All things baking

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