Fundamentals of Baking Science Live Stream!

hello everyone wanted to go ahead and start the live stream a few minutes early to give people some time to join us um so if you are watching let us know where you're watching from and uh i'm kristin and known as baker betty online and i am watching from chicago so really excited to be doing this with you all and we won't get officially started till a few minutes after one o'clock central time so that everyone has time to join us but really excited to see you all here hi matt hi amy memphis tennessee awesome washing from the philippines oh my goodness i can't believe you stayed up so late for this you are so sweet if you do want to go to bed um this live stream will live on the baker betty facebook page and the baker betty youtube channel so if you don't want to watch live you can come back to watch it that's so sweet of you to stay up so late um jacksonville florida hello thanks so much for being here uh california awesome all over the place so we'll give everybody a little time to jump in if you didn't see i pinned a comment to the top of the thread if you're watching on youtube if you're watching on facebook i can't pin comments so you'll have to just click on the top comment and there is a document that's kind of notes from today's session so if you want to use that for um your own reference if you want to follow along today i do have a slideshow that i'm going to be presenting on the screen so you may just want to watch the screen during the presentation but then you can have that document for your future reference when you click on that you are only able to view it it's in a view only format so if you want to make any of your own notes on it you're going to want to go up to file and make a copy and then that will put it in your google drive for your own copy to make your own notes on so that is pinned to the top of the comment section if you're watching on youtube if you're on facebook i can't pin comments but it should be the top comment um hello everybody on tick tock um if you want to see the full presentation there is a link in my bio for the youtube presentation otherwise you're welcome to just watch here and listen i'm going to be doing a fundamentals of baking science presentation um i'm not baking today we're going to just talk about baking science there will be a few little video clips if you watch the full presentation on youtube but it's mostly a discussion today and i'm going to be answering a lot of questions talking about ingredient functions and everything like that so awesome lots watching um how quickly i forgot your words i scored my sandwich loaf and i tore my crust apart oh no [Music] that's okay i'm sure it was still delicious um hi from florida hi from toronto punsville awesome everybody everywhere so yes rachel this is going to be recorded it will live forever on the youtube channel the baker betty youtube channel and on the baker betty facebook page um if you are in my baker buddy private community group it will also be there so it will be you know wherever you are to find it so if you can't watch live with us you can always come back and watch it i'm not sure how long today's session will go i don't want to keep you all too long um i'm guessing it probably will go about two hours because there's a lot to cover and i really want to make sure i get all of the baking science information covered that i can for you and answer as many questions as i can again if you're just tuning in on tik tok i am doing a free baking fundamentals live stream um if you would like to see the full presentation because i do have a slideshow that i'm going to be sharing you might want to go to the link in my tick tock bio and click on the top link and that will take you to the youtube live stream and you'll be able to see the full presentation so all right what time is it let's give everybody just another minute or two um it's just now one o'clock so i want to make sure everybody has a chance to pop in if you haven't yet already let it let me know where you're watching from um please let me know hi billy thanks so much for stopping in totally get it if you can't stay you're so sweet thank you for the roses love you too um oh my goodness athens greece what time is it in athens i bet it's probably late there i'm guessing although i don't know hi from london goodness you guys are watching from all over i love it amsterdam amazing um georgia cool awesome okay let me pull up my presentation here all right is everybody able to see that if you're watching on youtube or facebook can you just confirm you're able to hear me well and you can see the presentation there might be a little bit of a lag here central illinois awesome i'm in chicago so um practically neighbors hello so nice to see you all right perfect everyone so okay i am going to be covering a lot of information today so i will try to answer as many questions as i can if i don't get to your question hopefully um hopefully you can you can email me i am at bakerbetty gmail.com if i if you really have a branding question that i'm not able to get to today but i will try to get to as many as i possibly can try to answer the most common ones i see coming in and um because we are covering so many topics today try to keep the topics or the questions that you're asking on topic for what we're talking about in that moment um because i may cover what you're going to ask later in the conversation if we're not on that topic yet and then at the end i'll try to just answer some miscellaneous questions that we didn't get to during the presentation again if you are just popping into the live stream this is our free virtual fundamentals of baking science class this is going to be recorded and will live on my youtube page and the baker betty facebook page if you're watching on tik tok there is a link in my bio if you want to go to the youtube link to see the full presentation because i do have a um a full like presentation that i am showing so so happy to have you all here and thank you so much for joining me um just a little quick overview of what we're going to talk about today is uh we're going to talk about making fundamentals i really want to give you a good ground work and a good basic understanding of baking science and how ingredient functions how they work together and some proper techniques so i'm hoping that you'll walk out of today with a lot of confidence with how baking kind of works at its most fundamental level because i really think that is the most helpful thing in the kitchen if you have any baking flops or if you're kind of confused about a technique just having that really good fundamental knowledge so that is the goal for today so a couple of the topics that we're going to discuss today are like i said ingredient functions that is really the main section we're covering today because ingredient functions is such a big part of how baking works understanding how they function on their own and how they interact with each other because then you can assess what may have gone wrong if you need to make a substitution you can more critically think about that and i think it's just such an important part of the baking process we're also going to briefly talk about ingredient substitutions now truthfully that topic could be an entire presentation on its own so we're not going to get extremely in-depth in ingredient substitutions but we are going to cover it briefly and give some good general rules of thumb i also want to address ingredient temperatures and some foundational techniques and then at the end we're going to do some baking flop examples and kind of do some troubleshooting so that you can understand what may have happened with the most common baking flops all right so just quickly before we get started just a bit about me if you aren't familiar with me hi i'm baker betty my real name is kristen kristen hoffman i go by baker betty online betty is kind of my online baking alter ego i answer to either name you can call me either a little bit about my background i am originally a self-taught baker so i moved out of the house when i was 18 year old and truly had not baked a single thing in my entire life like not even from a box mix and i think that i just wanted to kind of feel like an adult and be able to make food for myself so i started teaching myself how to bake and originally it was kind of just like chocolate chip cookies off the back of the bag but i got a little more adventurous got really interested in baking science and for about five years just really started just really started teaching myself and reading every resource i could so um i started bakerbetti.com in 2011 and that was really a place for me to just document recipes document different things that i was learning and um then i decided to go to culinary school in 2013 and kind of commit myself to food as a career and um i worked in restaurants for a while i worked as a private chef for a while and um now i teach online full-time as baker betty so i teach on my website i teach on youtube and i have um workshops in the chicago area when we're not in the middle of a pandemic and i have an online baking school that you can take courses through and then i also just wrote a baking fundamentals book that's going to actually be released in november the the release date got pushed back a little bit but uh november of 2021 so super excited about that um i'm seeing somebody saying they're not able to watch um not sure what's going on there i think a lot of you are able to see so um hopefully they're able to find it another way i'm not sure what's going on um okay cool so that's just a little bit of a background about me and now i want to dive into ingredient functions so the first ingredient we're going to talk about is flour because wheat flour and traditional baking is arguably the most important ingredient it is the structure of most baked goods and understanding how it functions is really essential for better baking and really essential for assessing baking flops because a lot of times things that go wrong in baking have to do with either the way you measured flour or the way you mixed flour all of those things can cause a lot of issues with your baking uh okay hold on just a second i just want to make sure is everybody able to see me here um people on facebook are maybe saying it's paused is everybody else able to see me can you confirm i'm not sure what's going on it looks like youtube is going and facebook is going hopefully okay hopefully everybody's some people are seeing okay all right i'm not sure what's what some people are having issues i'm gonna write in the chat really quick if you're having issues to um go out and come back in i'm not sure why some people are having issues okay perfect moving on to continuing to talk about flour so in order to talk about flour we have to talk about gluten because that really is the main function of flour is to build a gluten structure through the production of gluten so um to build structure in our baked goods through the production of gluten so there are a few different kinds of wheat flour that are used in baking and we're going to get into those a little more depth as we go through but they all essentially serve the same function they are building structure in our baked goods through that production of gluten so wheat flour contains two proteins it contains glutenin and gliadin and those two proteins bonded together to form this really elastic network called gluten and they start bonding together as soon as they are moisturized so as soon as you add any liquid into your baked good that contains flour those proteins start bonding together to form this gluten structure so when a dough or batter is baked this elastic gluten network really stretches to contain the gases in the baked goods and this is what allows them to rise so a really strong gluten network is going to produce a baked good with a lot of chew so think about bread bread is something where we really want a strong gluten network because that is going to build all of that chewy texture for us but a weak gluten network is going to produce a baked good that's really light and tender so think about a cake for a cake we're trying to limit the amount of gluten we do need some in order for our cake to rise and hold those gases in but we don't want it to go too far because we don't want a chewy cake that's not very appetizing so um gluten is formed in two main ways the first way gluten is formed is through time so if you have ever made a no-knead bread the thing that is building our gluten structure is time and that's because when you just let flour sit with the water or the liquid those gluten networks are going to naturally start aligning and forming and i actually have a little video here if you're watching on facebook or youtube you can see to demonstrate this so let me show you that so in this video i am mixing flour and water together and if you see i kind of been pulling it up right after it's mixed and it's just completely breaking apart there's no elasticity to it but about 30 minutes later i come back to this dough and i start stretching it again and it has all this elasticity to it and that is just from the natural gluten formation that's happening with time which is really cool to see so the other way gluten is formed is through mixing or kneading so when you need a dough or when you stir a batter