a base and add any combination of ingredients you like and use your favorite “add-ins” Grated Orange Peel/Crystallized

This Time it Worked! Well, I tried it again and this time had success! It was odd becaue I followed the exact same recipe but used a different flour and added in a procedure I had not done the firs time......stretch and fold. First off, I used King Arthur All-Purpose Flour. My focaccia rose to close to 2" in the middle whereas the last time I made it it didn't rise enough. I learned that King Arthur All- Purpose Flour has a very high level of protein, 11.7% which is close to

If you are a bit of an "unsure" baker and are not confident in when to take whatever youa re baking out of the oven, you need this! It is a digital thermometer to measure the internal temperature of what you are baking. I NEVER thought of using such a thing as I always knew when things are done by touch...until I moved jp to the Mountains...one of my nervous club members recommended it to me and I hate to say it but I can't work without it! By learning the internal temprature

No problems here for HIGH ALTITUDE BAKING, thank goodness, except maybe needing a bit more or less water depending on the flour you use and whether or not you use Butter. The key is to make sure your pie dough is moist enough to make a ball with it and be able to roll it out. without it crumbing. Use your judgement . At the end of the day, the type of pie crust you make is personal preference. All of the Pie Crust recipes below work; it is up to you. All CRISCO, 1/2 CRISCO/1/

This is a must for anyone that bakes. It is used to embellish your baked goods. Using just plain granulated sugar will not work as well to sprinl on top of something before it is baked as it will melt and possibly burn, leaving you with a darker top than you anticipated Use to Top of: Scones (brush with egg wash first: half & half and a whole egg) Pound Cakes Cookies where you want to see the sugar pieces To roll a cookie dough log and have the sugar on the outside https://a

Another favorite. I love the spicness it adds and most of the time, it keeps people guessing. I chop it and add it to: Scones along with Orange Zest Pumpkin Bread In Fruit Pies: Blueberry, Peach, Apple, Persimmon Sesame Noodle Dishes instead of Fresh Ginger..just different Banana Bread along with Walnuts Salads.....Butter Lettuce, Blue Cheese, Candied Pecans, Roasted Orange Beets, Balsamic https://amzn.to/4aTlOYk

My favorite of all times Cocoa Powder is Black. It has the flavor of crushed Oreos and the smell is more than intoxicating . I use it to make the most intensely flavored and visually "interesting" black pound cakes ( throw some edible flowers or crystallized lavender on top for color contrast), biscotti, Cupckaes......Brownies. And a fabulous Marble Cake! Have kids? Then it makes the best looking and tasting Graveyard Cake for Halloween! King Arthur Baking: https://amzn.to/4

What do you do wit the "stuff" you keep removing from your starter jar? How much of this can you keep saving in your refrigerator? Just use it as you discard it! This morning, when it was time to feed my starter yet again, I had abaouat 2 cups of discard and so I made PANCAKES with it! They were delicious! Here is the recipe: YIELD: About 6 small pancakes 1 cup sourdough discard 1 egg 1–2 Tbsp sugar or honey 2 Tbsp milk 2 Tbsp melted butter 1/2 tsp baking soda pinch salt Opti

After conquering Brownies, Biscotti, Yellow Cake, Chocolate Cake, Carrot Cake, French Bread, Banana Bread, Scones, Pies....I was ready for Sourdough Bread which I gave up on durng Covid. I started at 9 a.m. yesterday, went though the resting phases, pull and fold, shape and stitching. At around 4:30 p.m. yesterday, I put both loaves in the refrigerator to proof overnight. I took them out at 7:30 a.m. this morning. They were rough on top and a bit "flat" and not nice and dome

Ever feel stuck choosing the right flour at high altitude? Cake? Pastry? Bread? When do you use AP Flour with so many other choices? As a kid, all we could get in the store was "regular flour"! Welcome to the never ending hands-on research of high-altitude baking Here are some solid facts: The more delicate your bake, the lower the protein (gluten) you want: • Cake flour: 7–9% • Pastry flour: 8–9% • AP flour: 10–11% • Bread flour: 12–13%+ BAKING AT ALTITUDE CHANGES HOW THE D

Going back to the discussion on what butters are best at high altitude: You want to use butters with the highest fat content meaning the lowest % of water. Anything above 82% is ideal: European butter has between 82-83% butterfat. Minerva Dairy (Amish) butter has the highest fat content with 85% butterfat. I bought Amish butter at Safeway. Always though make sure your butter is UNSALTED as the salt will help the water to evaporate quicker as well. The cheaper butters you may

https://www.kingarthurbaking.com Some of my favorite products are Black Cocoa Powder, 00 Pizza Flour, Sparkling Sugar, Bread Flour, and Fiore de Sicilia (Lemon Extract) products are Black Cocoa Powder, 00 Pizza Flour, Sparkling Sugar, Bread Flour, and Fiore de Sicilia (Lemon Extract)

If you have ever made biscotti, you know there are many steps. Then add in “the science”. It took me 6 times with 6 different versions to get to the point where I no longer mulled in my head at night all the different version I hadn’t tried, like using shortening instead of butter, brown sugar instead of regular…..I made 2 versions with only vegetable oil, 2 with only butter, 1 with half butter and half vegetable oil and the original sea level version which came out as hard

What a GREAT FOCACCIA MEETING we had yesterday! We all did something a little different and all learned something new! What we LEARNED: 1. Cold Ferment creates a chewier, more flavorful bread 2. Cold Ferment requires less yeast than room temp proofing as it ferments for a longer period of time 3. A FLAKY SALT is best on top of the focaccia because a fine sallt will dissolve quickly and make the surface too salty where a flaky salt will sit on top, create more of a "burst" of