Podcasts about homebaking

Welcome to a new-look podcast! This episode I'm talking about Easter breads around Europe, commonalities in central and eastern European baking and our two star recipes: fluffy-yet-stringy, citrus scented Bulgarian kozunak and Slovenian tarragon potica (enriched swirly bread). SIGN UP TO THE NEWSLETTER (FREE!) and for all the recipes from.now on: HomeBaking.SubStack.com Email me: FlourButterEggsSugar@gmail.com

To me, owning a business is one of the nerdiest things that you can do. I mean I seriously nerd out on all things business. Today, I am going to give you 5 things you should be doing in your bakery business to get started with your marketing. ⏭ Video is

On this episode of Scran, Rosalind is joined by The Great British Bake Off winner, Peter Sawkins. Peter discusses how he got into baking, Scottish influences in his bakes, what it was like being on the show and his new role as an ambassador for the new campaign from Scotland Food and Drink titled Scotland brings so much to the table. Chef Barry Bryson also joins Rosalind on a call to discuss the importance of seasonal produce, how best to shop and cook with local, seasonal produce as well as revealing who his dream dinner party guests would be.

In dieser Folge geht es darum, was Du alles mit zu viel Sauerteig aus Herstellung und Fütterung machen kannst.

Cookbook author Shauna Sever, a dyed-in-the-wool Midwesterner, discusses brownies, pound cake, banana bread, Twinkie Bundt cake, and so many other desserts along with her 5 Baking Tenets of the Midwest and the remarkable ethnic influences on Midwest desserts.

Learn how to create a yeast dough from just five simple ingredients. Chef Sokol will walk you through all the steps to create one of the simplest of yeast breads. Learn how to properly store your bread so you can savor every morsel.  

The microscopic organism, yeast, is discussed in detail. The two most common types of yeast are explored. The importance of the fermentation reaction is discussed in relation to yeast breads. Chef Sokol explains the importance of harnessing the carbon dioxide gas bubbles produced from the fermentation process and how they are affected by gluten development. 

Learn how to create perfect whipped cream. Chef Sokol gives you her best tips on how to stabilize that whipped cream so that it lasts for hours. She also shares an anecdotal story of an unfortunate incident she experienced making whipped cream in the beginning of her culinary career.

The definition of an oven custard is discussed. Typical oven custards are reviewed, and a simple recipe for crème brûlée is given and how to make it is discussed in detail. Learn how to tell exactly when the custard is ready to take out of the oven.

The definition of a stovetop custard made with a starch is discussed. The benefits of using a starch when making a custard is explained. Learn why you can bring a custard with a starch added to the boil and not have it curdle. Chef Sokol walks you through a delicious, stovetop custard recipe made with a starch known as vanilla pastry cream. She discusses its many uses in desserts. 

Rich and creamy custards are first defined in detail. The science behind how eggs thicken custards is discussed giving the listener an appreciation of the versatility of the egg, especially the yolk. Chef Sokol shares a stovetop custard recipe known as crème anglaise and its many uses. 

Chef Sokol defines egg foams and discusses how useful they are in certain baked goods. The three types of egg foams are explained and when each is used. Tips to create the fluffiest egg foams or meringues are shared.

Eggs are one of the most versatile ingredients to a baker. Chef Sokol begins with a discussion of the anatomy of the egg and the importance of each part. Learn how eggs affect batters and doughs through their own super powers. From their ability to hold air to their natural emulsifying capabilities, the egg is a true wonder of the kitchen packaged in its’ own little shell.

We all love that perfect apple pie with just the right balance of filling to crust.  Learn to create the perfect flaky pie crust, and the perfect apple pie filling that will complement it. Chef Sokol will take you through all the nuanced steps of pie baking. Listen as she helps you learn to make the flakiest pie dough ever, and gives you all her hard earned tricks for shaping the dough and getting it into the pie pan. Tips to get the apple slices perfectly spiced will be discussed. 

Five of Chef Sokol’s most useful and “must have” baking tools are discussed in detail. These include: the electric mixer and its three basic attachments, measuring cups for solids and liquids, the rubber spatula, the offset spatula and the whisk. Each tool has a specific time and place to be used.

Discover the order to baking, and that the way the ingredients are put together really matters. Breaking down the recipe into easy, manageable steps helps the baker to know exactly what to do and when to do it. Measuring ingredients properly and following

Learn how to create one of the richest and most decadent of all buttercream frostings. Chef Sokol will walk you through a simple French buttercream frosting that you can use to frost any cake. You will feel as if she is right by your side guiding you all the way to success. 

Getting cakes to release from the pan after baking can be a frustrating experience. Knowing how to properly prepare your pans for baking is crucial to baking success. Discussions include: properly greasing and flouring pans and creating parchment cake circles. Tips are given on how to easily get baked goods out of the pans and the best time to do this.

The versatility of one great yellow cake recipe is priceless. How to create Chef Sokol’s favorite tender and moist yellow cake is discussed in detail. This recipe uses her favorite mixing method, the creaming method, to produce high quality results. Chef Sokol shares her own hilarious experience with a cake malfunction, and what she learned about the creaming method in particular.

There are many reasons why we love to frost cakes. Some of them may surprise you. Learn how to get your cake layers ready to be frosted. Chef Sokol will take you by the hand and teach you all of her special techniques and tips on exactly how to frost those layers expertly.

The One Stage Method of cake making is discussed.  Learn how to make the fudgiest of all chocolate cakes using this simplest of mixing methods. Chef Sokol will show you how to recognize this method just by reading the recipe. An easy and delicious recipe is discussed in detail. 

Different types of pie crusts are discussed in detail. Chef Sokol will teach you which pastry is best suited for which specific pie or tart. Understand how the protein matrix, gluten, is formed, and how to control it to reduce toughness in pie crusts. Learn what goes into making the flakiest pie crusts.

Learn how to make the French concoction known as Ganache. The ratios of chocolate and cream will determine what you can do with it. Chef Sokol will discuss the multiple uses for this incredibly, rich addition to any dessert.  A simple recipe for ganache is given.

Find out how award winning author, educator and chef Gail Sokol got started and developed for baking despite having a mother with little or no interest in the kitchen. Learning from making numerous mistakes, Chef Sokol encourages anyone who wishes to bake. Tips are discussed on how to get started with successful results.

Barriere abbattute: quali opportunità con l'homebanking?