a lot that is a mechanical way of forming gluten and that's going to build gluten a lot quicker and a lot earlier in the process so typically with a bread dough we would need it because we want that gluten structure to be built really early on um i can go ahead and take a couple questions about flour and gluten really quick we are going to keep talking about flour a little bit i want to talk about the different types but i know i've already covered a ton of information and i want to grab questions if i have missed any um [Music] all right looks like i'm not seeing a ton of questions so that's good hopefully you are are still able to see me look on tick tock okay cool all right so moving on to different types of flour so wheat flour contains three parts it contains the bran the germ and the endosperm and those three parts are used to make flowers in different forms so white flour is made only from the endosperm part of the wheat because that is the lightest in color and the softest in texture and most mild in flavor part of the grain so they remove the bran and the germ and they grind just the endosperm part of the wheat and it makes white flour now whole wheat flour on the other hand is ground from the entire wheat grain so you are going to have this flower that contains the brand the germ and the endosperm which is going to give you something that has more nutrients more flavor um and you know a lot of people can prefer wheat flour whole wheat flour for those reasons however you do have to be aware that whole wheat flour is coarser in texture and it absorbs more liquid because of the bran and the germ and the other thing that's really important to note about whole wheat flour is that bran and the germ kind of act like little knives that cut through gluten structures so it's really difficult to build a baked good that has a really nice strong gluten structure with only whole wheat flour or with a high ratio of whole wheat flour and that's because of the bran and the germ really cutting through those gluten structures and working against you to build that really elastic gluten network it can be done it just takes some really advanced techniques and a lot of knowledge about baking to do whole wheat bread 100 whole wheat bread that's light and fluffy and has that really strong gluten structure um there are a few different types of white flower that we should discuss um and if you're watching from outside of the u.s this may not apply to you um but in the u.s we do have either bleached or unbleached flower and when flower is first milled it's like it has this natural slight yellow tint to it and consumers don't find this appealing so flower either goes through a natural aging process or it is chemically bleached so both of these processes are going to make a flower that's lighter in texture and lighter in color but unbleached flour just goes through that process naturally and then bleached flour goes through a chemical process to reach that that stage so therefore unbleached flour tip typically is a bit more expensive to buy because it takes longer to make because it has to go through this process naturally where bleached flower uh flower millers don't have to hold on to it as long they can just go through the um chemical bleaching process and then it's ready to sell so typically bleached flour is easier or is a bit cheaper to buy um the other thing to note about bleached flour is that it does have a subtle flavor and smell to it that's a little bit acidic some people really notice this and do not like it some people actually prefer it so a lot of this is just personal preference but really either bleached or unbleached flour can be used for most everyday baking but i prefer to keep unbleached all-purpose flour on hand because i find it is a bit more versatile so um because bleached flour the protein structure actually gets a little bit weaker through the chemical process so if you want to make bread it's really difficult to um make a bread with a really strong gluten structure because those proteins are weaker from the bleached flour so i just tend to prefer unbleached i find it a little bit more versatile you can still make bread with bleached flour a lot of it is just what you can find in your own personal preference um let's see um steven is asking does bleached flour have a taste or taste any different so bleached flour that is just the all-purpose bleached flour can taste a little bit different but where you're really going to notice it is in something like a cake flour cake flour is very very heavily bleached because for cakes we want that really um we really want that weak gluten structure because we don't want a super chewy cake so cake flour i don't know if you've ever smelled cake flour but if you have some on hand just smell it you will notice it smells very different than just regular all purpose flour and that is from the heavy bleaching and therefore it does have a slight taste to it it's just a little bit acidic i actually really like it in cakes um but it's again it's a personal preference um all right moving on i just want to quickly review the different varieties of wheat flour that you're going to find and likely work with if you bake a lot and what they're good for and how they differ so of course wheat flour is made in this wide range of flowers and the most common that you're going to see is all-purpose flour or plain flour and this has a moderate protein content around nine and a half to 11 percent and like we discussed before the protein is what creates the gluten so that moderate protein content is going to be good for really most everyday baking uses you can use it for cookies cakes you know brownies bars pies really anything it's going to work pretty well for now in contrast we have bread flour which has a higher protein content it typically sits around 12 to 14 and that's because for bread we want that bigger stronger gluten structure so really the best use for bread flour is bread just like what its name suggests it's pretty much a no brainer on the other end of the spectrum we have cake flour so cake flour contains a lower protein content usually around six and a half to eight percent and its best uses are for really delicate pastries or cakes so i really like i because i bake very frequently i like to keep those three flowers on hand pretty much at all times um and then that way i have like the most versatility with my flowers another flower of note is what's called self-rising flour so self-rising flour is actually a combination of ingredients it's a combination of all-purpose flour already pre-mixed with salt and baking powder so we're going to talk a little bit about baking powder later in the discussion but baking powder is a chemical leavener which is different from yeast so i think the name of self-raising flour has kind of given it this common misconception that you can use self-rising flour in bread in place of yeast and it really does not work that way um but you can use it in something like a biscuit and you already have your flour salt and baking powder in your recipe and then all you need to do is add some butter and some buttermilk and you have biscuits um so it can be a nice flour to have on hand if you bake a lot of things like biscuits or scones or quick breads i don't have it on hand it's used a lot in the south in the u.s i should also note that if you live outside of the us there may be available to you a flower called self raising flour which is different than self-rising flour and self-erasing flour is a combination of all-purpose and baking powder but there's no salt in it so just something to note um and then as we discussed earlier whole wheat flour so whole wheat flour has that protein content similar to bread flour around 12 to 14 percent but like we discussed before because of it in the germ and the wheat flour it's more difficult to build that stronger gluten structure so even that you know higher protein content it's not a stronger gluten structure so just something to note i like to use whole wheat flour substituted in for small amounts of white flour i don't typically use really high ratios of whole wheat flour because things can just start getting a lot more dense so i like to just use it in smaller quantities to add some extra flavor and nutrition before we move on to talking about fats and fats functions are there any other questions about um flower before we move on i know that was a lot of information very quickly um let's see if i have any questions that i missed in the chat here uh can i talk a little bit about oh flower and the difference between all uh all-purpose flour so ooo flour is a flour that has been more finely milled and it also still has a higher protein content so cake flour is really really finely milled and heavily bleached but it also has a low protein content whereas oh flour does have um that more finer mill to it oh pizza crust it's a little difficult to find uh you can sometimes find it in specialty markets or you might have to order it online what about i'm corn so i [Music] also has that low protein content so you're not able to build a really strong gluten structure with it um sifting flour make a difference a couple of people are saying it's breaking up um goodness it says i'm going good here is it getting any better or is it still breaking up a lot before i keep talking oh no that's not good um okay it's better i closed out of a couple tabs maybe maybe it's getting better so this will be recorded i i'm using a program that's going to record the whole thing completely so even if it doesn't go through um well on um whatever platform you're watching on hopefully it should be better now um when i come when it when the recording goes out it should still be good okay it's getting better again okay good i closed out of a few tabs just in case that was affecting it i had a bunch of live streams pulled out but um okay so if somebody asked if stiffening flour makes a difference so sifting your flour can make a difference for specific things so um i always suggest sifting your flour if you're making a cake um cake really needs that like light texture and airy texture and if um you you don't sift it it can just be a lot heavier and i do think it makes a difference with cake but for something like a cookie or a bread or a brownie i don't find it really necessary just give it like a really good whisk and that should be good for you i also always suggest sifting things like uh cocoa powder or powdered sugar because those tend to really clump a lot so sifting can really help break it up and um can help okay back to the iron corns people missed that part einkorn is considered an ancient wheat so it's one of the original forms of wheat it's not the same as the wheat that we typically grow nowadays and um it has a lot of really nice flavor and texture it's different than our traditional wheat that you might find now but again it has that lower protein content so it's not going to build a really strong gluten structure if you want to incorporate some iron corn in something like your bread similar to whole wheat just use a little bit of it in place of your white flour like maybe up to up to a quarter of the amount of flour i wouldn't go much farther than that okay let's talk about fats so i would say fats are maybe the next most um important ingredient in traditional baking i mean all of the ingredients we're talking about today are very important but fat plays a huge role in the uh structure and the texture of our baked goods so um not only does fat just add a lot of richness to our baked goods but it helps keep baked goods moist and it actually plays a pretty big role in how our baked goods rise and how they're leavened so um the first roll that plays is rich richness flavor and moisture it is going to keep things just really flavorful plain and simple something that has a lot of fat in it is going to taste better typically than something that doesn't have a lot of fat in it plain and simple it also helps keep things tender and that's because fat is just a really powerful tenderizer it creates this barrier between the the proteins in flour and the moisture that you're going to add into your baked goods and that little barrier is going to help slow down gluten development and as we said you know once the the moisture gets in contact with the flour that's when gluten immediately starts forming so when you have fat incorporated into your baked good that slows things down and fat actually helps to shorten gluten strands so if you are familiar with the vegetable fat called shortening that's actually where its name comes from is because it actually shortens the gluten strands so another good example to think about this is if you look at a bread that has no fat in it so something like a baguette which has no fat in the dough and you compare that to something that has a lot of fat in it like a brioche bread you can see how one is a lot chewier and a lot more crusty whereas the bread with a lot of fat is a lot more tender and soft but fat also plays a pretty big role in how things are leavened so especially solid fat we're talking butter shortening lard those things are going to be creamed with sugar and this helps trap a web of air in the baked good and that is really important to help lemon now we have a whole leavening section coming up so i'll talk more about that but just keep in mind that that is really