The BaKING Way

Professional bakers know that there are several methods used for great baking results.  The baKING Way! is my simple approach to achieving professional baking results.   In over 25 years of high production baking as a pastry chef/owner, I’ve developed an easier method for writing recipes which eliminates unnecessary text, but literally “walks you through” baking.  The baKING Way is my way! and I hope you find it useful too.

Along the way, I’ll share professional tips, “secrets” and some interesting baking science information.  In addition, I’m hoping you’ll leave questions which I will answer right here on the blog.

Welcome to…The baKING Way!!

  1. I have a question for you? Is there any difference between self rising flour and bread flour?

  2. With this very hot summer, I have a question for you. What is the best way to freeze bread for short term? It seems like ours gets freezer burn rather quickly and did not know if you had a “secret” to keeping it relatively fresh tasting. Thank you!

    • Debbie, I always slice my bread and place it in small ziplock bags 4 slices per bag. Press the air out and freeze. Allow the bread to completely thaw before opening the bag. You won’t even know its been frozen and you will eliminate waste.

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