how to make your own baking recipes

How to make your own baking recipes from scratch

Baking from scratch is one of the most rewarding and satisfying activities you can do in the kitchen. Not only do you get to enjoy the delicious results of your hard work, but you also get to unleash your creativity and customize your flavors. Plus, you can save money, avoid additives, and impress your friends and family with your homemade baked food.

But how do you start baking from scratch? What ingredients and tools do you need? What techniques and tips do you need to know? And how do you avoid some common baking mistakes that can ruin your baked goods?

Don’t worry, we’ve got you covered. In this blog post, we’ll show you how to make your own baking recipes from scratch with a step-by-step guide. Whether you’re a beginner or a seasoned baker, you’ll find some useful information and inspiration to help you improve your baking skills.

Let’s get started!

Basic Ingredients and Tools

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Before you start baking from scratch, you need to make sure you have the essential ingredients and tools that will help you create your own baking recipes. Here are some of the basic ingredients and tools you need:

Ingredients

Flour: Flour is the main ingredient in most baked goods, providing structure and texture. There are different types of flour, such as all-purpose flour, cake flour, bread flour, whole wheat flour, etc. Each type of flour has a different protein content and gluten strength, which affects how the baked goods rise and behave. For example, cake flour has a lower protein content and gluten strength than bread flour, making it more suitable for light and tender cakes. You can also use other flours made from grains, nuts, seeds, or legumes, such as oat flour, almond flour, coconut flour, etc. These flours have different nutritional profiles and flavors than wheat flour and may require some adjustments in the recipe.
Baking powder and baking soda: Baking powder and baking soda are leavening agents that help baked goods rise and become airy. Baking powder is a combination of baking soda and an acid (such as cream of tartar) that reacts with moisture to produce carbon dioxide gas. Baking soda is a base that reacts with acidic ingredients (such as lemon juice or vinegar) to produce carbon dioxide gas. Both leavening agents need to be used in the right amount and proportion to achieve the desired rise and flavor of the baked goods.
Salt: Salt is an important ingredient in baking that enhances the flavor of the other ingredients and balances the sweetness. Salt also helps to strengthen the gluten structure of the dough and control the yeast activity. A little salt goes a long way in baking, so make sure to measure it carefully and use the type of salt specified in the recipe (such as table salt or kosher salt).
Oil: Oil is a fat that adds moisture and richness to baked goods. Oil also helps to create a tender crumb and extend the shelf life of the baked goods. There are different types of oil that can be used in baking, such as vegetable oil, canola oil, olive oil, coconut oil, etc. Each type of oil has a different flavor and smoke point (the temperature at which it starts to burn), which affects how the baked goods taste and brown. For example, olive oil has a strong flavor and a low smoke point that may not be suitable for some baked goods. You can also use other fats in baking, such as butter, margarine, shortening, lard, etc.
Water: Water is a liquid that hydrates the flour and activates the gluten and leavening agents in the dough or batter. Water also helps to create steam in the oven that helps the baked goods rise and form a crust. The amount of water needed in a recipe depends on the type and amount of flour used, as well as the humidity and temperature of the environment. You can also use other liquids in baking, such as milk, buttermilk, yogurt, juice, etc. These liquids have different flavors and acidity levels that affect how the baked goods taste and rise.
Eggs: Eggs are a versatile ingredient in baking that perform multiple functions. Eggs provide structure and stability to baked goods by coagulating when heated. Eggs also add moisture and richness to baked goods by contributing water and fat. Eggs also help to leaven and lighten baked goods by trapping air bubbles when whipped or beaten. Eggs also enhance the flavor and color of baked goods by adding protein and pigment. The number and size of eggs used in a recipe can make a big difference in the outcome of the baked goods, so make sure to follow the recipe instructions carefully. You can also use egg substitutes in baking, such as flax seeds, chia seeds, applesauce, banana, etc. These substitutes have different properties and ratios than eggs and may require some adjustments in the recipe.
Sugar: Sugar is a sweetener that adds flavor and sweetness to baked goods. Sugar also performs other functions in baking, such as creating tenderness and crispiness by inhibiting gluten formation, creating volume and lightness by incorporating air when creamed with fat, creating browning and caramelization by reacting with heat, and retaining moisture and freshness by absorbing water. There are different types of sugar that can be used in baking, such as granulated sugar, brown sugar, powdered sugar, honey, maple syrup, etc. Each type of sugar has a different flavor and texture that affects how the baked goods taste and behave. For example, brown sugar has a richer flavor and more moisture than granulated sugar, making it more suitable for chewy cookies.

