you’ve got questions.
i’ve got answers.
Welcome to the baking faq! An ever-growing list of some common (and not-so-common) baking and pastry questions and terminology. Don’t see the answer you’re looking for? Just ask! Remember, there are no stupid questions.
what’s the difference between all-purpose flour, bread flour and cake flour?
The real question here is what makes all flours different...
more
what’s the difference between baking powder and baking soda?
The short answer is acidity. Baking soda is just sodium...
more
what is the difference between turbinado sugar and sugar in the raw?
Honestly, nothing. There are a whole lot of terms thrown...
more
what is maillard browning?
Maillard browning is a set of chemical reactions between proteins...
more
what is chocolate couverture?
Couverture is the term for high quality chocolate, containing a...
more
what is a polysaccharide?
Technically a polysaccharide is a carbohydrate. In the simplest of...
more
what is “tempered” chocolate?
“Tempered” chocolate refers to a process in which chocolate is...
more
what is “dutch processed” cocoa?
Cocoa powder in its natural form is acidic. “Dutch processed”...
more
what is “double-action” baking powder?
Essentially all baking powder sold today is double-action. The double-action...
more
what does the percentage on a package of chocolate mean?
The % on a package of chocolate refers to the...
more
what causes my cakes and cookies to go stale?
While most people assume that moisture loss is the main...
more
how can I keep my baked goods from going stale after they’re baked?
The short answer is keeping your baked goodies in air...
more
can you substitute duck or turkey eggs for chicken eggs in baking?
Technically, nope. Don’t expect the same results. You might be...
more