Essential Baking Terminology: A Beginner’s Guide
Baking is a form of art & creativity, it brings joy to many, but for beginners, the world of baking can feel overwhelming with its unique language. If you are a beginner, have no fear, we’ve put together a beginner’s guide to help you navigate the ever-so-tricky baking terminology.
Common Baking Terminology
Sifting: Sifting flour involves passing flour, cocoa powder, or similar products through a fine sieve to remove lumps, ensuring a fluffy lighter texture to your baked goods.
Leavening agents: Leavening agents refer to ingredients like baking powder and baking soda which help baked goods to rise by producing carbon dioxide gas, giving them a light & fluffy texture.
Kneading: This is the process of working dough with your hands to develop gluten in order to give bread the proper structure & texture.
Creaming: Creaming refers to the process of beating butter and sugar together in a stand mixer or with a whisk creating a light and fluffy mixture that is the base for many desserts such as cakes and cookies.
Folding: Folding combines delicate ingredients such as whipped cream or egg whites into a heavier mix. This method is typically used for mouses and certain cakes and desserts.
Proofing: Proofing is the process of allowing dough to rest and rise. This step is critical for yeast-based recipes, allowing the dough to develop flavor and texture before baking.
Caramelization: Is the process of heating sugar to the point of melting and allowing it to simmer until it turns brown. This adds depth and sweetness to various desserts.
Bake Blind: Pre-baking a pastry crust without filling to ensure it fully bakes when filled & stays crisp when served.
Bain-Marie: Is a water bath used for baking delicate custards and cheesecakes to ensure even cooking.
Score: To make shallow cuts or slashes in the surface of bread or dough before baking.
Blind Baking: Baking a tart or pie crust with weights or foil to prevent the bottom from puffing up.
Laminate: The process of incorporating butter between layers of dough in recipes like puff pastry, creating flaky and airy results.
Dusting: refers to the process of lightly sprinkling flour, cornstarch, powdered sugar, or cocoa powder, over a surface or food item
Incorporating these baking terms into your culinary vocabulary, you are now equipped for your journey into the baking world. Roll up your sleeves and let the baking adventures begin! Happy baking!