Category: Baking

How to Read Recipes for Baking

A copy of the recipe I used for baking my sweet-bread. Please follow it to the letter for a great sweet-bread Hi. Thanks for stopping by. I am still waiting for questions, because I enjoy explaining things, teaching, and in general helping people to create baking goods from scratch. There is no comparison between store-bought…


What is Zen? – Zen is Baking with your Grandchildren

Even up to thirty minutes ago, I did not know what Zen is. I was searching the Internet to find some inspiration for an appropriate title for this post when I came across an article that caught my eye. The title said: “What is the meaning of Zen?”. Ordinarily I would not stop to read…


How to Correct Mishaps in Baking Like a Professional?

Did you figure out what is our aim, at Chocolates & Figs? First, I’d like to help you in anything you want to be better at. Weather you want to create elaborate desserts, or able to bake foolproof cakes, or learn to understand the difference among the ingredients we use in baking (i.e. for instance,…


Thanks to Shirley Corriher, Baking Yeast-Leavened Bread is Problem-Free (Almost)

Yeast-Leavened Sweet Bread with Raisins I love all yeast-leavened sweets/breads, because it brings up the warm and fuzzy memories of my Mother’s kitchen. Most holidays she would work in the kitchen tirelessly and churn out an array of baking goods that turned our home into a “dream bakery” without using any recipes, guide books, TV…


Open Letter to Dianne Jacob, Coach, Writer, and Editor

A Winner is Born Dear Dianne, I enjoyed working with you; (Oops, I know you hate these semicolons) and still do. You are a highly tolerant critic, a good driver (from time-to-time we may get lost but what is the GPS for?), have a great sense of humor (I trust by now you have accepted…


Ten Tips to Become a Better Baker

Rigo Jancsi: The cake is named after Rigo Jancsi, a Hungarian gypsy violinist, who helped create it for the woman he loved! There are so many books about baking, bakers, cakes, desserts, chocolates, etc., that it made me wonder how all these books are doing so well in a crowded market? How a publisher can…


The Ten Most Important Rules to Follow for Succesful Baking, Part Deux

6. Ovens The new ovens available for purchase today are just fantastic (I am still dreaming about getting a Viking or a Wolf). However, not every oven works the same way, or made from the same material and there are still plenty of old ovens in our kitchens. For us bakers, what is important in…


The Ten Most Important Rules to Follow for Successful Baking

Here is the first five: I am going to embark on an expedition of analyzing the good, the bad, the ugly (no such thing) and the beauty in baking and sharing every step of the way with you. Actually, I am hoping for more than that; I would like you to actively participate in the…


Do we really need that many “designer” sea salts?

I grew up without ever thinking about which salt shall I buy. I went to the store, picked up a blue box with that cute little girl with the umbrella on it and we had salt supply for months. Then suddenly food shows mushroomed on the TV and I was looking for nothing less than…


Standout Ingredients in Baking. Part I.

Flavoring Agent: Vanilla The most important thing you can do for assuring the high quality of your cakes, pastries, cookies, confections, etc., is buying high quality ingredients. The only way you can do that if you know the criteria for high quality for each and every ingredient you are planning to use in a specific…