These are tips and recipes for some of the key areas of baking that I am particularly fond of. Or, as one of my friends said, online tutorials.
These tutorials currently include:
- Breads – with commercial yeast and sourdough breads
- Cakes – different types of cake, filling and icings, decorating cakes
- Macarons – a basic recipe, plus flavour ideas
- Pastry – choux pastry, croissant pastry, rough-puff pastry and shortcrust pastry
The links below go to my full recipes and guidelines on those areas. Those guidelines summarise what works well for me, giving reliable results that I am very happy with: and I tend to measure “happy with” by how easily I can devour them and how confident I am to serve the bake to others!
I do not claim to be an expert: just a very keen home baker who loves eating and loves working on a technique until I feel comfortable with it. I certainly have baking issues occasionally: each time it is certainly frustrating at the time, but it is a matter of getting back on the horse and embracing the learning process – although that can be easier said than done!