Even though the cream is one of the most important parts of baking there is still so much confusion around it. Each cream differs in the fat content with the other and therefore has different textures. Read on to find out the difference between heavy cream vs whipping cream vs fresh cream and which one to use when.
Gluten is what gives a proper structure to your baked goods. However still, we try to keep gluten development to a minimum. Why is that? This post is dedicated to demystifying gluten and it's development process in batters and doughs in order to understand exactly what is it that we should be avoiding.
Some of the most primitive questions in baking revolve around baking powder and baking soda. Are they one and the same thing? When to use baking powder? When to use baking soda? When to use both? Can the baking powder and soda be replaced with each other?