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Cover: Founding Flavors

17Sep 12

Let the Baking Begin!

Hello! Every Sunday I’ll be posting my latest blog describing my baking experiences in hopes that it will enhance your day with a bit of laughter, as well as lessons I’ve learned in trying new recipes or techniques that you might find useful. But for today’s blog, I’d like to get you caught up to speed by sharing what I’ve been up to the last few months.

When I first decided I was going to explore the world of sweets, my first task was to find a baking book that could start the process of guiding me through my learning experience.  As soon as the book arrived in the mail, I tore open the package and turned to the first page ready to try my hand at a Black Forest cake or strudel. And that’s when I realized that the first step of baking was going to be patience because there wasn’t any mention of a Black Forest cake in the first chapter, let alone the second or the third! I’d be starting out with the basics, which up until that point I thought were items like chocolate chip cookies. But in the baking world, it turns out, the basics are learning how to make egg wash so that you can add shine to a pastry or blanching nuts to remove the skin off of them. I wanted desperately to jump ahead but I forced myself to remove my chef’s hat and put on my apprentice apron. Can you believe it? Barely five minutes into my journey and I had already been demoted.

But, now that I’ve started to make my way through the first chapter, I have to admit I find myself utterly amazed by these ‘basic’ techniques that really make me feel more like a magician than a baker.  It’s such a rewarding feeling to see the instant results of your work. It’s fascinating to see how all of a sudden a bit of sugar, butter, and flour is transformed into something completely different than its original form.  I also must say that with the time I’ve spent learning some of the baking basics I’ve started to trust my instincts, adapt recipes to my liking, and find various recipes of the same dessert to learn what others have tried.

So, now that you’re an insider into my baking world, let me welcome you again to the Founding Flavors blog! I look forward to sharing my discoveries with you and hearing what you have to say.

Cheers!
Sonia
www.foundingflavors.com

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2 comments

  1. I hope you use pumpkin in some of your recipes. It´s so underused, and I love it!

    Reply
  2. Hi Grace! What a great idea, especially now that we’re in October. I’ll try and get creative with this ingredient in one of my upcoming posts.

    Reply

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