Cooking & food

Baking School: Fundamentals (Baker Bettie)

Sikhami InstituteEnglish

Free

Join for free
  • 12 video lectures (1h 38m)
  • Certificate of completion
  • Ask the teacher your doubts
  • Watch on the web and in the Android app

About this course

Understand how baking works before you follow recipes. Baker Bettie explains the equipment, the terms and what each ingredient does, so your cakes, cookies and breads come out right. Who it's for: beginners, and home bakers whose results are hit and miss. These are the free, official videos of the "Baking School: Fundamentals" playlist from the Baker Bettie YouTube channel (youtube.com/@BakerBettie). All videos belong to Baker Bettie; Sikhami is not affiliated with Baker Bettie and simply arranges the public playlist into a course, so you can learn one lesson at a time and keep track of your progress.

What you will learn

• Mise en place, and the essential baking equipment • Baking terms such as folding, proofing and scoring • How to approach a new recipe, and how to measure ingredients properly • What sugar, flour, eggs and fats do in baking • All about gluten, and leavening with baking soda, baking powder, yeast and steam • Why ingredient temperature matters

Course content

1 section · 12 lectures · 1h 38m

  1. 1. Baking School: Fundamentals

    • MISE EN PLACE | preparing yourself for successful baking6m
    • ESSENTIAL BAKING EQUIPMENT & THEIR USES | necessary baking equipment for your kitchen9m
    • BASIC BAKING TERMINOLOGY | folding, proofing, ferment, scoring, and more...9m
    • HOW TO APPROACH A NEW RECIPE | reading a recipe, understanding a new recipe10m
    • HOW TO MEASURE FOR BAKING | weight vs volume measurements, measuring flour properly7m
    • THE FUNCTION OF SUGAR IN BAKING | varieties of sugar, sugar's role in baking10m
    • THE FUNCTION OF FLOUR IN BAKING | varieties of flour10m
    • ALL ABOUT GLUTEN | what is gluten?, why does gluten matter in baking?6m
    • ALL ABOUT LEAVENING | baking soda, baking powder, yeast, and steam6m
    • THE FUNCTION OF EGGS IN BAKING | whole eggs, egg whites, egg yolks6m
    • THE FUNCTION OF FAT IN BAKING | butter, shortening, lard, oil6m
    • INGREDIENT TEMPERATURE GUIDELINES FOR BAKING | room temperature ingredients vs cold ingredients8m