Baking (rec.food.baking) For bakers, would-be bakers, and fans and consumers of breads, pastries, cakes, pies, cookies, crackers, bagels, and other items commonly found in a bakery. Includes all methods of preparation, both conventional and not.

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Old 07-09-2006, 08:43 AM posted to rec.food.baking
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Default Best Book for Newbie

What's the best book for baking for the newcomer?


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Old 07-09-2006, 04:03 PM posted to rec.food.baking
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Default Best Book for Newbie


wrote in message
ups.com...
What's the best book for baking for the newcomer?


I think the bet book for a newbie and an oldie is
Betty Crocker's Cookbook; I still use it.
I got mine when I got engaged 38 years ago and still use it.



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Old 07-09-2006, 06:58 PM posted to rec.food.baking
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Default Best Book for Newbie

pfoley wrote:

wrote in message
ups.com...

What's the best book for baking for the newcomer?



I think the bet book for a newbie and an oldie is
Betty Crocker's Cookbook; I still use it.
I got mine when I got engaged 38 years ago and still use it.



Or Joy of Cooking.
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Old 07-09-2006, 11:03 PM posted to rec.food.baking
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Default Best Book for Newbie

For baking, one of my favorites is Pillsbury's Complete Book of Baking.
Recipes are easy to follow and also contains the award winners from over the
years.

http://www.amazon.ca/Pillsbury-Compl.../dp/0670847682

I know this is a Canadian site, and I don't know where you're from, but it
will give you a pic of the book I have.

Glenn


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What's the best book for baking for the newcomer?





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Old 09-09-2006, 03:43 PM posted to rec.food.baking
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Default Best Book for Newbie

wrote:

What's the best book for baking for the newcomer?


Another good beginner book is the Fannie Farmer cookbook.
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Old 09-09-2006, 06:11 PM posted to rec.food.baking
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Default Best Book for Newbie

I know you asked about a book but, just in case you don't know, there are
free beginning level baking videos at www.epicurious.com Good luck. If
anyone knows of other free baking videos I would appreciate a link. thanks.
Frank

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What's the best book for baking for the newcomer?



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Old 10-09-2006, 03:57 AM posted to rec.food.baking
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Default Best Book for Newbie

Betty Crocker is my choice.... I've been married for 40 years, and bought
lots of cookbooks, many were duds... I always return to my first cookbook
"Betty Crocker first edition"

Rina




Alan wrote in message
I agree -- for a beginner, Betty Crocker is the best.

It isn't the be-all and end-all, but for getting started you can't
beat the many types of recipes, the directions, the general
information about measuring, food, ingredients, etc. etc. etc.

Alan



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Old 10-09-2006, 05:02 PM posted to rec.food.baking
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Default Best Book for Newbie


wrote:
What's the best book for baking for the newcomer?


I too recently bought King Arthur Flour's Baking Companion. Of all the
books I have on baking, this is the best.



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Old 12-09-2006, 07:20 AM posted to rec.food.baking
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Default Best Book for Newbie

Spent the good part of the afternoon hours reading and following
directions to making some Croissants de Boulanger. Page 494 of King
Arthur Flour cookbook. Dough is setting overnight in refrigerator,
step #2 tomorrow, wish me luck with my first try.
Poobear59


I too recently bought King Arthur Flour's Baking Companion. Of all the
books I have on baking, this is the best.


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Old 12-09-2006, 07:32 AM posted to rec.food.baking
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Alton R. Martin wrote:

Spent the good part of the afternoon hours reading and following
directions to making some Croissants de Boulanger. Page 494 of King
Arthur Flour cookbook. Dough is setting overnight in refrigerator,
step #2 tomorrow, wish me luck with my first try.


Well, good luck. Croissants are a real treat. Please post your
results if possible.

--
Reg

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Old 13-09-2006, 06:18 AM posted to rec.food.baking
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Default Best Book for Newbie

The results are in. Not sure but I don't think they came out that
great. The inner part was somewhat tough and the outside of the
croissant was brittle. Not sure why or how to solve it. Wife didn't
care for them either, said their was not tast. Of course she smokes;
they did have a slight buttery flavor (me non-smoker). Followed the
direction from King Aruther's Flour cookbook. O well, it was alot of
fun doing the creation.
Poobear59

Alton R. Martin wrote:

Spent the good part of the afternoon hours reading and following
directions to making some Croissants de Boulanger. Page 494 of King
Arthur Flour cookbook. Dough is setting overnight in refrigerator,
step #2 tomorrow, wish me luck with my first try.


Well, good luck. Croissants are a real treat. Please post your
results if possible.


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Old 13-09-2006, 06:28 AM posted to rec.food.baking
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Default Best Book for Newbie

Alton R. Martin wrote:

The results are in. Not sure but I don't think they came out that
great. The inner part was somewhat tough and the outside of the
croissant was brittle. Not sure why or how to solve it. Wife didn't
care for them either, said their was not tast. Of course she smokes;
they did have a slight buttery flavor (me non-smoker). Followed the
direction from King Aruther's Flour cookbook. O well, it was alot of
fun doing the creation.


It's hard to diagnose without seeing the recipe. The
classic croissant recipe involves a laminated, yeasted
dough, so I'll assume yours does too.

From what you describe, it sounds like they're underproofed.
If final rise is not long enough and the dough in the
center will end up rather tough. It could also be your
folding/rolling technique.

How long was the final rise? Did they at least double
in size before you baked them?

Don't sweat it, croissants require a lot of good
technique. They're a challenge to do properly.

--
Reg



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