When a recipe calls for citrus juice, you should always use fresh juice. Canned or bottled juices have an artificial taste to them and lack the brightness you get from fresh squeezed juice. Next time you have a recipe that calls for citrus juice, use this tip. You’ll never go back to the bottled or canned juice. For more tips and tricks, check out our Baking Tip Tuesday archives. Happy Baking!...
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About: Kate Crandall
Recent Posts by Kate Crandall
Tip #24: Proofing Bread
Written by: Kate Crandall
Here’s a great tip for our bread makers out there! You don’t need anything fancy to get your bread dough to proof (or rise), all you need is a heating pad. Set the heating pad to low, wrap it in a towel, and place your bowl on top. Make sure to cover your bowl with a towel, as usual. In about an hour, you’ll have beautifully proofed dough, ready to shape. For more tips and tricks, check out our Baking Tip Tuesday archives. Happy...
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Tip #23: Gluten-Free Flour Mix
Written by: Kate Crandall
Our customers keep raving about our gluten-free products. We do make our own gluten-free mixes. Here’s the formula for our favorite one. While it’s not suitable for everything we make that’s gluten free, we do use it whenever we can. Almond Gluten-Free Flour Mix 140 g sorghum four 150 g potato starch 50 g almond meal 3 g xanthan gum For more tips and tricks, check out our Baking Tip Tuesday archives. Happy Baking!...
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Tip #22: Brown Sugar
Category: Baking Tip Tuesday, Ingredients
Written by: Kate Crandall
We’ve all had that bag or box of brown sugar that turned into a brick. Did you know you can bring it back to life? Stick a piece of bread in it and seal it back up for a day or two and the moisture in the sugar will suck up the moisture from the bread, making it soft again. For more tips and tricks, check out our Baking Tip Tuesday archives. Happy Baking!...
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