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Baking is a very popular specialty among chefs and other culinary specialists, if not as a specialty, then attempted at least once as an exploration. Baking captures the imagination. Bold flavors mixed with subtle ones. Exquisite fresh herbs or cheeses mixed in. Sponge-y cakes or hearty cookies. Delicate pastries or thick grained breads. Baking inspires many great chefs.
Baking usually uses flour as its base – and that is where the complication begins. The alchemy of ingredients together with heat change according to climate and relationship to sea level. Sour dough baguettes made in Brooklyn will be different than the same recipe replicated in the Colorado mountains. Light cake flour, dense wheat flour, bleached or unbleached – the type of flour you use is only the first decision of many. And that’s just when baking bread!
Cookies, cakes, muffins, pastries, crackers, tortillas, bagels. Desserts rich and decadent or light and delicate. Breakfast foods or dinner accompaniment. A staple at lunch time and a great snack anytime. Warm baked goods are soothing and satisfying.
Great baking masterpieces are to be enjoyed leisurely to maximize the sensations of taste, aroma, color and design. Baking is more than the ultimate science of food – it is an art. The technique of presentation alone is an entire process unto itself, and that’s after the chemistry of ingredients and temperature. Every meal is enhanced by an accompanying baked good. Basic or sophisticated, if there is anything simple about baking, there certainly nothing simplistic.
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