important and then when you are working with butter butter is not 100 fat butter sits around like 80 to 81 to 83 fat and so the rest of that is water so when you bake with butter the water is going to evaporate off which creates steam which helps things rise and so that is another way that fat functions as leavening let's quickly review some of the types of fat um there are two kind of categories of fat there are liquid fats and there are solid fats so solid fats can always be melted into a liquid form however they do re-solidify when they're cooled so they do function slightly differently than true liquid fats um butter is the most common type of solid fat and it adds you know really great flavor to our baked goods i think that's probably why it's the most common fat in baking because you know it just adds such a great flavor and like i said before it's kind of in the 80 to 83 range with the water being added to it so it helps with leavening and another benefit of butter is that it has the melting point around 90 to 95 degrees fahrenheit which is 32 to 35 degrees celsius so this means that when you eat something with butter that ma that fat literally melts in your mouth so it's not going to leave this really like filmy kind of texture in your mouth after you eat it because the fat melts as you eat it um i do want to know keep in mind things like margarines and whipped buttery spreads are not the same as true butter those can contain as little as 35 fat because they whip tons of air into them and so they're not a great substitution for real butter um they can cause lots of issues with your baked goods um quickly a note about salted versus unsalted butter the only difference between the two is that there is salt added to salted butter that's really it um i prefer to bake with unsalted butter because i like to control the amount of salt that i put in my baked goods but that is just a personal preference if you keep only salted butter on hand you can make adjustments to your recipe for every one stick which is 113 grams of butter there is about a fourth teaspoon of salt in that butter so if you know knowing that if you only have salted butter on hand you can make that adjustment and just reduce the salt a little bit if your recipe is calling for unsalted butter um let's quickly talk about vegetable shortening so vegetable shortening is a hydrogenated fat made from vegetable oils and this process of hydrogenating the oil makes it solid form and shortening is 100 fat in contrast to butter which is in the 80 range so this means that it creates a baked good that's more tender than when working with only butter but it also sorry not butt but it also prevents pastries like pie crust from shrinking and that is because of that lack of water evaporating out of it because it's 100 fat there's no water evaporating off of it so it can help with things not shrinking as much vegetable shortening does have a melting point though around 118 degrees fahrenheit which is 48 degrees celsius so considerably higher than butter so this can be some benefit to you if you want to make like cookies that don't spread out as much shortening can be really helpful for that because they're going to hold their shape for longer in the oven before the fat melts and spreads the cookie out but the downside of it is that it can leave that really greasy film in your mouth because it does not melt at body temperature so when you eat it you can kind of like feel it in your mouth and some people really don't like that um lard functions very similarly to vegetable shortening lard kind of got a really bad name in the 90s because um you know people think it's unhealthy for you lard you know i i don't consider lard any more unhealthy than any other fat i really like to bake with lard especially for savory things if i'm gonna make biscuits and put sausage gravy on it or if i'm gonna make a savory pie i love working with lard it's also 100 fat lard is fat that is rendered from a pig so um even you know if you cook bacon down and you save your grease that is technically lard it's you know more flavorful than just regular lard but i like to save my bacon grease added into biscuits and things like that but there's also a type of lard that is um called leaf lard and it's a really snowy white form of lard you can typically find it in the grocery store or online and it's extremely mild in flavor so it's really nice to use in baked goods where you don't want that kind of porky flavor added to it um and if you've never tried lard before and you're you're not a vegetarian you might try it it's really delicious all right so let's quickly talk about some oils and then i'll get to some fat questions before we move on to sugar so oils are all of our liquid fats anything that is in a liquid oil form so canola oil vegetable oil safflower oil grape seed oil olive oil those are all of our liquid fats and they all essentially function the same way in baking because they stay liquid when they cool and they're all 100 fat so they cannot really do any of the leavening that our solid fats can do but they can still add a lot of moisture and tenderness to our baked goods and things that are made with oil tend to stay more tender once they're cooled and that's because the oil does not solidify so if you have ever had an oil-based cake and you put that side-by-side something that's a butter-based cake like a pound cake the oil-based cake is going to be much more tender and moist once it's cooled than the butter based cake and that's because the butter is going to solidify once it cools down as a general rule of thumb you don't want to substitute liquid fats for solid fats now if you're really in a bind solid fats can always be melted down into liquid fat form if you need that if you're it for instance if you're making muffins and it calls for oil and you don't have oil you can melt your butter and let it cool a little bit and use that in place of the oil but you should never substitute liquid fat in place of solid fat and that's because of all of the scientific rules that solid fat plays in baking liquid fats cannot replicate that so that's something to to really keep in mind okay before we move on to sugar i am seeing a couple of questions coming in um when baking with brown butter would you weigh before or after baking i find a pretty big difference because the water evaporates would it be okay to brown the butter in bulk and refrigerate for future use so for brown butter it kind of depends on how your recipe is written if your recipe is written for you to already use brown butter then you will use the amount of butter the recipe has brown it and then that's the amount you put in your recipe because it is written and tested to be used with brown butter if you are converting a recipe that doesn't call for brown butter it calls for regular butter and you want to use brown butter you do need to take the weight after so um i will typically either brown a little extra butter and then weigh it after it's browned and try to get the right amount or sometimes i'll just throw like an ice cube into the butter after it's been browned to add that extra water back into it um and then that can kind of make up for it so that's up to you there is an article on my website if you go to bakerbetty.com and search for brown butter i have a whole article about how to brown butter and how to substitute it in baking um i don't like keeping large batches of it in the refrigerator unless that entire batch is going to go in one batch of baked goods that's because the fat solids are going to sink to the bottom and that's where most of the flavor lies in brown butter so if you're going in you know you say you have this big batch of brown butter and you just need like a fourth of it it's kind of difficult to then you know make sure you're getting enough of those milk solids that have sunk down to the bottom to be in your recipe and it can be kind of different so it's not the it's not the best to do large batches of it unless that entire large batch is going into one batch of baked good or whatever you're making um is it better to use regular butter or european butter it depends on what you're making so european style butters tend to have the higher fat so they typically sit around 82 to 83 whereas american style butter is typically on the 80 range so if you have something where you really want that really rich butter flavor and butter is kind of the star of the show for instance something like a puff pastry or croissant then yeah you might want to go ahead and splurge for the european style butter because butter is the the star of the show but i don't splurge on things like that for other things where the other flavors are you know more of the focus so if i'm making something like a brownie or a chocolate chip cookie you know i'm really more focused on the vanilla and the cookie and the chocolate chips in the cookie and so i'm not going to typically splurge on the higher quality butter for that or the higher fat butter but that's you know a personal preference um let's make sure i'm seeing when a recipe calls for melted butter should you weigh it after it's melted so if the recipe already calls for melted butter you take the weight that it lists of the butter and then you melt it down and then you don't need to re-weigh it it it'll just be whatever it calls for um does brown butter affect the texture or just flavor it can kind of affect the texture because you did evaporate all of that water off of it you if you are adapting a recipe you need to use the brown butter in the original form that it asked for in the recipe so if you're making cookies and you needed soft solid butter you need to brown the butter let it cool let it come back to that solid state so that it's in that or that form that it needs okay i think i got most of the questions there let's move on to sugar um so sugar's most prominent function in baking is obviously to sweeten our baked goods seems pretty straightforward but it does have a lot of other scientific roles in how it works to form the structure and the color and the texture of our baked goods so right now we're just talking about solid sugars liquid sugars such as honey maple syrup those types of things function very differently than solid sugars so right now we're just talking about solid sugar so its main function like we said is to sweeten in flavor granulated sugar is very neutral in flavor but um things like brown sugar have a lot more flavor in them because they contain molasses so that's going to add some flavor to our baked goods the next function of sugar is to encourage browning so because sure sugar caramelizes as it's heated it will help your brown your baked goods to brown so a baked good that has a high ratio of sugar is going to brown much more readily than a uh baked good that has little to no sugar in it and that's because of the caramelizing process sugar is also hygroscopic in nature so that means that it grabs and holds on to moisture so sugar or so baked goods that have a high ratio of sugar are going to stale less quickly than baked goods that have no sugar and that's because they're holding on to that moisture and it really helps keep your baked goods moist sugar also acts as a tenderizer and this kind of goes back to what we've already discussed about gluten and how gluten is formed because sugar is holding on to that moisture it's leaving less readily available for the flour to absorb and create gluten with so it helps keep things a lot more tender and then it is a big part of leavening and baking and that's because sugar is often creamed with butter or it's whipped with eggs or heavy cream and that is going to force a web of air to get trapped between sugar and the other ingredient and this is going to help lighten and leaven our baked goods so let's quickly review a couple of the different types of sugar just so we're all on the same page about that so granulated sugar is white sugar it's a refined sugar it's very neutral in flavor and it's used probably the most commonly in baking in the us and then if you live outside the us especially specifically if you live in the uk you have a similar sugar called caster sugar and in the u.s we would see that labeled as super fine sugar and this is very similar to granulated sugar but it's ground a little bit smaller than granulated sugar and you can typically exchange the two if you see a recipe that calls for granulated sugar you can use caster sugar or vice versa it's not really going to affect it much but if you want to make your own super fine sugar you can put granulated sugar in a food processor give it a couple of pulses and that will give you a bit of a finer grain because super fine sugar in the us is really only sold in like very small packets um whereas you know in the uk you can find it much more readily available so both of these types of sugar are forms of cane sugar they're made from cane sugar um all right moving on to brown sugar so there are two types of brown sugar there is um light brown sugar and there is dark brown sugar so both of these sugars are granulated sugar that has had molasses added back to it molasses is a byproduct of refining sugar so to make brown sugar they put the molasses back into it so light brown sugar has a smaller quantity of molasses and dark brown sugar has a higher quantity of molasses i'm sorry if you can hear the stomping my upstairs