“baker’s dozen” tips + tricks

I really like the term “baker’s dozen” when it comes before words like “bagels,” or “doughnuts,” or “slices of cake.” But it’s also pretty nifty when it refers to 13 baking tips and tricks that come in handy for, well, baking. In case that wasn’t obvious.

Having a list of baking tips and tricks isn’t something I conjured up overnight. You can refer to the times I’ve baked molten lava loaves or challah crowns on wax paper (!) as proof (side note: shield your eyes from the horrid photography) that this journey of learning the baking knowledge has been years in the making. And I still have much to learn. Still, what good is all this knowledge I have thus far acquired if I can’t share it with you? Mostly because I want you to avoid the pitfalls I’ve had along the way — though I think you all are smarter enough than me to know that wax paper does not go into the oven.

So what’s on this list of helpful tips, you ask? How about the difference between instant and active dry yeast? Or how to know when a loaf of bread is fully baked? Maybe you want to know how best to store and freeze yeast breads; or, you’re really curious about how people keep those blueberries from sinking to the bottom of their muffins. I’ve got answers for you people, my people.

If you head over to the Bob’s Red Mill blog, I’m sharing some of these tips and tricks (which also are located in my blog’s menu at the top of the homepage, hey-o!) there along with a few links to yummy recipes to help you get your bake on. If the weather by you is anywhere near as snowy/wintery/stay-in-your-cozy-warm-house-y as it is here, I think a day spent in the kitchen is in order, anyway.

Happy baking, friends!