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Baking Fundamentals Course – Complete Beginner Baking Guide
BASIC BAKING TERMINOLOGY | folding, proofing, ferment, scoring, and more...

BASIC BAKING TERMINOLOGY | folding, proofing, ferment, scoring, and more...

Baking Fundamentals Course – Complete Beginner Baking Guide

محتوى الكورس

جميع الدروس
12 درس
06:11 MISE EN PLACE | preparing yourself for successful baking
09:05 ESSENTIAL BAKING EQUIPMENT & THEIR USES | necessary baking equipment for your kitchen
09:55 BASIC BAKING TERMINOLOGY | folding, proofing, ferment, scoring, and more...
10:35 HOW TO APPROACH A NEW RECIPE | reading a recipe, understanding a new recipe
07:19 HOW TO MEASURE FOR BAKING | weight vs volume measurements, measuring flour properly
10:17 THE FUNCTION OF SUGAR IN BAKING | varieties of sugar, sugar's role in baking
10:08 THE FUNCTION OF FLOUR IN BAKING | varieties of flour
06:55 ALL ABOUT GLUTEN | what is gluten?, why does gluten matter in baking?
06:41 ALL ABOUT LEAVENING | baking soda, baking powder, yeast, and steam
06:35 THE FUNCTION OF EGGS IN BAKING | whole eggs, egg whites, egg yolks
06:18 THE FUNCTION OF FAT IN BAKING | butter, shortening, lard, oil
08:31 INGREDIENT TEMPERATURE GUIDELINES FOR BAKING | room temperature ingredients vs cold ingredients