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Tools

A large bowl: A large bowl is a basic tool that you need to mix your ingredients together. Make sure to use a bowl that is big enough to hold all of your ingredients and allow some room for stirring and folding. You can use a metal, glass, ceramic, or plastic bowl for mixing your ingredients, but avoid using reactive materials (such as aluminum or copper) that can react with acidic ingredients (such as lemon juice or vinegar) and affect the flavor and color of your baked goods.
A whisk: A whisk is a tool that you need to whisk your ingredients together. Whisking helps to incorporate air into your mixture and create a smooth and homogeneous consistency. You can use a balloon whisk, a French whisk, or an electric whisk for whisking your ingredients, depending on the type and amount of ingredients you are using. For example, a balloon whisk is good for whipping egg whites or cream, a French whisk is good for mixing batters or sauces, and an electric whisk is good for creaming butter and sugar or making meringues.
A measuring cup: A measuring cup is a tool that you need to measure your liquid ingredients accurately. Measuring your liquid ingredients correctly is important for achieving the right consistency and texture of your baked goods. You can use a glass or plastic measuring cup with markings for different units (such as cups, milliliters, ounces, etc.) for measuring your liquid ingredients. Make sure to fill the measuring cup to the desired level and check it at eye level for accuracy.
A spoon: A spoon is a tool that you need to stir your ingredients together. Stirring helps to combine your ingredients evenly and prevent lumps or pockets of dry ingredients from forming. You can use a wooden spoon, a metal spoon, or a silicone spoon for stirring your ingredients, depending on the type of ingredients you are using. For example, a wooden spoon is good for stirring thick batters or doughs, a metal spoon is good for stirring thin batters or sauces, and a silicone spoon is good for stirring sticky batters or doughs.
A knife: A knife is a tool that you need to cut your ingredients or level off your dry ingredients. Cutting your ingredients helps to reduce their size and make them more uniform and easier to mix. Leveling off your dry ingredients helps to remove any excess amount and ensure accuracy. You can use a chef’s knife, a paring knife, or a serrated knife for cutting your ingredients, depending on the type and size of ingredients you are cutting. For example, a chef’s knife is good for cutting large fruits or vegetables, a paring knife is good for cutting small fruits or vegetables, and a serrated knife is good for cutting breads or cakes. You can also use a straight-edged knife or an offset spatula for leveling off your dry ingredients.
A rolling pin: A rolling pin is a tool that you need to roll out your dough or pastry. Rolling out your dough or pastry helps to create a thin and even layer that can be shaped or cut into different forms. You can use a wooden rolling pin, a marble rolling pin, or a silicone rolling pin for rolling out your dough or pastry, depending on the type of dough or pastry you are working with. For example, a wooden rolling pin is good for rolling out cookie dough or pie crust, a marble rolling pin is good for rolling out pastry dough or puff pastry, and a silicone rolling pin is good for rolling out sticky dough or fondant.
A baking sheet: A baking sheet is a tool that you need to bake your cookies crackers, or other flat baked goods. A baking sheet helps to hold and support your baked goods and allow even heat distribution and browning. You can use a metal baking sheet, a silicone baking mat, or a parchment paper for baking your baked goods, depending on the type of baked goods you are making. For example, a metal baking sheet is good for baking crispy cookies or crackers, a silicone baking mat is good for baking chewy cookies or macarons, and a parchment paper is good for baking delicate cookies or tuiles.

These are some of the basic ingredients and tools that you need to start baking from scratch. Of course, you can also use other ingredients and tools that suit your preferences and needs. The important thing is to have fun and experiment with different combinations and variations.

Basic Techniques

Once you have your ingredients and tools ready, you need to learn some basic techniques that will help you create your own baking recipes from scratch. Here are some of the basic techniques that you need to know:

Measuring

Measuring is a technique that involves using the right measuring tools and methods to measure your ingredients accurately. Measuring your ingredients correctly is important for achieving the right consistency and texture of your baked goods. To measure your ingredients correctly, you need to follow these tips:

Use the right measuring tools for different types of ingredients. For example, use a measuring cup for liquid ingredients, a measuring spoon for small amounts of ingredients, and a scale for dry ingredients or large amounts of ingredients.
Use the right measuring methods for different types of ingredients. For example, use the spoon and level method for flour, the dip and sweep method for sugar, and the pack and level method for brown sugar.
Measure your ingredients at room temperature unless otherwise specified in the recipe. For example, measure butter at room temperature for creaming with sugar, but measure butter cold for making pastry dough.
Measure your ingredients before you start mixing them together. This will help you avoid adding too much or too little of an ingredient and save you time and hassle.

