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Baking: Key Ingredients




Source of Recipe


From "The Little Red Barn Baking Book"


Recipe Introduction


Good baking doesn't require lavish, expensive ingredients. But, like all things in life, it's worth getting the basics right. Choose your ingredients carefully.
* * *

• BUTTER
It's worth being picky about the butter you use, as this has the most dramatic effect on the flavor and texture of baked goods. I buy the most expensive unsalted butter, because you can really taste the difference.

• FLOUR
Flour varies greatly and can have a big effect on your results. Use a good, premium-brand flour and buy it from a store where you know it hasn't been sitting on the shelf for months, gathering dust. For most recipes, I use plain all-purpose flour. For recipes with yeast, use white bread flour or strong flour.

• SALT
I use sea salt and kosher salt for all my cooking and baking, as it has the best flavor.

• EGGS
Don't economize on eggs. Buy farm-fresh, organic, or free-range eggs from a local supplier.