Baking School: Fundamentals
5.0
(1)
12 learners
What you'll learn
This course includes
- 1.5 hours of video
- Certificate of completion
- Access on mobile and TV
Course content
1 modules • 12 lessons • 1.5 hours of video
Baking School: Fundamentals
12 lessons
• 1.5 hours
Baking School: Fundamentals
12 lessons
• 1.5 hours
- MISE EN PLACE | preparing yourself for successful baking 06:11
- ESSENTIAL BAKING EQUIPMENT & THEIR USES | necessary baking equipment for your kitchen 09:05
- BASIC BAKING TERMINOLOGY | folding, proofing, ferment, scoring, and more... 09:55
- HOW TO APPROACH A NEW RECIPE | reading a recipe, understanding a new recipe 10:35
- HOW TO MEASURE FOR BAKING | weight vs volume measurements, measuring flour properly 07:19
- THE FUNCTION OF SUGAR IN BAKING | varieties of sugar, sugar's role in baking 10:17
- THE FUNCTION OF FLOUR IN BAKING | varieties of flour 10:08
- ALL ABOUT GLUTEN | what is gluten?, why does gluten matter in baking? 06:55
- ALL ABOUT LEAVENING | baking soda, baking powder, yeast, and steam 06:41
- THE FUNCTION OF EGGS IN BAKING | whole eggs, egg whites, egg yolks 06:35
- THE FUNCTION OF FAT IN BAKING | butter, shortening, lard, oil 06:18
- INGREDIENT TEMPERATURE GUIDELINES FOR BAKING | room temperature ingredients vs cold ingredients 08:31
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