neighbor is being very loud right now hopefully that's not too distracting um so this is kind of a personal preference which one you're going to use some recipes will specify which one to use i tend to use dark brown sugar i just like the extra flavor that it brings and molasses is even more hygroscopic than regular sugar and so um it is going to keep things even more moist and more chewy so especially if i'm making something like cookies i really like the dark brown sugar because it helps keep them really chewy and nice and moist the other important thing to note about brown sugar is that molasses is acidic in nature and we're going to talk about this more in our leavening section but as acid is really necessary whenever we're working with baking soda in our baked goods so a lot of times brown sugar is used in a recipe because of its acidic nature so we'll talk about that more in a little bit but just keep that in your mind um and then our last main sugar that we're going to talk about is powdered sugar powdered sugar is also made from cane sugar it's ground very fine you might also see it labeled as confectioners sugar or icing sugar or 10x sugar the 10x comes from the fact that it is ground 10 times finer than granulated sugar and powdered sugar is also always mixed with some kind of anti-caking agent so something like um cornstarch and that is to help it from clumping because brown sugar is ground or powdered sugar is ground so finely that it's going to just clump so bad if it doesn't have some kind of starch in it and because powdered sugar does have a starch in it baked goods made with powdered sugar are typically very very tender so something to note let me see if i'm missing any questions before we move on to our egg section um you're tuning in lake yes so the if you're tuning in late the recording will be saved to my youtube and my baker betty facebook page so you'll be able to watch from the beginning you won't be able to watch from the beginning until this live stream ends um but just something to keep in mind so um because sugar is made more fine can it be used when you're using powdered sugars sorry i'm trying to understand this question um so no caster sugar is much uh coarser in texture than powdered sugar powdered sugar is very very very fine if you put caster sugar and granulated sugar side by side you really wouldn't see too much of a difference it does have a bit of a finer grain but it's not super super noticeable so those two are easy to interchange but you really don't want to use caster sugar in place of powdered sugar if you need to make powdered sugar there are recipes online i i can't think of the exact ratio off the top of my head but what you're going to do is you're going to take either granulated sugar or powdered sugar put it in your food processor and let it go for quite a while until it becomes a really fine powder and then you have to mix it with some cornstarch or some kind of anti-caking agent so just that's how what you would need to do if you don't have powdered sugar on hand okay let's move on to sorry making sure i didn't miss any questions over here you pre-ordered the book thank you so much for pre-ordering the book that's so sweet of you i really hope you love it um you're getting a sneak peek at some of the content that's in the book right now um okay let's talk about eggs we're still talking about ingredient functions there's a lot in this section but things will move really quickly once we finish with ingredient functions so let's quickly talk about eggs eggs are utilized in three different forms in baking so they are utilized as a whole egg as egg whites or egg yolks and depending on which form you're using they have different roles and functions so a whole egg is made up of quite a bit of water but as well as protein and fat and so these three things really work together to perform a few different functions in baking um the main function being is that they work as a binder they really help hold things together with our baked goods and because of the protein content and how the egg yolk gels that's what really helps bind things this they also just add some structure and strength to our baked goods whole eggs are also a really big part of what helps leaven baked goods and that's because there's so much water in them that water evaporates off and that is going to create steam and help lift and leaven our baked goods they add a lot of flavor and color and richness and then because of the fat in whole eggs they also help to tenderize and moisturize our baked goods okay let's quickly talk about egg whites oh whoops go back okay egg whites um are about two-thirds of the total volume of an egg and it's made up mostly of water but some protein and egg whites do not contain any fat and so therefore they function very differently than egg yolks um they are going to help lighten and leaven egg whites can be whipped into a foam and can uh increase in volume a great deal and so often you'll see them whipped into a foam like a meringue and then that is folded into a cake batter to help lighten and leaven and um that is just a really big part of how a lot of baked goods are leavened but egg whites also help create crispness if they're used by themselves in baked goods and that's because again of the water present in the egg white and the absence of fat it just tends to kind of have a drying effect on your baked goods so it can kind of create a crispy texture and you can think about things like a pavlova or a meringue cookie in as a good example of how egg whites can really help crisp things up um and function of egg yolks because they really have mostly fat in them and some protein they function much differently than the egg whites um their biggest function is to add richness to our baked goods because of that fat content but they're also really great emulsifiers and you can really see how this works if you make something like a custard something like a pastry cream or a custard ice cream the egg yolks are really going to help homogenize that mixture and thicken it up and gel it together egg yolks are of course going to add some flavor and color to our baked goods and then they're going to add really great moisture again because of the fat that's present in them so that's really it with eggs again three different functions depending on which form you're using them in um how do you know how many eggs to use in a recipe and how much of each meaning egg and white i mean your recipe should should tell you if it's a well-written recipe it should tell you the number of eggs to use most recipes are written with um large eggs in mind a large egg once it's cracked the full egg weighs about 50 grams so if your recipe is calling for weight measurements for your eggs you can use that as kind of your general rule of thumb 50 grams for one large egg so if your recipe says 150 grams of egg you're probably going to need about three eggs i typically always write my recipes stating the amount of eggs because it's just more practical practical um what's my favorite thing to do with separated whites after you've used the yolks you can freeze the whites so often i'll put them in like a deli container and label it um like you know four egg whites with the date on it put it in the freezer and then if i need to make meringue later on i can pull those out and make them egg whites can be used for meringue cookies for pavlova for um like a chef on cake or a sponge cake or macarons there's so many uses for egg whites so if you don't have to use you don't have to use them immediately you can throw them in your freezer um yes the session is recorded it will be posted as soon as this session is over you'll be able to watch the whole thing does the freshness of egg affect the quality of your product it can it depends on what you're making if you're making something like a poached egg a fresh egg is going to work much better and that's just because the white is going to be tighter and it's going to hold together a little bit better but on the other hand if you're making something like a macaron you actually kind of want the eggs to be a bit older it's going to help your meringue create the batter in a way that's not going to crack as much i don't really know the science behind that but it's just kind of uh a general consensus that older egg whites work better for macarons so it just kind of depends you can freeze egg yolks too but because they're higher fat they don't really get solid and you wouldn't really want to keep them for too long like probably maybe two months or so okay let's move on to leaveners so leavening refers to the gases that are trapped in our baked goods when it is baked so there are numerous ways that baked goods are leavened and whatever method you utilize leavening is just such an important part of almost all baked goods so there are kind of three main categories of leavening that we use in baking and those are chemical leavening which is baking powder and baking soda physical leavening which is air and steam and then biological leavening which is yeast so let's talk about chemical leavening first so both baking soda and baking powder are forms of chemical leavening and when they are added to our baked goods a chemical reaction occurs and it produces carbon dioxide and this gas is going to get trapped in the structure of our baked good as it bakes to lebanon now there are two main points in which chemical leaveners react when they are in contact with an acidic ingredient and when they are heated um yes there is a handout for this it i'm not sure if you're i think you're watching on youtube there's a penned comment if you go to the pinned comment you can click on the link and there is um a handout if you want to reference it um so baking soda is also known as sodium bicarbonate or bicarbonate of soda and it is alkaline on the ph scale so because of this it needs an acidic ingredient in the recipe to interact with if a recipe does not have an acidic ingredient in it the baking soda is not going to start creating those co2 gases until well into the baking process at which point it's typically too late and it's not going to fully eleven you're baked good on the other end additionally um baking soda is going to leave a bit of a bitter or a metallic aftertaste in your mouth if it does not have an acidic ingredient to neutralize it so those are two reasons why it's really important for baking soda to have an acidic ingredient in the recipe um baking soda is about four times more powerful by volume than baking powder so typically if your recipe is calling for baking soda you're gonna notice it's a much smaller amount than the typical amount of what a recipe calling for baking powder is going to call for um so some of the most common acidic ingredients that you're going to see used in a recipe to interact with baking soda are brown sugar like we discussed because of the molasses in it buttermilk sour cream and yogurt cream of tartar um natural cocoa powder but not dutch processed cocoa powder we're going to talk about that in just a minute and then melted chocolate it's not going to interact with like a solid chocolate chip or something like that would have to be melted chocolate molasses honey lemon juice vinegar so those are the most common ingredients you might see in your recipe that will activate your baking soda so on the other hand baking powder is a complete leavening system which means it is a combination of baking soda and acidic ingredients so baking powder does not need another acidic ingredient in the recipe in order to properly leaven your baked goods it's going to begin reacting as soon as it's hydrated so most baking powder is also double acting and that means that it contains two acidic ingredients so the first one is going to activate when it's hydrated with a liquid and then the second one is going to activate with heat so you kind of get this two bursts of activity and it's going to i you know i said earlier that baking soda will also start reacting with heat but it needs much more heat than what the double acting baking powder needs for that second burst of of leavening um let's quickly talk about physical levany so physical leavening includes air and steam and while these two things might not seem all that exciting they are really powerful forms of leavening so air is one of the most common instances of leavening and you're going to see this when butter and sugar are creamed together and this process is called creaming and it's forcing air to get trapped between sugar and fat and it creates this web of air and that increases in volume and that is going to help leaven baked goods things like cookies cakes but also it gets trapped in things like whipped cream that can then be used to be folded into something like a mousse and that is going to really lighten our baked good um the other form of physical leavening is steam and this is a very powerful form of leavening because when water evaporates and turns to steam it actually increases in volume by 1500 times and so it can really produce this great amount of volume in our baked goods and i like to use puff pastry as a really good example of this and that's because puff pastry is what's called a laminated dough so it is formed in a way in which there are lots of alternating layers of dough and butter dough and butter dough and butter tons of them and so when it goes into the oven that butter