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Home
Recipes
Cakes
Cookies
Custards and Puddings
Pies
Pound Cakes
Chocolate Pound Cakes
Vanilla Pound Cakes
Breads
Finishing Touches
Baking 101
Home Baking Academy
Ingredient Science
Techniques
Equipment
Cost-Effective Baking
My Cookbook
Twelve Days of Pound Cake
Twelve Days of Pound Cake 2023
Twelve Days of Pound Cakes 2022
Twelve Days of Pound Cake 2021
About
Meet Shani
Privacy Policy
Contact
Search
Home
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Ingredient Science
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Ingredient Science
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Ingredient Science
Baking Science: Dough Hydration
Shani
-
May 14, 2022
This article contains affiliate links. There's a lot of bread that comes from this kitchen. This post is courtesy of a happy little 79%...
Cakes
Four Common Types of Liquid for Cakes
Shani
-
February 9, 2022
Hello Friends! Today is the perfect day to nerd out about ingredients! I had so much FUN writing this blog post and...
Ingredient Science
The Role of Eggs in Your Baked Goods!
Shani
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August 11, 2021
Today, in our Ingredient Series, we're taking on eggs! We've already talked about flour, sugar, butter, yeast, baking powder, and baking soda, so...
Ingredient Science
The Science of Sugar (And My Favorite Sugars for Baking!)
Shani
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July 3, 2021
Hi Friends! Have you ever looked at sugar--I mean, really looked at it--and wondered what it is? Have you ever wondered why...
Breads
Yeast Basics for Beginning Bread Bakers
Shani
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June 5, 2021
One of my favorite things to do in the kitchen is to make bread. There's something just so satisfying about taking flour, water,...
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Fan Favorites
Ingredient Science
Gold Medal Unbleached All-Purpose Flour: A Flour Test for Pound Cake, Cookies, and Bread
Metric Measurement Resources
Baking by Weight: A Home Baker’s Metric Conversion Chart for Consistent, Confident Bakes
Anytime Bakes
Simple Carrot Cake with Cream Cheese Frosting (Nut-Free!)
Pound Cakes
Brown Butter Kentucky Bourbon Cake with Salted Caramel
Recipes
Oatmeal Raisin Cookies
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