Active Dry Yeast, Instant Yeast and Compressed Yeast
In commercial baking, precise measurements are key. Home bakers generally don't need to reduce or increase liquid amounts to compensate for the type of yeast used since the quantities are so small. A 0.6-oz cube of cake yeast is roughly ... [... more]
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Mutsu (Crispin)
Cortlands are juicy and slightly tart, with bright red skin and snowy white flesh. They are a terrific baking apple: use in pies, cobblers and crisps. When sliced, Cortlands are a welcome addition to fruit and cheese plates, as the flesh doesn't ... [... more]
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Baking Fruit Pies
There's a fruit pie for every season: strawberry-rhubarb for spring, cherry in summer, pear in the fall, and apple in winter. Baking fruit pies is a rather straightforward technique, but a few tips can help to make your pies come out looking and ... [... more]
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Baking Quick Breads
Quick bread recipes are fairly versatile: you can add and substitute ingredients with greater freedom than you can with most other baked goods. To lower the fat, you can substitute some of the oil with an equal amount of almost any fruit puree ... [... more]
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Perfect Cookies
Using the correct ingredients is key. Follow the recipe closely and measure ingredients carefully for best results. Cookies are made primarily with butter, margarine or shortening. Fats play a major role in the spread of a cookie--whether a ... [... more]
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