intro to baking

Today was the first of what I’m sure will be magical weeks of excellence because it was the first day of our baking segment! I was giddy all day and it wasn’t even because of a sugar high… that comes tomorrow 🙂

We didn’t actually bake today, instead class consisted of a baking lecture demo and then a lecture about converting traditional baked goods into vegan health-supportive ones. Tomorrow we will be converting standard recipes like Nestle Tollhouse Chocolate Chip Cookies into vegan cookies by replacing one ingredient at a time. I’m excited!

Today we learned all about different flours.. Did you know that the climate in which wheat is grown affects the kind of baked goods it will produce? Flours from wheat grown in the North are heavier and have a higher protein and gluten content than those grown in the South. Northern wheat is better suited for yeast breads whereas the  lower gluten content in Southern flour is better for pastries. We also learned about leaveners and the difference between baking soda and baking powder. I was surprised that baking powder is just baking soda with an acid (cream of tartar) added in because I always thought it was the other way around!

The chef showed us three different cakes using the three leavening methods:

  1. Chemical leaveners like baking soda and baking powder
  2. Butter and sugar that has been whipped
  3. Egg foams

The first cake was a vegan Carob Walnut Cake that used chemical leaveners. Carob is one of those ingredients that sounds so hippy-dippy and health-nutty that I was dubious of how this cake would taste but it was excellent. I want to recreate this at home ASAP!

I really liked it 🙂

The second cake was actually not a cake but cookies. Why did I call it a cake? It was shortbread cookies, aka The Food of my People. Shortbread contains a ridiculous amount of butter and uses the whipped butter to leaven. This shortbread uses maple crystals instead of white sugar so that’s why it’s kind of brown. I always thought that the little holes in shortbread were for decorative purposes but they are actually there for some of the steam from the butter to escape. Cool right?

I was trying to think of some way to veganize it but I don’t think there’s any way to get that butter flavor. If I replaced it with coconut oil and gave it to my shortbread-loving Scottish mother, she would probably not be impressed. The last cake the chef baked was a Genois that uses whipped eggs as the leavener.

I’m so excited to get my bake on tomorrow!

When I got home from class I drank some kombucha, went to yoga and then came home and saw this weird rash on my arm. It’s raised, hurts when I press it and really freaks me out…

I also have this weird growth on my lap… I wonder what it could be…

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