is going to melt the water from the butter is going to evaporate off and that is what creates all of the puff in our baked goods and i have a little video here to show you there is no baking powder no baking soda in this puff pastry the only thing that is leavening it is steam and you can just see how big this puffs up so it can really do such a great deal of leavening um and then our last oh yeah we're not switching here all right and our last form of leavening is biological leavening and so that is yeast and we call it biological leavening that's because it is alive yeast is a fungus and it you know is a living organism and that's how it is leavening our our baked goods that have yeast in it so there are three different forms of yeast that are used in baking we're mostly going to talk about dry yeast today but dry yeast comes in active dry and instant yeast and then there's also fresh yeast which is a cake yeast that is really moist and kept in the refrigerator section of the grocery store it's a highly perishable item it really only lasts for about a week to 10 days so it's not as commonly used as dried yeast because it has such a shorter shelf life and then there's natural yeast which is something like a sourdough starter we're going to capture yeast from the flour and the air and then that is used to leaven bread dry yeast is the most common yeast used for baking and it is a very specific strain of yeast that is cultivated for its ability to work super quickly and efficiently to make bread rise and you might think that well most bread recipes are going to call for you know at least an hour for the first rice probably another hour for the second rice two hours doesn't sound that quick but in yeast world that is very very quick in comparison to something like a natural yeast starter usually things are going to rise for you know maybe 12 hours total for something like that or more so it just works super super efficiently um dried yeast is just yeast cells that have been dried out so therefore they're in a dormant state because yeast needs two different things to thrive it needs moisture and it needs a food source so dried yeast does not have either of those things present so it's just a sleep until you hydrate it and put it in your dough and it wakes up um active dry yeast and instant yeast which you might also see instant yeast labels as quick rising yeast or rapid rise yeast both of those function essentially the same the only difference is the rate of activity active dry yeast contains larger yeast cells so they just function a little bit slower than the smaller yeast cells that are in instant yeast and you might hear people say that active dry yeast has to be hydrated before you put it in your baked good but it actually doesn't have to be the original form of active dry yeast had to be hydrated but it does not any longer if you want you can just throw it right into your dry ingredients just like you would with your instant yeast and you are good to go um they can pretty much be used interchangeably but just be aware that the active dry yeast is going to about double your rising times as compared to instant yeast and that can be a good thing when things firm it more slowly they have more flavor so whichever one you want to use is kind of a personal preference but if you have time i do suggest using active dry yeast because it does function more slowly and you're gonna have a more flavorful bread so um let's talk quickly about how yeast functions like we just mentioned yeast needs two things to thrive moisture in a food source the food that yeast thrives on is sugar so that is the thing that it's going to start eating and producing carbon dioxide gas from but there does not actually have to be sugar in your bread dough in order for it to have a food source um the starches and flour will start converting into simple sugars as soon as they are hydrated so if you have a bread recipe that doesn't have any sugar in it that is still going to have food for your yeast and it's still going to be able to wake up and produce those carbon dioxide gases um when yeast is put into a bread dough a dried yeast is put into a bread dough the moisture is going to wake it up and then it's going to start feeding on those sugars and this process is called fermentation it is what leavens and flavors are bred through the production of the carbon dioxide gas and alcohols yeast is also extremely sensitive to temperature so cold temperatures really slow down yeast activity and warm temperatures really speed up yeast activity so that's something to keep in mind whenever you are trying to control the speed of your dough if you need things to move a little quicker find a warmer spot for your dough if you need to slow things down find a cooler spot for your dough you can even use your refrigerator to really slow things down but do be aware that yeast begins to die around 140 degrees fahrenheit which is 60 degrees celsius so you do need to be careful about things getting too hot especially with the liquid that you add into your bread dough so typically if you're adding your liquid if your yeast is in your dry ingredients and you're adding your liquid into your whole amount of dry ingredients typically you want your liquid to be around 120 to 130 degrees fahrenheit which is 49 to 54 degrees celsius if you are going to be proofing your yeast which we'll talk about here in a second which is means you're putting your yeast directly into the liquid you want it to be a little cooler so about 110 to 115 degrees fahrenheit or 43 to 46 degrees celsius so a little bit warmer if the yeast is in the dry ingredients a little cooler if you're going directly into the liquid thank you so much for the heart this is very sweet of you um okay so let's talk about proofing yeast so proving yeast is a way to make sure your yeast is alive and sort of give yourself a little bit of a jump start on its activity um so the process of proofing yeast is when you add your yeast into warm liquid and you give it a pinch of sugar and the liquid is going to hydrate the yeast and wake it up and then the sugar is going to give it food to wake up to and you're just going to sit and let it work for about five to 10 minutes and what you're looking for is signs of life it's going to look like foaming on top it's going to look like you can see in this picture here it's going to look like almost like it's being carbonated because it is being carbonated the yeast is feeding and creating carbon dioxide gas and you'll see these little tiny bubbles popping to the top it's not going to be super dramatic you have to like kind of really look for it but that is a sign that your yeast is alive you can go ahead and add it to your bread dough and it's going to make your bread dough rise rice this is really good to do if you're a new bread baker and you're kind of nervous about yeast and you're nervous about killing it you should be good to go if you see the signs of life after you proof it you can do this in any bread recipe even if it doesn't call for proofing your yeast so you're just going to take the liquid from the recipe you don't have to use all of the liquid from the recipe at least like a half of a cup of the liquid from the recipe or you can use all of it you're going to warm it up to about 110 degrees fahrenheit you're going to add your yeast add a big pinch of sugar a couple pinches of sugar and watch for its activity once you see the activity then you can go ahead and add it into your dough and you know it's going to make your bread dough rise um and it also gets things moving a little quicker so if you're kind of in a hurry and you need your bread dough to move really quickly this is a great thing to do to just kind of get it moving okay let me answer some yeast questions before we move on um i'm so glad sarah says she's coming away with a lot of needed information um i'm so great uh so glad at what point can you overnight proof bread in the refrigerator so there is a step in bread baking that you can use called retardation and that's where you put your bread dough in the refrigerator there are two points in the process which you can do this you can do this during the bulk fermentation phase which is the first rise that your dough goes through and um you can like just mix your dough and before it goes to that first rice put it in the refrigerator you have a much longer time frame in which it can stay in the refrigerator if it's during the bulk fermentation because your dough is not shaped yet and you're not risking overproofing it so you can also put your dough in the refrigerator after you have shaped it which is during the proofing phase and you can put that in the refrigerator you shape your dough put it in the refrigerator and usually you can go like maybe 16 to 18 hours after you have shaped it and that's because the dough has already been formed and you can risk overproofing it at that point um so it's a little bit of a shorter time frame if you do it during the bulk fermentation phase so before it's shaped you can go up to like three or four days you can leave it in there for a long time and so your dough is not going to completely stop rising it will still rise very slowly but it's going to have a lot more flavor and it can also just make your timeline a lot more flexible um what make sure okay any other yeast questions i do have a lemon cake recipe a lemon chiffon cake recipe on my site um somebody was asking for a lemon cake recipe chiffon cake is one of my favorite types of cake because it's super light and tender but also super moist and there's uh if you just go to bakerbetty.com and look for lemon chiffon cake you'll find it um okay let's quickly talk about dairy products and i think this is our last ingredient function and then we'll be zooming through the rest um okay so the main function of dairy is to oh sorry real quick can i refrigerate during bosa yes you can you can refrigerate during both steps if you want to for sure um so the main function of most dairy products are to add moisture to our baked goods and sometimes flavor and some richness so milk's main function in baking is really just moisture and then depending on how much fat is in the type of milk you're using sometimes it's also to add some richness and tenderness so in general milk that's like low fat one percent two percent those can all be used interchangeably and can also be easily substituted with a non-dairy milk because we're not really relying much on the fat in those types of milk to do much in the recipe where in contrast if you have a recipe that calls for whole milk half and half or cream those things are going to really rely more heavily on the fat that's in it and so you really shouldn't try to substitute them with a lower fat option if you need to make a substitution to a non-dairy option you would want to find an option that is also similar in fat to what is being called for in the recipe heavy cream whipping cream double cream are all types of milk that have at least 30 percent butter fat in them and that is going to allow them to be whipped into a foam they can hold air within them and so they're used a lot for moisture and richness and then they're also used to lighten and leaven things if you try if you have a recipe that's calling for you to whip air into your cream um you're not going to be able to do that if you try to substitute it with a lower fat milk that fat is needed to hold the air in it um cultured dairy products are things like um sour cream buttermilk and yogurt those are all cultured uh dairy products and they are acidic in nature because of the fact that they're cultured and so these products are used really frequently to activate baking soda like we talked about baking soda needs that acidity in order to function properly and they also add lots of moisture and kind of like a tangy flavor to baked goods and that's because of that acidity these products can kind of be swapped for each other if they are in similar consistencies so if your baked good calls for plain yogurt and you only have sour cream on hand you can swap those because they're similar in texture now you might see really frequently if something calls for buttermilk a lot of times recipes will call buttermilk substitutes something like taking regular milk and adding either lemon juice or vinegar to it to create this buttermilk substitute you can do that and it works a little bit i don't personally like this substitute because the texture of it is much different than true buttermilk buttermilk is a very thick and rich product so my favorite substitute for buttermilk is to take either yogurt or sour cream and add a little bit of water to it to thin it down until it's about the consistency of buttermilk usually the ratio that i use is for if my recipe calls for a cup of buttermilk i'll use three fourths of a cup of either sour cream or yogurt and add about a fourth cup of water and whisk that together really well that's a great buttermilk substitute they also sell dried buttermilk powder that you can keep in your pantry if you don't use buttermilk a lot and then you always have it on hand you just reconstitute it with a little bit of water and that's a really great use for buttermilk as well quickly just a few other important ingredients to note salt is an extremely important ingredient in baking it's very underrated baked goods that are made without salt are