What I learnt this week – some insights and nuggets

So, it’s been a long while since I wrote on this. I have wanted to write quite a few little things but it slipped my mind. Here is a small list of what I remember. Will keep updating this-

1. When you begin to bake, it is best to start with recipes with a minimal number of ingredients. In simple words, the less you have, lesser are the chances of blowing it all up. Fewer ingredients to mess up equals a better cake or bread.

2. When you get so dare as to change the ingredients on a recipe, then remember to make only one change at a time so that you know exactly where the fault could lie. Eg only change the flour or only the butter, etc.

3. When you are replacing an ingredient with another, replace a small portion of it to see what happens. Then replace some more, till you know for sure. Eg replace one fourth of the all purpose flour with whole wheat, then half, etc.

4. I have learnt that usually whole wheat flour can be replaced in most recipes in place of all purpose flour. But the taste is not as good. It does taste lovely but not in the same league of all purpose flour.

5. If, for any reason, you are not able to bake immediately after preparing the final batter, then leave it in the fridge for it to cool. Remove and bring it to room temperature before baking.

6. The key to a good bread loaf is kneading it. 15 minutes is ideal time for kneading the doug. It makes the bread soft and airy.

7. When the bread dough is left in a vessel to double in size, always cover it with a damp cloth. It quickens the increase in volume of the bread and the whole process is completed by half hour to 45 minutes as against the usual 1-1 1/2 hours.

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