The Baking Answer Book (53 page)
Read The Baking Answer Book Online
Authors: Lauren Chattman
Tags: #Cooking, #Methods, #Baking, #Reference
San Francisco sourdough,
329
soy products,
13
,
26
Spelt Brownies,
14
sponge cakes,
80
–81,
201
American-style,
81
French-style,
80
–81
stale bread, uses for,
143
staling,
100
–102
starters, preferment,
321
–25,
329
storing baked goods/ingredients,
100
–102
biscuits and scones/dough,
155
brown sugar,
17
cakes,
238
–39
cookie dough/cookies,
190
–93
cream puffs,
301
croissants,
293
–94
Danish pastries,
295
pantry items,
4
–
5
phyllo dough/pastries,
305
–6
pies and tarts,
273
–75
puff pastry,
285
quick breads,
143
–44
yeast breads,
348
strudel,
306
–7
substitutions
butter/oil/shortening,
21
–22,
134
,
163
chemical leaveners,
78
–79
chocolate substitutions,
36
cornmeal, white/yellow,
141
eggs/egg whites,
28
–29
flour,
7
–8,
9
,
128
–29,
133
,
148
nuts, when omitting,
167
pans, volume and,
47
for parchment paper,
59
–60
soy milk for regular,
26
sugar/sweeteners,
16
,
18
,
19
–20,
166
sugar,
16
–19
beating egg whites and,
87
brown sugar,
17
,
18
,
19
,
166
caramelization of,
91
cooking,
66
–67
crystallization of,
66
high-altitude baking and,
352
–53
Rich Caramel Sauce,
68
–69
role in baking,
91
substitutions,
16
,
18
,
19
–20,
166
texture and,
94
See also
sweeteners
sweeteners,
19
–20
high-altitude baking and,
352
–53
See also
sugar
T
tarts,
241
–248
dough for,
242
,
243
–44
frangipane,
246
,
275
freeform,
243
–44
fruit,
243
–44,
274
pans for,
40
,
40
,
241
–42,
243
,
243
,
244
pastry cream,
245
–46,
248
,
275
rolling out,
251
–54
storing,
274
–75
unmolding,
243
,
243
tarts, recipes for
Apple Tart with Cream Cheese Crust,
96
–97
Crustless Peach-Almond Tart,
247
Pastry Cream for Tarts,
248
temperature, internal,
63
tenderness, baked goods,
93
–95,
98
,
129
thermometers,
62
–65,
63
,
64
,
347
,
350
Tuscan bread, saltless,
319
U
underbaking,
140
,
167
uneven baking,
140
utensils,
70
,
70
–74,
72
,
349
–50
V
vegetable oil/shortening,
22
–23,
134
,
163
volume guide, baking pans,
47
W
water, tap vs. bottled,
317
water bath, baking in,
219
,
222
–23
whoopee pies,
158
,
158
Y
yeast,
79
–80
high-altitude baking and,
355
types of,
320
–22
wild yeast,
321
–22
yeast breads,
308
–50
bagels,
338
–39
baking process,
315
cooling,
315
,
347
–48
doneness, testing,
346
–47
equipment for,
349
–50
ingredients,
316
–21,
330
loaf breads,
342
,
342
slicing of,
344
,
347
–48
sourdough,
322
,
329
starch retrogradation,
347
steaming,
76
,
76
,
345
–46
storing of,
348
See also
bread dough
yeast breads, recipes for
Daniel Leader’s Ciabatta,
326
–28
No-Knead Bread,
332
–33
Z
zest removal, citrus fruits,
71
zucchini bread,
127
,
134
–35
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Table of Contents
CHAPTER 3 What Happens When We Bake Science for Bakers
CHAPTER 5 Quick Breads, Muffins, Scones & Biscuits
CHAPTER 8 Pies, Tarts, Cobblers & Crisps
CHAPTER 9 Layered Pastry Doughs
