It’s admittedly very tongue-in-cheek of me to refer to these as “masterclasses”; they are more like tips for areas of baking that I am particularly fond of: little baking bites, to dive into as and when……!
Being an amateur baker, I will bow to the professionals any day of the week; I am certainly not an authority, just a very keen home cook who loves to research and practise in order to get better.
Key areas within the world of baking
The links below go to my full recipes and guidelines on those areas. Those guidelines summarise what works well for me, giving reliable results that I am very happy with: and I tend to measure “happy with” by how easily I can devour them and how confident I am to serve the bake to others!
Breads made using commercial yeast
Cakes: making, flavouring & decorating cakes
Choux pastry (sweet & savoury)
Croissants & related pastries (viennoiserie)
Shortcrust pastry & baking blind
4 thoughts on “Top Tips”
Great tips section Philip. Easy to follow for an eager novice like me. I will soon be attempting croissants with your guidance. You need to publish your telephone number so I can call you when I get stuck 🙂 🙂
Thank you Dan. I hope you enjoy the croissants. They really are great fun to make
Hi nice reading youur blog
thank you Monica