Butter vs Shortening: Which is Better?
Butter vs Shortening, which is BETTER? The exact differences simply explained (video included) with side-by-side comparisons in cookies, biscuits, and pies.
How to Proof or Activate Dry Yeast
Here's a simple test to determine if yeast is fresh or active. Visit our website for a written version of this test: http://redstaryeast.com/yeast-baking-les...
Room Temperature Ingredients Make a Difference | Sally's Baking Addiction
Here is a simple explanation for why room temperature ingredients make a difference in your baked goods.
My Top 13 Essential Baking Ingredients | Girl Versus Dough
My top 13 essential baking ingredients, from flour to baking powder to chocolate, to help you become a better baker. Plus: Baking tips and tricks!
How To ACTIVATE Yeast for Baking (The Dry Blend Method)
Easy tips on how to activate yeast when adding it directly to your dry ingredients. Visit our Baking Steps Guide for more tips on baking with yeast: http://r...
How to Incorporate Yeast: The Dry Blend Method (Video) | Girl Versus Dough
An easy video tutorial on how to incorporate yeast into your dough using the dry blend method.
How to Use Yeast in Baking | Baker Bettie
Learn the basics of how to use yeast so you are confident in baking with yeast for any recipe! In baking with yeast 101 you will learn the basics of...
Keep your baking crispy
What's the best way to keep your baguettes crisp? Or your granola crunchy? What guarantees the snap in your gingersnaps? Simple: a long, slow cool helps keep things crisp. And your oven can do all the work: first baking your favorite crisp/crunchy treats, then finishing the job by drying them out, too.
How to make crusty bread
Is crusty bread your idea of heaven? If so – the devil is in the details! Many of us equate the words "crusty" and "artisan," assuming that there's only one path to great crusty bread: that followed by the professional baker. These bread masters lovingly tend long-rising doughs, carefully shape each loaf by hand, then bake bread to perfection in a wood-fired oven. The result? Beautiful golden-brown loaves, richly flavored, perfectly shaped, and – of course – wonderfully crusty.
A better bruschetta
The dog days of summer are upon us. Long, hot afternoons and muggy nights are the norm. This time of year, bruschetta is at its best – tomatoes and basil are abundant, and cool, refreshing dinners are a welcome departure from the norm. Our recipe for bruschetta is already a fan favorite, but today we're going to take it to the next level. With a few tips and variations, you can make a better bruschetta! Let's start with the basics. The following simple tips will take the standard bruschetta…
Three Bread Baking Hacks - Bread 101
Have you ever wondered if your dough has actually doubled? Is your kitchen too cold for your dough to rise? Don't have a Dutch oven for baking artisan bread? These hacks have worked great for me. Hack #1 - How to tell if your dough as doubled in size: I sometimes (often) forget how large my dough was prior to the first rise, especially when there is a long rising time. I love using large rubber bands and Cambro containers to mark either where the dough started out, or where the dough is…