Practise folding an aerated cake batter with a clear motion and sensible endpoint. Learn what to check when flour pockets or deflation appear.
Folding Cake Batter: Combine Ingredients Without Losing the Foam
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THE CULINARY JOURNAL / EXPLORE A TOPIC
Baking Practice
Practical ideas, thoughtful techniques and fresh perspectives for your time in the kitchen.
The Muffin Method: Mix Enough, Then Stop
Learn the wet-and-dry muffin method, how to judge mixing and portioning, and what to record when muffins turn out tough, uneven or full of tunnels.
Baking Soda vs Baking Powder: Avoid the Common Mix-up
Understand the difference between baking soda and baking powder, why some recipes use both, and what to check before changing a cake or muffin recipe.
Choosing Flour for Bread and Cake: Read Beyond the Name
Learn how flour choice affects bread and cake structure. Read protein information, avoid automatic substitutions and record a useful flour comparison.
Baking measurements: small habits for more consistent results
Use careful measuring, consistent methods and a baking notebook to understand your results and improve the next batch.
Scaling a baking recipe: calculate first, test second
Multiplying ingredient quantities is only the first part of increasing a batch. Equipment, mixing and the shape of the bake also need a practical trial.