Mixing

Mixing is a technique that involves using the right mixing tools and methods to mix your ingredients together. Mixing your ingredients together helps to combine them evenly and create a smooth and homogeneous consistency. To mix your ingredients together, you need to follow these tips:

Use the right mixing tools for different types of mixtures. For example, use a whisk for whisking eggs or cream, a spoon for stirring batters or sauces, and an electric mixer for creaming butter and sugar or making meringues.
Use the right mixing methods for different types of mixtures. For example, use the creaming method for making cookie dough or cake batter, the muffin method for making muffin batter or quick bread batter, and the folding method for making soufflé batter or sponge cake batter.
Mix your ingredients only until they are just combined and no dry streaks remain. Overmixing can cause too much gluten to develop, making your baked goods tough and chewy.

Kneading

Kneading is a technique that involves using your hands or a machine to work your dough until it becomes smooth and elastic. Kneading your dough helps to develop gluten, which gives structure and elasticity to your baked goods. To knead your dough, you need to follow these tips:

Use a lightly floured surface to knead your dough. This will help prevent the dough from sticking to the surface or your hands.
Use a gentle but firm pressure to knead your dough. This will help stretch and align the gluten strands in the dough.
Knead your dough only until it passes the windowpane test. This is a test that involves stretching a small piece of dough until it becomes thin and translucent like a windowpane. If it tears easily, it means that the gluten is not fully developed and you need to knead more. If it stretches without tearing, it means that the gluten is fully developed and you can stop kneading.

Rolling

Rolling is a technique that involves using a rolling pin to roll out your dough or pastry into a thin and even layer. Rolling out your dough or pastry helps to create a uniform thickness and shape that can be cut or shaped into different forms. To roll out your dough or pastry, you need to follow these tips:

Use a lightly floured surface and rolling pin to roll out your dough or pastry. This will help prevent the dough or pastry from sticking to the surface or the rolling pin.
Use a gentle but even pressure to roll out your dough or pastry. This will help create a smooth and even layer without tearing or cracking the dough or pastry.
Roll out your dough or pastry from the center to the edges, turning it occasionally to maintain a circular or rectangular shape. This will help create a consistent thickness and shape of the dough or pastry.

Baking

Baking is a technique that involves using an oven to cook your baked goods until they are done. Baking your baked goods helps to set and brown them and create a crust and a crumb. To bake your baked goods, you need to follow these tips:

Preheat your oven to the temperature specified in the recipe and wait until it reaches that temperature before putting your baked goods in. This will help ensure even and consistent baking and prevent underbaking or overbaking.
Use the right type and size of pan for your baked goods. This will help hold and support your baked goods and allow even heat distribution and browning. For example, use a metal pan for baking crispy cookies or crackers, a silicone pan for baking chewy cookies or macarons, and a parchment paper for baking delicate cookies or tuiles.
Use the right position and timing for your baked goods. This will help achieve the desired doneness and appearance of your baked goods. For example, use the lower rack for baking breads or pies, the middle rack for baking cakes or muffins, and the upper rack for baking cookies or biscuits. Also, use a timer to keep track of the baking time and check for doneness using different methods, such as inserting a toothpick, tapping on the surface, pressing lightly on the surface, or looking for a golden-brown color and a pleasant aroma.

These are some of the basic techniques that you need to know to create your own baking recipes from scratch. Of course, you can also learn other techniques that suit your preferences and needs. The important thing is to practice and experiment with different techniques and see what works best for you.

Examples of Easy Baking Recipes

Now that you have learned some basic ingredients, tools, and techniques for baking from scratch, you might be wondering what kind of baking recipes you can make from scratch. Well, the answer is: almost anything! From breads to cakes, from crackers to cookies, from muffins to pies, you can make any kind of baked goods from scratch with some simple ingredients and methods.

To give you some inspiration, here are some examples of easy baking recipes that beginners can make from scratch:

Bread

Bread is one of the most basic and versatile baked goods that you can make from scratch. You only need four ingredients: flour, water, yeast, and salt. You can also add other ingredients, such as sugar, oil, butter, eggs, milk, cheese, nuts, seeds, fruits, spices, etc. to give your bread more flavor and texture.

To make bread from scratch, you need to follow these steps:

Dissolve yeast in warm water and let it sit until it becomes foamy.
Mix flour and salt in a large bowl and make a well in the center.
Pour the yeast mixture into the well and stir to combine.
Knead the dough on a lightly floured surface until it becomes smooth and elastic.
Place the dough in a greased bowl and cover with a damp cloth.
Let it rise in a warm place until it doubles in size.
Punch down the dough and shape it into a loaf or rolls.
Place the dough on a greased baking sheet or in a greased loaf pan and cover with a damp cloth.
Let it rise again until it doubles in size.
Bake in a preheated oven until golden brown.

