I believe in our success as bakers. Our success means a lot to me. When you step in the kitchen with a recipe, I want you to come out with a masterpiece (and like, no dishes… but that’s not realistic). We are working within certain limitations when we step into our home kitchens. We (and I’m speaking from my own experience) have a limited amount of mixing bowls, two small oven racks, not nearly enough refrigerator space, and a quickly dwindling flour jar. It’s how we work within these limitations that influence the cake that comes out of the oven.
I’d love to share a few of my tips and tricks with you. It’s all about making our lives in the kitchen easier, packing the most flavor into our baked goods, and emerging from the kitchen with something totally stellar. No fancy proofing boxes, steam-injected ovens. My kitchen is humble, but supremely delicious (so I say).
One: Let’s start where everything should start… with some good, old-fashioned mise en place. I wrote my very first (and mostly embarrassing) blog post about mise en place… that’s how strongly I feel about it. Mise en place is about having all of your ingredients prepped, softened, melted, sifted, and measured before you begin baking. It’s a great opportunity to check out your ingredients, and make sure you have everything you need before you get started. Don’t underestimate this step. There’s nothing worse than running out of buttermilk mid-recipe. A newly discovered, but very important part of my mise en place is the garbage bowl. So simple. Keep a large bowl (any bowl will do) on the counter and throw all your trashy loose ends in the bowl instead of walking back and forth to the trash can. Tracy introduced me to the garbage bowl. Game changed.
Two: Baking is a science. Sure, things need to be precise. Take yo time when baking. Take your time, and read the recipe. We’ve talked about this before. Baking 101: How To Read A Recipe