Q & A -- Answers and Tips, part 2 -- shopping and equipment

My goal with this blog is to provide some guidance and techniques for baking and cooking in general. I have been getting a number of questions regarding the equipment that I use, and my shopping habits for materials (ie, what brands).

Let me first say that I am not being paid to endorse any brand, and I hope that this post doesn't come across as a commercial.

Equipment that I use:

Honestly, most of the time, I use a plain ol' soup spoon (the larger spoon that comes in silverware sets) to stir up my doughs and batters. I've found that it's really a time saver (plus can be a workout!) to simply pull out a spoon and go for it. Hauling out and subsequently cleaning a mixer can be a real pain, and can actually take more time when you factor in the cleaning and maintenance.

With that said, I do sometimes use a KitchenAid mixer. I own one very similar to this model http://www.amazon.com/KitchenAid-K45SS-Classic-250-Watt-2-Quart/dp/B00004SGFW/ref=sr_1_6?ie=UTF8&s=home-garden&qid=1272585417&sr=1-6

However, a hand mixer will usually work fine, it will just take longer, as you cannot add items and mix simultaneously. I would recommend mixing any bread doughs by hand with a spoon or pastry cutter, however, rather than using a hand mixer.

As many of my friends know, I'm not really a kitchen gadget kind of gal. I simply do not have the space to store a bunch of items that only serve one function. However, a food processor is another kitchen item that I could not live without. I make most of my spreads (like hummus and peanut butter) homemade, and it is wonderful for grating cheese for pizzas and pastas, which can be a money saver. 

I have a model similar to this one, but a smaller unit might suit others more. http://www.amazon.com/Cuisinart-DLC-10S-Classic-7-Cup-Processor/dp/B00004S9EM/ref=sr_1_1?ie=UTF8&s=home-garden&qid=1272585036&sr=8-1

On to shopping!

I try to shop sales. I usually buy two bags of unbleached flour by Gold Medal when it goes on sale at my local store, and throw one in the fridge, and dump the other into an airtight container to keep away any visitors (I don't have bug problems, but I'm not looking to encourage). I buy my white whole wheat flour from Trader Joe's, and have been pleased with the taste and performance. King Arthur is the way to go for regular whole wheat. 

I make my own almond meal/flour by buying a huge bag of almonds at CostCo and grinding them in my food processor. Between the meal, the almond milk that I make, and almond butter, I use a lot of almonds, so buying such a large quantity isn't unreasonable for me. However, the Trader Joe's almonds are a good quality and reasonably priced for smaller quantities. 

I use a lot of yeast, so I usually buy a large jar of it from the grocery store or CostCo. It's much cheaper than the envelopes in the long run, and I always have it on hand. As a reminder, 1 packet = 2 1/4 teaspoons of yeast. 

I also tend to buy spices that I use frequently in bulk, like garlic powder, cinnamon, and salt and pepper. Again, it is much cheaper, and I have them on hand. 

Hope that this helps everyone! Feel free to message me or comment with any questions!

Q & A -- Answers and Tips, part 1 -- flour substitute tricks, slicing, and storage

Ask The Bread Stop! I will do my best to answer all questions from readers in a timely manner! 

Q: Self-rising flour - a necessity? Or do you have a substitution available? I have a very limited storage space, and I don't think I'd use self-rising flour very much.


A:  No, it is not necessary to take up precious cupboard room with another type of flour. Self-rising (SR) flour is simply all-purpose (AP) flour with the baking powder and salt already added. You can create your own SR flour by taking the amount of AP flour, then add 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt per cup of flour. 


Some recipes will also call for bread flour, which is a protein-enriched AP flour that has a little more oomph for fluffier bread. You can also create this by buying gluten flour, sometimes called gluten additive, and adding 1 teaspoon per cup of AP flour in the recipe. 


Other recipes call for cake flour, which will yield incredibly light and fluffy cakes. Rather than buy another type of flour, simply replace 2 tablespoons of AP flour per cup with cornstarch. 


Whatever your choice, it's perfectly fine to use these substitutes, or to purchase the proper flours. They will all work fine. It's really a matter of space and convenience. Just don't confuse your flours! I've had cookies turn out salty because I accidentally grabbed the SR flour! 


Q: Can you give me some advice on slicing bread thin enough for daily sandwhiches?  Or is it just practice? 


A: I use a serrated long knife that works like a mini saw. Use a cutting board, and space how thick you want the bread slice. Hold on to the loaf with your non-cutting hand, and start working down the loaf. It takes some practice, but soon you'll be slicing perfectly! Also, it's a good idea to only slice off the amount of bread that you want immediately, as the bread will stay fresh longer if it is unsliced.

Q: What's the best way to store baked bread? 


A: Each bread varies. The no-knead bread stores well in the refrigerator, covered with plastic wrap. However, it is better to store most breads in a bread box or other airtight container, kept at room temperature. The breads featured in this blog are very perishable, and should be used within a few days of baking! 




Have a question??? Feel free to email me at gwenwalls at gmail dot com, or just leave a comment!

Three Tips for Better Baking

When I mention that I home bake bread, most people are surprised. I realize that many are intimidated by the idea of baking, particularly bread. Baking is science, plain and simple. Measurements should be exact; ingredients are affected by temperature, climate, and altitude.

I have compiled a quick list of simple steps that can make baking (and cooking) simpler, more enjoyable, and produce lovely results.

1. Use extra large eggs.  I got this tip from Ina Garten, who uses extra-large (or jumbo) eggs in all of her recipes.  Not only do you get more egg for your money, the extra bit of egg will lead to fluffier cakes, softer breads, and moist pastries. 
2. Use good-quality ingredients. Some of you that know me have probably heard me wax about this before, but as the saying goes,  "garbage in, garbage out." Particularly when the recipe only calls for 4 ingredients, each of those items needs to be as fresh as possible and free of fillers. 
3. Do what works for your tastes, and write it down. Everyone has different tastes, and sometimes that means altering a recipe for your taste. For example, a recipe can call for cookies to bake for 12 minutes, which will make them very crispy. However, a soft, chewy cookie will happen after about 8 minutes. Write it on the recipe as a note. Cookbooks are not sacred; they are tools, and should be used. As an English major, I know that this seems contradictory, but I've always felt that the condition of the book is less important than the knowledge we glean from it.

And there you have it. I hope that these tips help!