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Baking School Classes

Welcome to the Baking Sense on-line Baking School. On this page you’ll find links to valuable baking lessons. Learn about essential baking ingredients, the science of cake batter and how to ice and fondant a cake like a pro.

Knowing how to measure ingredients properly is very important when baking. I’ll explain the difference between weight and volume measure and let you know which equipment to have in your kitchen. What is the most accurate way to measure ingredients when baking? The best way to measure baking ingredients is to weigh them. Weight measurements …

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In this article I detail exactly how I developed and tested my white cake recipe. Have you ever taken a bite of a beautiful white cake only to be disappointed by it’s rubbery texture and bland taste? With the proper ingredients and mixing technique you can make velvety soft and tender White Cake at home. …

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You’ve done it! You’ve created a living batter filled with wild yeast. Now let’s see how to feed & maintain your sourdough starter. If you haven’t made your starter yet, visit this post to see how to make a sourdough starter from scratch. Right off the bat I’m going to say that there are a …

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In this article we’ll learn how to create a great cake recipe using the Baker’s Formula. The information in this article is the culmination of all our Cake Batter classes, but can also stand alone. If you’d like to follow the classes in order visit the Baking School/Science of Cake Batter page. Use the Baker’s …

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