Baking with protein powder is a bit tricky. It tends to lead to dry, dense, rubbery baked goods. But with a few rules, you can make some tasty treats that will also sustain!
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Have you ever heard someone say, I made this cake all the time and now that I moved to Calgary it just doesn’t work? Well, that is because Calgary is at 3557 feet (1084 m) above sea level and baking anywhere over 3000 feet (912 m) is considered high altitude baking. Our thinner air messes with baking recipes since they are usually written for sea level kitchens.
The most common ingredient in baking is wheat flour and from it we get gluten which is one of the three main things that give structure to our baked goods. Let’s go into a little of the science on gluten so we can understand a little bit better some of our baking techniques.
Here are a few simple guidelines that respect the science of baking. Following these will help you make the most of the baking recipes that will be showing up in this blog (or at one of our in-home classes).