going to taste so flat and boring salt really enhances and balances flavor especially sweetness things are actually going to taste so overly sweet if you don't put enough salt in your baked good i personally really prefer to use kosher salt in all of my cooking and baking with the exception of cake i like to use a fine sea salt with cake because i want it to dissolve more into my batter but i really like the coarser texture of kosher salt for most other baking cookies brownies pie crust i really like that it has like that bigger flake and so you get little hits of salt throughout the baked good um if you use table salt for your baking and your recipe calls for kosher salt or fine sea salt you're going to want to reduce the amount of salt in your recipe by about half because table salt is much more salty by volume as compared to those other types of salt um extracts and spices and baking really only serve the purpose of flavoring our baked goods so things like vanilla or almond extract or cinnamon all of those things are not really contributing to the structure or the chemistry of the recipes formula so those are really easy things to play around with in your baking if you want to try different flavors or get a little bit creative those are things you can change quantities of or change out what type you're using really easily and that's a great way to kind of play around with baking spices do lose their potency over time some say that you should replace your spices like every three months i don't think that's very practical for most people [Music] because it will not lose its potency i don't want to dress cocoa powder animation [Music] is sold in two main forms for baking there is natural cocoa powder and there is dutch processed cocoa powder or you might see it labeled as alkalized cocoa powder so both types of cocoa powder are obviously adding chocolate flavor to our baked goods but they do differ in function so natural cocoa powder is naturally acidic in nature and so a lot of times natural cocoa powder is used in a recipe that has baking soda as the acidic ingredient to activate baking soda so if you notice that a recipe um calls specifically oh no i'm starting to freeze again okay hold on just a second give it i'm just gonna give it a second to see if it picks back up before i keep talking yeah can you come here a second i don't know if it's because now you're on the computer or what is it getting any better let me know if it's starting to get better it's just like as soon as you go on the computer start freezing is there any idea is they're able to run that cable directly to me probably not it's gonna be too hard okay seems better now okay hopefully we'll stay good all right please let me know i'm trying to keep an eye on your comments so if i start freezing again let me know and i'll watch for it so um let's start with cocoa powder really quick again so cocoa powder is sold in two main forms it's sold as natural cocoa powder and dutch processed cocoa powder so natural cocoa powder is naturally acidic in nature and it's often used in baking as the acidic nate is the acidic ingredient needed for baking soda to interact with um so if you notice your recipe specifically calls for natural cocoa powder it probably has is a reason for that because it's needing its acidity in the recipe dutch processed cocoa powder has gone through a chemical process to neutralize the cocoa's natural acidity so if you find cocoa powder that says dutch processed or on the label it might say like processed with alkali that is an indicator that it is not acidic in nature and so it really should not be used in place of natural cocoa powder in your recipe because it's not going to be able to activate the baking soda in your recipe so if a recipe has been written properly it really should specify which type of cocoa powder to use or if either can be used but if your recipe doesn't clarify you can check the ingredient list if it has baking soda in it you might assume that you probably should use natural cocoa powder if baking soda is not one of the ingredients of the recipe you can use either so i hope that you know helps explain cocoa powder that's something that a lot of people don't realize is important to know about cocoa powder and it mess [Music] activate baking soda okay any other ingredient questions before we move on to a quick section about making substitutions and baking okay seems like people are able to see everything frying now i am so sorry about the freezing i do live streams all the time and i don't usually have this issue i'm not sure what's going on but please let me know if it happens again breaking up again oh no i don't know why it's happening today i typically do not have this issue [Music] all right so let's quickly about some in gradient substitutions so one of the most frequently asked questions i get is how to substitute different ingredients and as a general rule of thumb i always try to tell people that you're going to have the most success with your baking if you find recipes that call for the ingredients that you need to use because that means they've been tested with the ingredients that you need to use and um making substitutions can take a lot of practice you really need to be conscious of what the ingredients function is and you know making sure that you're substituting that with an ingredient that can function similarly so i always say exercise caution when doing this but i do understand that you're not always able to find recipes that it are going to use the ingredients that you need to use so a few general rules of thumb mine is small i can't see too well um you can look at the document that is in the comments that should help you follow along i'm going in the order that's in that document that's pinned in the comments right now we're in the ingredient substitution section so um let's talk about some general rules of thumb the probably the most common question i get is how do you make a recipe gluten-free so um the easiest way is to use a gluten-free all-purpose blend something like bob bread mill or cup for up those blends have been [Music] you'll be able to the substitute that was something that can sort of mimic the way gluten functions so using an all-purpose blend can really be the best way to do that um this is going to work best for things like quick breads like muffins batter breads pancakes waffles it can work well for cookies and bars it can work well for like sturdy cakes like a butter cake or a carrot cake ugh i'm freezing again i don't know what's going on i'm gonna give it a second i'm sorry i'm sorry everyone don't usually have this problem not sure what's going i'm not on anything i know but do you is there is that chord like too tied down yeah right and it wouldn't work if you changed it in the middle of the stream all right right okay people it seems like it's come back now i'm not close to the storm i'm in chicago so i shouldn't it shouldn't be um shouldn't be the storm i'm not sure i don't typically have this many people watching my live stream at once i'm not sure if that has anything to do with it um hopefully the recording will still be good it looks like it's been going the whole time it doesn't look like it's been cutting out so hopefully the court recording should be okay um okay so um the the one type of baked good that you really don't want to try to use a gluten-free all-purpose blend for is yeast spreads because yeast spreads the gluten is such a big part of how it functions that that substitution doesn't work well you really want to take up you're going to well and that's because we talked about there's so many different roles that eggs play in baking um that you need to be thinking about how okay i'm just going to stop really quick a lot of people are asking similar questions there is a document at the very top of the comment section if you're watching on youtube it's pinned if you're watching on facebook it's the top comment you can click on it it's a document for you to follow along with um and it's all of the information we're covering today you need to make a copy of it if you want to add notes to it um yeah and then this will be posted on facebook and youtube once it's over i'm recording this whole thing i don't think the recording is freezing so if there are parts that you've missed you should be able to go back and watch it so hopefully that will help um okay so whenever you want to substitute an egg you really want to think about the function that the egg is serving so is it just binding so if you're making something like a brownie or a cookie or a quick bread typically the egg isn't doing much more than like binding things together and so therefore you can really easily use an egg substitute something like a commercial egg substitute there's one called energy egg substitute or you can use something like a chia egg or a flax egg or a lot of people like to use banana or apple sauce of course those are going to add flavor to your baked good um but you really also need to think about if the baked if the thing that your egg is doing is whipping a bunch of air into your baked good that's not going to work as well for some of these egg substitutes people use chickpea so they just drain off the liquid from like a can of chickpea and that can be whipped up like egg whites and it can be flavored with sugar and vanilla and make something similar to egg whites if you do need an egg free egg white um but for things that are really like egg focused i would suggest trying to find a recipe that has been um you know developed to be made like that um for dairy free that is pretty easy if you want to make something dairy-free you can substitute most milk products with a dairy-free version with very little issue you can also use vegan butter or shortening in place of butter with a very little issue it works well for most things things like quick breads muffins cookies bars cakes pastries those are all going to work pretty easily with dairy free substitutions the one thing that you're going to really want to find a specific dairy-free recipe for is if it's a really dairy-focused dessert so something like a cheesecake or a flan you don't really want to try to make those dairy free on your own i would look for a recipe that's already been made that way okay i also want to talk about ingredient temperatures really quickly because there's some general rules of thumb to keep in mind so typically your recipe is going to state whether things need to be cold or things need to be room temperature and i'm referring to things that are typically kept in the refrigerator like butter eggs milk um a lot of recipes will call for those to be at room temperature but then some recipes will call for them to be cold and there's always a reason for this recipe riders aren't just trying to you know make you wait for your eggs to come to room temperature for no reason but there are certain circumstances where it's more important than other circumstances so as a general rule of thumb when ingredients should be cold is when you are making anything with a really flaky final texture think about pie crust biscuits scones something like a puff pastry all of those things you really want cold ingredients because you want the fat to stay solid until it hits the oven once it hits the oven you want you want the fat to be solid because the crust is going to quickly solidify then the fat is going to melt and create steam which creates little pockets in your baked goods and that is going to get trapped in and create all of the flakiness if for instance we tried to make biscuits and our butter was room temperature that butter is going to make this more like homogeneous dough rather than having little pieces of fat throughout and it's not going to give us that effect of all of those solid pieces of butter melting and creating all of that flakiness so in general flaky final texture cold ingredients um for most everything else we want room temperature ingredients so eggs are going to more easily and readily incorporate into a batter if they are at room temperature but you really really need to be cautious of this whenever your recipe is calling for you to cream butter and sugar together butter is already an emulsion meaning that it is a mixture of fat and water which don't like to mix but in butter they are mixed into a homogeneous mixture and so when you start adding other ingredients into butter and if they are at a colder temperature than that butter it is going to break that emulsion and you are going to get um this mixture that's kind of curdled looking and kind of separated looking and you can still make cookies or cake with a broken mixture but it's not going to have the texture that you're really looking for it's going to be more dense it's going to be drier so anytime you're creaming butter and sugar together that's when you really need to be cautious of your eggs being room temperature your milk any other ingredients that are cold you need to bring them to room temperature so here is a good example [Music] left is broken so you can see it looks really curdled and there's kind of some liquid seeping out of it and that's not what we want that's not going to make a very uh nice texture with our baked goods appreciate it you're getting a little that's there are lots of baking science and baking techniques in my book um cool all right i'm not seeing many questions right now um