We refer to On Baking: 3rd Edition by Labensky, S. et al. as our baking bible. As a matter of fact, we have a paper copy for our pastry chef to make notes, and we have a digital copy to access in the go.
Every baking business needs this book even without a storefront. Almost any question you have can be answered by the book, and it has hundreds of recipes for inspiration.
Today we are going to focus on mixing methods, and why these different techniques are important for you.
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The point of mixing methods in your baking is to accomplish a few different things. The technique in which you mix the ingredients accomplishes different tasks. For example, if you need to combine ingredients, the recipe instructions might tell you to stir, but if you need to incorporate air, then the recipe may call for you to whip the ingredients.
There are 9 different methods for mixing. Each method adds something to your baking process, and each method is accomplished differently.
Take a moment and see if you can think of a time you have used these different methods. Now think about why these techniques were important for the baking process in that specific recipe. Let’s talk about each method, what the purpose of the method is in the baking process, and the tools required for that specific method.
So, these are how the different methods are used and what tools to use for each method, but it doesn’t help you understand the final result. Let’s talk more about that.
The purpose of mixing ingredients for a recipe is to accomplish certain goals.
Depending on your final goal, you may use a few different techniques in your mixing process. Fats can add flakiness to a dough. Gluten is the foundation of dough and can make the product soft or hard, while air creates fluffiness in a product.
It is crazy to think that in a recipe, you not only need to pay attention to the types of ingredients but also you must pay close attention to the mixing method if you want to reach your desired results.
If you really want to dedicate yourself to understanding the science and technique behind baking, then we HIGHLY, HIGHLY suggest you get your own copy of On Baking: 3rd Edition by Labensky, S. et al.
Reference: Labensky, S., et al. (2016). On Baking: 3rd Edition. Pearsons
Want to see how we incorporate these mixing methods into our recipes? Then check out some of the recipes we use in our business.
Holiday Baking Guide
Autumn Baking Guide
Flaky Pie Crust Recipe
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