Hi Marissa, I have been baking with olive oil instead of butter since the pandemic. Is it accurate that I can substitute olive oil for melted butter any time a recipe calls for it, or are there some recipes where that won't work. I'd love some recipes for olive oil baking. I've got a great brownie recipe from Melissa Clark that we think are the best we've had, and I'm always looking for cookies or cakes. I know this isn't related to the flour questions but being new to the format I wasn't sure where else to ask : ) .
I'm in the habit of measuring most of the dry ingredients and sifting them together. It helps to better distribute small amounts and to catch the inevitable clumps of baking powder/soda. Also, since all of my baking is converted to gluten free flours, the order of mixing things and how much you can mix is significantly different. By the way- thank you for the excellent break down of how to measure oat flour as compared to wheat. Very helpful!
I enjoyed this! I did find a sifter in an antique shop that was in great conditions, but it was one of the things I had to give up with I drastically downsized. The tip about the parchment paper is a help because I have a tremor now. It would help me guide a good many things, from flour to fine chopped veges, spices and toppings, without missing extra doo-gadgets in non-existent drawers!
Thanks for the explanation; very helpful. I live alone, small 2-bedroom apartment, small kitchen (not much counter space). I don't use the oven but instead use a counter top convection oven. This doesn't heat the whole place up and cooks a bit faster. It's great for cooking and baking cookies, muffins, and scones. However, I'm having trouble getting things baked in a loaf pan, a cake pan or a pie pan cooked all the way through. I bought a couple of small loaf pans which I'll be using soon for pumpkin bread. I've read that when using a convection over to reduce the temperature and/or time by 25% but this doesn't always work. I also frequently make 1/2 of any recipe you provide since I don't want to eat "the whole thing". Any suggestions for the convection oven and cutting recipes in half?
I can't remember when I started using a food scale, but it's SO much better than volume measurements—not only is it more accurate, but there are far fewer things to clean when you're done. I love putting my mixing bowl on the scale and tossing things in. (maybe I need to get a life, but whatever).
I have a recipe for Snickerdoodles which I LOVE, but many times my cookies turn out sort of crumbly. Any suggestions on de-crumbling my cookies?
I am a newbie here and likely have missed the answer to this question. When you call for butter, do you mean salted or unsalted?
Thank you and Happy New Year!
This was great!!! Thanks for the teaching session!
A friend is gifting me top quality Madagascar vanilla beans after a recent trip there. What would you do with such a magnificent bounty?
Hi Marissa, I have been baking with olive oil instead of butter since the pandemic. Is it accurate that I can substitute olive oil for melted butter any time a recipe calls for it, or are there some recipes where that won't work. I'd love some recipes for olive oil baking. I've got a great brownie recipe from Melissa Clark that we think are the best we've had, and I'm always looking for cookies or cakes. I know this isn't related to the flour questions but being new to the format I wasn't sure where else to ask : ) .
I'm in the habit of measuring most of the dry ingredients and sifting them together. It helps to better distribute small amounts and to catch the inevitable clumps of baking powder/soda. Also, since all of my baking is converted to gluten free flours, the order of mixing things and how much you can mix is significantly different. By the way- thank you for the excellent break down of how to measure oat flour as compared to wheat. Very helpful!
I enjoyed this! I did find a sifter in an antique shop that was in great conditions, but it was one of the things I had to give up with I drastically downsized. The tip about the parchment paper is a help because I have a tremor now. It would help me guide a good many things, from flour to fine chopped veges, spices and toppings, without missing extra doo-gadgets in non-existent drawers!
I sift. I live in a hot humid climate, and cannot keep flour refrigerated. There are always little lumps at end of sifting.
I always try to substitute smashed up Snickers for anything, as you know, Marissa. But your formula works good too.
Thanks for the explanation; very helpful. I live alone, small 2-bedroom apartment, small kitchen (not much counter space). I don't use the oven but instead use a counter top convection oven. This doesn't heat the whole place up and cooks a bit faster. It's great for cooking and baking cookies, muffins, and scones. However, I'm having trouble getting things baked in a loaf pan, a cake pan or a pie pan cooked all the way through. I bought a couple of small loaf pans which I'll be using soon for pumpkin bread. I've read that when using a convection over to reduce the temperature and/or time by 25% but this doesn't always work. I also frequently make 1/2 of any recipe you provide since I don't want to eat "the whole thing". Any suggestions for the convection oven and cutting recipes in half?
I can't remember when I started using a food scale, but it's SO much better than volume measurements—not only is it more accurate, but there are far fewer things to clean when you're done. I love putting my mixing bowl on the scale and tossing things in. (maybe I need to get a life, but whatever).