let's talk about a few techniques that are really key the recipe inspects you to cream something together it's referring to when solid fat is beaten with sugar typically it's butter but it can be shortening or lard and when you beat those two together a web of air is going to be trapped between the two ingredients and then that air is going to help lighten and level the baked good whenever you're creaming something if you're using a stand mixer you always want to use the paddle attachment you don't want to use the whisk attachment because it is going to it can it doesn't it doesn't necessarily but it can break that emulsion of your butter like we talked about before um typically this is used for making cookies butter creams butter based cakes and whenever you are creaming anything your butter needs to be at a cool room temperature somewhere around 68 to 72 degrees fahrenheit or 20 to 22 degrees celsius and that is the temperature at which it can properly cream with the sugar if you um are too warm with that butter it's not going to be able to properly cream so the butter should not look really greasy it should look like uh just really soft but still like not have that filmy greasy look to it um um so the name of my book is baker betty's better baking book i'll put a link in the chat um here in a minute but um if you are in canada you can order it from amazon canada you have to go to amazon canada and you can look for baker betty and you'll be able to find it um what's the difference between start with sugar and eggs um there aren't a lot of people [Music] into rather than the sugar and butter um that's the biggest difference okay so let's talk about the technique of cutting in so whenever a recipe calls for you to cut in something it's referring to when solid pieces of fat are worked into flour so you are cutting in flour you're cutting in a shortening or lowered into a dry mixture and you can do this with a a tool called a pastry blender it's kind of this metal tool that has like really sturdy kind of like knives on the bottom and you will use that to mix the fat throughout you can also do it with the tips of your fingers you kind of work your fingertips and work the fat throughout the flour or some people really like to use a food processor or some people like to freeze their butter and grate it on a cheese grater i don't really like the cheese grater technique and that's because it is going to um not get mixed in the flour in a way in which the flour is being coated in fat when you cut something in you are coating the flour flour and fat and it is um not only distributing all of those solid pieces of fat throughout but it's creating that barrier between the liquid and the flour so that it reduces gluten formation so if you grate your butter on the cheese grater and then add it in you're not getting that benefit of the flour getting coated in fat that's a personal preference a lot of people do like that method you can kind of try what works best for you it's essential that the fat is cold whenever recipe calls for cutting in and that's because we want it to stay solid we want little pockets of flakiness to um happen once it baked i'm going to show you this little video clip here this is on my youtube channel this is a video that's called pie crust master class or something like that but i am working the butter and shortening through my flour here i'm using my fingertips rather than a pastry blender and what i like to do is really press down on the pieces of fat so they're kind of like flattened out into little sheets and then i work that through some of them will become much smaller some of them will stay a little bit bigger and it just gives that really nice flaky texture so um if you don't have a pastry blender fingertips are fine but you want to work quickly because you don't want to that too much if it starts feeling like the butter is getting a little bit too warm you can throw your bowl into the refrigerator or freezer to let it firm back up and then continue working it through um quickly top technique of folding we're getting appreciate you all hanging i really hope this has been important i know we're covering a lot of topics so um folding is a technique that's used to incorporate two mixtures together in a very delicate way and this is because we're trying to reduce gluten development but we're also usually trying to preserve air that is in the egg whites or the whipped cream so uh the technique is um kind of difficult to explain i have a video here to show you because i think that's the easiest way to show it but whenever you are folding something like a meringue or whipped cream in i'll show you here in this video as i describe it you want to start by adding a little bit of the meringue or the whipped cream in and stirring that in completely don't worry about the air coming out of it at this point i would say that i added maybe like a quarter of my total meringue in this video what i'm doing is stirring that in completely to kind of lighten the batter to a texture that i'm going to more easily be able to incorporate the rest of the meringue in so now here i'm folding in so the the movement is i'm using my spatula i'm cutting down through the middle of the batter and i'm pulling what's from the bottom on the bowl up to the top of the bowl and folding my spatula over and i kind of scrape around the outside of the bowl as i do this and i am looks like i'm doing this kind of quickly in this video video because it's a little bit sped up but you want to take your hands you want to slowly you're just trying to do that in as gentle way as possible to preserve as much air as you can in your egg whites or whatever it is you're folding in because that's going to really give you the nicest texture of your cake or whatever it is you're making i want to quickly show you how to knead dough by hand you can always need dough in a mixer with a dough hook but i really like people to know how to knead dough by hand because you really don't need any specialty equipment to make bread you can make it all with your hands with a very few pieces of equipment so kneading is the process of working our dough in a way that is going to stretch it out and build strength and an elasticity in the dough through the process of gluten development so we use this whenever we're making yeast spread and that's because yeast is going to produce gases really slowly and we need the dough to be strong enough to hold those gases in our dough if we don't build those the gluten structure in our dough the gases are going to kind of like escape out of the dough as it's rising so that is the main function of kneading i have a little video here to show you how i need by hand there's no one method but uh start with a pretty well flowered surface you can see my dough here is pretty sticky i try to hold back a decent amount of flour when i first mix my dough because you can always knead more in and it's going to get less sticky as you need it so i fold the dough towards myself and then i use the heel of my hand to push it away and you're really focusing on the pressure going across the dough rather than down into the table if you are focusing your pressure down into the table it's going to stick so bad to your table this is the same thing you want to think about too if you're rolling out anything if you're rolling out dough like a pie crust or something like that you really want to focus your pressure on going across rather than down in because that is going you're it's going to stick all over the place um so that takes a little bit of practice to kind of get the feel of how to need but i think it's a it's kind of therapeutic i really like kneading by hand and it might be something you want to try i really want to do just a really quick few troubleshooting scenarios i think i have like three troubleshooting scenarios and then that is it i'll answer any more last minute questions and give you links to resources so let's talk about troubleshooting cookie spreading this is one of the most common problems i hear from people and whenever cookies spread out too much like this the most common problem is not enough heat in the oven so um the reason that makes things spread is because if the oven is not hot enough the butter or whatever fat you're using in your cookie is going to slowly melt and spread the dough out before the crust of the cookie has time to set so we want to make sure our oven is for sure up to temperature because then it's going to more quickly set the crust and then the butter will melt and it's not going to spread as far out it can also be that maybe there's too much butter in your dough that's can be a problem it's not as common of an instance or it can be um that you have over creamed your butter so if you cream your butter way too much you're going to put way too much air into it and then it's going to spread out really really far she's saying she has the opposite issue always cakey so typically if your cookies are too cakey a lot of times that can be and over measuring your flour issue if you don't already measure by weight if you know me you know i'm a huge fan of measuring by weight it just prevents so many issues um but if you're measuring by volume you want to make sure that when you measure by volume instead of scooping your measuring cup down into your flour you want to take a spoon and kind of stir your flour up and then lightly spoon it into your measuring cup do not pack it down at all and then level it off and one of the most common issues i see with all baking is there just being too much flour in your baked goods so a cakey cookie is likely the result of too much flour and you're baked good um if you are weighing your ingredients and it's still too cakey it can be an over mixing issue it could be that if you're at high altitude that might be an issue or maybe it's just the recipe you're using um recipe might be a cakey cookie recipe and maybe you want to look for one that's specifically a chewy cookie recipe um so yeah back to the oven temperature if you don't already have an oven thermometer highly suggest um investing in one you can get one for less than five dollars and what i do is i put it in the oven preheat to 350 or 175 celsius for about 20 minutes and then check the the thermometer and see if it's actually at temperature a lot of times it's not actually heating to the temperature you set it at so you then you can either get your oven calibrated or you can you know adjust based on that like if it's not getting hot enough you'll set the temperature a little higher or vice versa um a couple other cookie issues can be if they're too dry or crumbly it can be like i said over measuring flour or over mixing or if like your cookies are lopsided sometimes you'll see like there'll be like one little spot on your cookie that's kind of like really bubbly and lopsided that's usually because your leavening didn't get mixed in properly and there's like it's not evenly distributed so make sure you like really scrape the bottom of your bowl and like get all the way down under your batter um let's quickly talk about some cake troubleshooting so if your cake is collapsed in the middle it can be under baked but it can also be that too much steam escaped during the baking process you really want to be careful not to open your oven until the very end of your baking process and that's for all baking because it lets out such a great deal of heat and steam and it can really affect your baked goods try to use the light in your oven and just peek through the window until the very end a cake can also collapse if it's a really delicate cake if you like jump or walk really heavily near your oven it can like actually make it fall while it's rising if your cake is too dense or it didn't rise that can be a result of your creamed mixture not being properly incorporated so you broke that cream mixture that can make it really dense um it could be that your leavening is old baking soda and baking powder do not have indefinite shelf life so if your leavening is old it can make your cake not rise or again it could be an oven temperature thing if your oven is not hot enough that can be too dense of a cake if it's cracked on top a lot of times that's again an over measuring the flour issue or that can be that your oven is too hot because your cake is going to rise really rapidly because it's so hot and then that can make it crack um and then i think this is my last one um my my bread troubleshooting so if you have tunneling issues in your bread if you cut into like a loaf of bread and you have a tunnel through it that can be um improper shaping technique um when you go to shape your bread you're going to want to make sure that you really degas it you don't have big bubbles in it before you shape it um and as you're shaping it you want to make sure you're not getting a lot of gas trapped in it if you're getting any big air bubbles you want to kind of press them out um because that can cause tunneling um it can also be from not building a strong enough gluten structure under proofing or over proofing your dough can cause a bread that's too dense so if you didn't proof it long enough or if you went too far with it that can make your bread too dense i'm going to show you an example in this video here of how to check the proof on your dough it can also be too much flour so whenever you're working with a dough for most