Baking Methods
In the book The Sachertorte Algorithm and Other Antidotes to Computer Anxiety the author draws a line between baking recipe instructions and an algorithm, which he defines as “a precise description of a method for solving a particular problem using operations or actions from a well-understood repertoire.”
Looking at the baking methods table below, one can see that the algorithm analogy is absolutely appropriate. Each method contains a set of instructions utilizing a “well-understood repertoire” of basic baking techniques. Become proficient at these techniques and every recipe will seem familiar and sweet success attainable.
| Method | Description | Equipment |
|---|---|---|
| Creaming | 1. Butter (room temp) + sugar – beat until light and fluffy 2. Eggs + flavoring - add slowly, beat well. 3. Dry + liquid (i.e., milk, sour cream) mix in alternately until just combined. | Mixer, paddle attachment, spatula, bowl scraper. |
| Modified creaming | 1. Butter (room temp) + sugar - beat until light and fluffy 2. Egg yolks + flavoring - add slowly, beat well. 3. Dry - add just until combined. 4. Egg whites + sugar - whip to soft meringue. Fold in. | Mixer, paddle, whip, spatula, bowl scraper. |
| Biscuit | 1. Butter (cold) or shortening + dry – cut in until coarse meal. 2. Liquid – mix until just combined. Knead lightly. | By hand – mixing bowl, bowl scraper. Mixer – pastry knife, bowl scraper. |
| Muffin | 1. Butter + liquid (milk, buttermilk, yogurt) – melt butter, combine with liquid. 2. Dry + fruit, other components – add liquid to dry along with component, mix until just combined. | Mixing bowl, large spoon or spatula, bowl scraper. |
| Sponge | 1. Eggs + sugar – heat over hot water bath until warm (~ 110°F), beat to ribbon stage. 2. Dry – fold in gently by hand. 3. Butter (if using) – fold in carefully. | Mixer, small mixing bowl, whip, spatula, bowl scraper |
| Separated egg sponge | 1. Egg yolks + sugar – whip to ribbon. 2. Egg whites + sugar – whip to medium firm meringue. Use ¼ to lighten egg yolks. 3. Dry- fold into egg yolks along with egg whites. 4. Butter – melted, added to small amount of the batter, then added back into remaining. | Mixer, small mixing bowl, whip, spatula, bowl scraper. |
| Chiffon | 1. Egg yolks + oil + liquid – whisk together. 2. Dry – add slowly, mix well. 3. Egg whites + sugar – whip to soft meringue, fold into mixture. | Mixer, whip, spatula, bowl scraper. |
| Angel food | 1. Egg whites + sugar – whip to soft meringue. 2. Dry – fold into egg whites/sugar. | Mixer, whip, spatula, bowl scraper. |
| Baked custard | 1. Cream + flavoring – heat, let steep. 2. Egg yolks + sugar – whisk to combine. Temper with small amount of cream, then pour in remaining cream and combine. Strain. Pour into ramekins and bake in hot water bath. | Sauce pan, mixing bowl, whisk, hotel pan. |
| Straight dough | 1. All ingredients – mix and knead. | Mixer, dough hook, bowl scraper. |
| Sponge dough | 1. Liquid + yeast + dry (part) – mix to soft dough, let double. Punch down. 2. Dry (remaining) – Add, knead to smooth dough. | Mixer, dough hook, bowl scraper. |
| Laminated dough | 1. Dry + liquid – mix make a soft smooth dough. Roll into rectangle and cool. 2. Butter – soften butter to make malleable, fold into dough. | Mixer, dough hook, bowl scraper, rolling pin. |
| Basic Fruit Pie | 1. Fresh fruit (slices or whole berries) + sugar + spices + thickener – combine in mixing bowl. Place in pastry dough. | Mixing bowl, spatula, pie pan |
Note: For some reason Sacher Torte is written as one word in the title and in the book.