Thursday, May 04, 2006

Baking Tips (Or "How to Avoid Unleashing the Wrath of Balloon Chef")

Vegan baking is *not* an impossibility, but at times it can be a bit of a challenge. (Damn you, eggs!) For that reason, here be some baking tips, both vegan-specific and not.

So put them in your pipe and smoke it. Otherwise the wrath of Balloon Chef shall strike down upon thee with great vengeance and furious anger!

Bake! Bake in fear!



VEGAN-SPECIFIC BAKING TIPS:

NOT-SPECIFICALLY VEGAN BAKING TIPS:

USEFUL BOOKS ON BAKING:
  • Great Good Desserts Naturally: The author apparently was (is?) a pastry chef, and about 1/3 of the book is dedicated to very specific and detailed tips on everything from what different types of flour are good for what different types of baking to discussion of substitutions in recipes to conversation about how to make those damn vegan pastries *fluffy* without eggs. Pretty much anything you might think of asking with regard to baking is answered here and in precise detail. If you're into baking, this is a definite must-have.

  • Vegan Family Favorites: Although the content of this book does not deal strictly with baking-only, it does offer up some useful tips and tidbits on baking and substitutions in its intro.

3 comments:

Georgina Ragazza said...

Loving the blog! (Your mac and cheese has become a staple in our house).

I have a baking question... no matter what I do, my baking turns out soggy and uncooked in the middle. I've tried higher heat, lower heat, turning halfway through... what am I doing wrong? It's driving me crazy! :(

Lindy Loo said...

Ooph. I have no clue. There's so many possible reasons. But it depends on the recipe and stuff. Temperature would've been my first guess too, but maybe the moisture content is just too high?

Lindy Loo said...

Ooph. I have no clue. There's so many possible reasons. But it depends on the recipe and stuff. Temperature would've been my first guess too, but maybe the moisture content is just too high?