standard bread recipes you want the dough to feel really tacky and sticky you don't want it to feel like dry um and it's very common to work too much flour into your dough um if your crust splits on the side like especially if it's a sandwich loaf you get that kind of like split on the side that is typically an under proofing issue you put it in the oven a little bit too early and you just need to let it rise a little bit longer and it can also just be an improper shaping technique so let me quickly show you this example i'm showing you how to check your proof here on this dough i have two sandwich loafs here the one on the left is under proofed the one on the right is on the verge of being overproofed so what i do is i take a floured finger i press into the dough about a half inch down and you're checking to see how quickly that hole fills in if it pops up really quickly that's a sign that it needs more time to proof if it fills in with about maybe two or three seconds time that's a really good sign that you are ready to go in the oven now if it feels like it's going to collapse when you do this little poke test or it does collapse um if it just feels really weak that is a sign you've gone too far with the proofing it's losing its strength and structure and it's likely going to collapse in the oven um i still would go ahead and bake it you can always use it to make croutons or bread crumbs or something like that but um you can't really come back from over so you'd want to see your shooting um so for pie crust uh use with pie crusting and this can be the you put it you never want to stretch it to fit you want it to really lay naturally down in your pie plate you can just kind of like um pull it up on the sides and let it naturally fall in you never want to stretch it to make it fit it's going to shrink on you um it can also be that your oven is not hot enough if it's not hot enough it won't set the crust fast enough also if you make pie crust with only butter in it it's going to shrink there's no getting around it you can do a lot of things to help minimize the shrinkage um but you are um going to have shrinkage with all butter it's just inevitable so i like to use a little bit of shortening in my pie crust that really helps prevent shrinkage i use like mostly butter with just a little bit of shortening if your crust is too tough that's typically an issue with over mixing or over handling your pie crust you want to mix as little as possible if you have a soggy bottom that is typically an under baked crust or your oven was not hot enough or you didn't cut your fat into the dough enough so those can be your main issues for a soggy bottom um yes if you're watching on tick tock i'm not able to show you my screen but these videos will be posted on my youtube and facebook page for you to go back and watch and you can see the presentation that i have on my screen um so that is all i have for you today um i did want to share with you that i did just write this book it's called baker betty's better baking book it is a baking fundamentals book a lot of what i covered today is a sneak peek of what is in the book i'm going to put some links here in our chat if you want to look for that um it comes out in november and um please let me know if you have any other questions i'll stay on here for a little bit and answer more questions um oh i closed out of my screen um oh no am i still here okay sorry i thought i closed out on you okay good i didn't um if a recipe doesn't indicate a type of salt is table salt assumed um i i think it kind of depends on who the recipe writer is if it's a professional chef or like a professional recipe writer well one they should tell you um but typically they're using sea salt or um kosher salt so i typically you know professionals are not using table salt for baking um but if it's like a home cooks recipe you might assume table salt for sure i'm going to put the link for the document in the chat too if you want to go if you don't see that right now um this document is pretty much everything we covered today you can make a copy of it make your own notes there's links there if you want to find me on instagram tick tock um you know all the places um there's links there for my book if you're interested in getting it you can just look for baker betty pretty much wherever books are sold amazon barnes and noble target um bookshop indie indie bound all those places um let me see if i missed any questions thank you all so much um if you want a book with my signature we are ordering book plates and i think we're gonna get about 500 of them and i am going to sign them all and then you can send me a proof of pre-order and i will send you a book plate i'm going to be announcing that on social media as soon as we get it sorted out so look for it on tick tock and look for it on instagram i'll be announcing that um himalayan salt i mean it's really not any different i know a lot of people really like it it's pretty i don't find there's no real difference in it you can use it in place of sea salt or kosher salt um let me see if i missed any other questions here do i prefer glass or metal pie tin um i really like glass because i am able to look under and make sure the crust is set um and i prefer that um metal is going to conduct heat a little bit better and your crust will set a little faster it's just kind of a personal preference um thank you so much i'm so glad you enjoyed today um to make sure i'm not missing any questions uh thank you so much for pre-ordering but if you make brown butter you want to make sure you get every little bit of those milk solids in your baked good that is where most of the flavor lies um what else make sure i'm not missing any what about crisco and pie crust crisco and pie crust makes a super super tender pie crust crisco is shortening um i you might not have been on earlier but i talked about shortening earlier it has a higher melting point so it can really prevent shrinking of your pie crust but it's going to leave kind of like a [Music] to be honest you're really good with cooking but not good at baking because it's more of a science so yeah that's actually really the goal of my book is i'm really trying to break down all the basics of baking science so that it's super approachable all of the recipes in my book are customizable master recipes so you give you this recipe and then i show you how you can customize it to make it exactly how you want it with whatever flavor you want it how you can um you know combine things together to make all kinds of different things um what was the name of that large you mentioned earlier so leaf lard is the type of lard that is really white in in color and mild in flavor it's taken from like a specific part of the pig that's like this very pure form of fat there's no like meat tissue in it so it just makes a really mild in flavor fat um leaf lard is what it's called i'm so glad i'm really i'm really happy you all were able to join me today um i am at baker betty on all of the social media platforms if you want to find me um on youtube instagram tick tock facebook um i am baker betty gmail.com betty with an ie not a y and then my book that's coming out in november is baker betty's better baking book and a lot of what we covered today is a really good sneak peek into what is covered in that book so i really hope you found it useful and i'm not seeing any more questions rolling in so um if nobody else has any other questions we will sign off here you can find this video on my youtube page and um on my facebook baker betty page if you want to go back and watch i know i was freezing up in a lot of parts so hopefully you'll be able to go back and watch those parts what are my other books articles blogs be helpful to learn from um i really love sally's baking addiction she does a really good job at testing her recipes she actually wrote the forward of my book not to keep promoting my book um but she does a great job of explaining things and and testing her recipes um my website has tons of free tutorials on it i like to do breakdown techniques my website is bakerbetty.com um i really like um if you're interested in bread baking i love the book it's called bread baking for beginners it does traditional yeasted bread baking and sourdough bread baking it's a really great book to get your feet wet um what else cook's illustrated cookbook is amazing i it's been one of my best references for years um you can purchase my book really anywhere books are sold you can ask your local bookstore to order it for you or you can find it on amazon here i'll put the links one more time in the chat you can find it on amazon bookshop barnes and noble chapters indigo indie bound you're just going to look for baker betty and it will come up right here i'll put the links here for you again um thank you so much for joining i i so appreciate you joining awesome i use that lard is good not as the one in little italy yeah awesome am i going to do a sourdough workshop i do have a sourdough workshop coming up a virtual one i'm not doing ein corn in that one because it's just a beginner sourdough workshop but if you go to my um [Music] to my website biggerbuddy.com or if you go to eventbrite you can find tickets for it it's going to be a full day event we're going to take um lots of breaks throughout the day but sourdough is a long process and i want to take you through the whole process so we're going to start at like 10 o'clock in the morning and then we're going to go till 6 o'clock in the evening but there will be like little chunks of sessions like an hour or two hour throughout the day to go through the whole process of making bread so um if you go to eventbrite and look for baker betty sourdough you'll find it it's a virtual workshop you'll be able to watch from home link to amazon not working let me try and give it one more time this is the amazon link let me know if that worked for you how do you use applesauce in place of oil um that can work well in quick breads things like a banana bread or a like zucchini bread or muffins and things like that you want to you don't really want to do it in most baked goods but you would do it um by volume just the same amount by volume or or you would maybe want to specifically look for a recipe that's made with applesauce any i don't have a recipe for crumpets currently i've actually okay perfect i'm so glad it worked for you um [Music] um okay thank you all so much for joining i'm going to end the broadcast it'll probably take a bit to process but then the video will um be live the sourdough workshop is in october i can't think of the exact date right now but it's a sunday in october um let me see if i can find the link and i'll give it to you here um i'm getting the link for this hour to workshop really quick for you the sourdough workshop is october 17th and it is a sunday here is the link for that if you are interested in checking that out it is a virtual workshop so you can watch firm wherever you are and for those of you on tick tock if you're interested in it i'll put a link in my bio in fact there might already be a link in my bio for it um i will not be doing a specific einkorn workshop anytime soon i may do just a general whole grain sourdough workshop sometime in the future in which einkorn would be incorporated um i really enjoy doing kind of like the beginner intro stuff with sourdough though so right now i'm not doing um that it's a little more advanced um if you're interested in things like that you might check out elaine food bod on instagram she does tons of whole grain sourdough baking and she also has a book that does a lot of whole grain and i think she uses iron corn in that book all right um any good resources for cake decorating if you're looking for some basic cake decorating classes i have some on my online baking school it's called better betterbakingschool.com there's a couple of basic cake decorating classes there um you might also check out sugar geek show she is a cake decorator she's one of my friends i'm gonna put her website here in the comments um and that's a great one to look for i'm not sure why amazon has an error for you susan are you in the u.s i put sugar geek show in the comments um and that she has tons of cake tutorials i'm so glad that you for you sure why the link's not working for you um if you are not in the us that is a u.s link for amazon if you're in canada you're going to have to go directly to amazon and do it or i can find the one specifically for canada for you or i'm not sure where you're at you i know you can order it in the uk canada australia germany france um those places i found the jars for my vanilla extract at a thrift store but i know that you can get them at ikea or the container store all right um elaine food bod is the sourdough baker i was recommending let me find her and i'll give you a link let me take this off um let me find elaine for you she does tons of whole grain sourdough baking so i'm sure she does a lot of einkorn stuff um all right everyone i'm going to go ahead and end this live stream thank you so much for joining and i hope you join me again in the future i'll try to do some more live streams in the future happy baking everyone bye

Channel: Baker Bettie

Views: 10,496

Keywords: baking, baking science, baking fundamentals, baking school

Id: _byJQUAAPrI

Length: 130min 7sec (7807 seconds)

Published: Sun Aug 29 2021