Baking for Non-Bakers was born out of my work with a group of men who embarked on a rehabilitation journey in a bakery kitchen despite having no baking background. As a bakery educator, I’ve seen countless individuals come to learn with little or no experience, often feeling confused about the basic baking steps. This book is a testament to their journey and guides others in a similar position.
Baking for Non-Bakers highlights ingredient selection, preparation, and practical baking steps. For many, baking can feel daunting, leading to the question, “Where do I begin?” This comprehensive training program provides a solid foundation for a successful baking experience. It’s more than just a recipe book; it delves into bakery science and essential baking tips to keep the reader focused and confident.
The book has three chapters, each aimed at imparting practical skills and valuable knowledge. These skills will not only form the foundation of your successful baking journey but also empower you with the confidence to experiment and create your own unique baked goods.
- Chapter One: Essential Ingredients: This chapter focuses on understanding and applying essential ingredients, which is critical for achieving consistency and quality in your baked creations.
- Chapter Two: Baking Practice: This chapter outlines the elements necessary for success under “best practices.” It covers how to read a recipe, prepare ingredients, interpret it using Baker’s percentage, use specific gravity to determine mixing speeds in time and cake batters, and set up an oven for optimal results.
- Chapter Three: Practical Baking: This section covers various mixing and processing techniques required to produce bakery products, such as bread, cakes, and pastries. Each section starts with a product definition and a formula range you can expect in a recipe. The steps follow the product process and procedures, from weighing ingredients to baking the finished product.
Additional Highlights
- Bakery Science: Coverage of some baking science helps readers understand why specific techniques and ingredients are required.
- Must-Know Baking Tips: Essential tips to keep you focused and help you achieve consistent results.
- Cultural Insights: Includes variations in contemporary baking categories, focusing on Asian baking.
The material is systematically sequenced, leading to the rewards of successful baking—consistency. Each section generously includes colour photos to illustrate key points. With a foundation of sound ingredient knowledge and correct baking practices, you can confidently create any delicious baked product featured in the book’s proven recipes and explore your variations in contemporary baking categories, including Asian. The book encapsulates my extensive knowledge by drawing on 65 years of baking industry experience, including forty-five years as a Bakery Educator. Over my thirty years in Singapore and the region, I established Singapore’s first Professional Baking School, the Baking Industry Training Centre (BITC), in 1993-98, followed by the CerealTech School of Baking Technology in 2008-19.
