Do you love baking from scratch? I do. When I undertake a new baking project, I cherish getting out all of my “stuff” and laying out my pans, measuring cups, whisks, and measuring spoons. There’s nothing quite like carefully adding each ingredient and ending up with a delicious result.
Our newest publication, Bake from Scratch, celebrates the many joys of scratch baking that so many of us learned growing up. I remember the whirl of my mom’s mixer as the cake batter formed beautiful waves in the bowl. And who could forget the drama of whipped eggs whites as they transformed into a perfect meringue?
In this first issue, I loved the way our test kitchen chef illustrated baking techniques, like how to brown butter. Through the step-by-step photos, I could see how my browned butter turned to burned butter and when to call it done. Breads are also one of my favorites, and the experts have included an essential sourdough starter with ways to turn it into baguettes, boule, and ciabatta.
Here’s a special look at some of Bake‘s features:
For those of you who love to bake, this magazine captures the artistry of your craft.