You can find detailed recipe on how to make banana bread from scratch here.

Cake

Cake is one of the most popular and delicious baked goods that you can make from scratch. You only need six ingredients: flour, baking powder, salt, sugar, oil, and eggs. You can also add other ingredients, such as vanilla extract, cocoa powder, chocolate chips, fruits, nuts, spices, etc. to give your cake more flavor and texture.

To make cake from scratch, you need to follow these steps:

Preheat oven and grease a cake pan or line it with parchment paper.
Whisk flour, baking powder, and salt in a medium bowl and set aside.
Whisk sugar and oil in a large bowl until well combined.
Add eggs one at a time and whisk well after each addition.
Add vanilla extract or other flavorings and whisk well.
Gradually add flour mixture and whisk until smooth and no lumps remain.
Stir in chocolate chips or other add-ins if using.
Pour batter into prepared pan and spread evenly.
Bake in preheated oven until a toothpick inserted in the center comes out clean.

Crackers

Crackers are one of the easiest and quickest baked goods that you can make from scratch. You only need four ingredients: flour, sugar, salt, and oil. You can also add other ingredients, such as water, baking soda, seeds, herbs, cheese, etc. to give your crackers more flavor and texture.

To make crackers from scratch, you need to follow these steps:

Preheat oven and sprinkle a baking sheet lightly with flour.
Whisk flour, sugar, and salt in a medium bowl.
Add oil and water to the flour mixture and stir until a soft, sticky dough is formed.
Turn out the dough onto a lightly floured surface and knead briefly until smooth.
Roll out the dough as thin as possible using a rolling pin.
Cut out shapes using a cookie cutter or a knife.
Transfer the shapes to the prepared baking sheet and prick them with a fork.
Sprinkle with salt or other toppings if desired.
Bake in preheated oven until crisp and golden.

How to Experiment with Your Own Baking Recipes

Now that you have some examples of easy baking recipes that you can make from scratch, you might be wondering how to experiment with your own baking recipes. How do you create new and unique baked goods from scratch? How do you adjust and modify existing recipes to suit your preferences and needs?

Well, the answer is: by learning some basic baking principles and using your imagination and creativity. Baking is both a science and an art, and you can master it by understanding how different ingredients and techniques work together and by trying different combinations and variations.

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To experiment with your own baking recipes from scratch, you need to follow these tips:

Learn the functions of different ingredients in baking. Different ingredients perform different functions in baking, such as providing structure, moisture, richness, flavor, color, etc. For example, flour provides structure and texture, sugar provides sweetness and tenderness, eggs provide stability and leavening, etc. By knowing the functions of different ingredients, you can decide what ingredients to use or substitute in your baking recipes.
Learn the ratios of different ingredients in baking. Different ingredients have different ratios in baking, which affect the consistency and texture of your baked goods. For example, a cake has more sugar than flour, a bread has more flour than water, a cookie has more fat than sugar, etc. By knowing the ratios of different ingredients, you can decide how much of each ingredient to use or adjust in your baking recipes.
Learn the effects of different techniques in baking. Different techniques have different effects in baking, such as creating airiness, tenderness, crispiness, chewiness, etc. For example, creaming creates airiness and lightness, kneading creates elasticity and chewiness, folding creates fluffiness and delicateness, etc. By knowing the effects of different techniques, you can decide what techniques to use or change in your baking recipes.
Experiment with different flavors and add-ins in baking. Different flavors and add-ins can add variety and interest to your baked goods. For example, you can add vanilla extract, cocoa powder, chocolate chips, fruits, nuts, spices, cheese, etc. to give your baked goods more flavor and texture. By experimenting with different flavors and add-ins, you can create new and unique baked goods from scratch.

Conclusion

Baking from scratch is not as hard as it may seem. With some basic ingredients, tools, and techniques, you can make your own baking recipes from scratch and enjoy the delicious results of your hard work.

In this blog post, we showed you how to make your own baking recipes from scratch with a step-by-step guide. We also gave you some examples of easy baking recipes that beginners can make from scratch and some tips on how to experiment with your own baking recipes.

We hope this blog post helped you learn how to make your own baking recipes from scratch and inspired you to try some new and exciting baked goods.

If you have any questions or suggestions, please feel free to leave a comment below. We would love to hear from you and see your creations.

Happy baking!