Baker Bettie

Baking School

Subcategories:

All About Gluten and its Role in Baking
May 17, 2018

The Function of Flour in Baking
May 14, 2018

The Function of Sugar in Baking
May 11, 2018

How to Measure for Baking: Weight vs Volume Measurement
May 9, 2018

How to Understand and Approach a Recipe
May 7, 2018

Common Baking Terminology Definitions
May 4, 2018

Essential Baking Equipment and Their Uses
May 2, 2018

Mise en Place for Baking
April 29, 2018

How to Make Chocolate Truffles
April 16, 2018

Chocolate Ganache 101: Technique, Ratios, Uses
April 15, 2018

Baking Fundamentals Course Syllabus
April 7, 2018

The Muffin Mixing Method
April 6, 2018

How to Melt Chocolate in the Microwave
March 31, 2018

How to Make Pastry Cream
March 13, 2018

Modified Straight Dough Method for Yeast Bread
March 7, 2018

How to Make French Baguette
February 22, 2018

How to Make Biscotti, Basic Biscotti Recipe
February 16, 2018

Basic Choux Pastry (Pate a Choux)
February 12, 2018

The Sponge Mixing Method for Bread Making
January 24, 2018

Intro to Bread Making: The Basic Process
January 21, 2018

What is Cake Flour & How to Substitute
January 15, 2018

The Creaming Method for Cake Making
January 14, 2018

How to Make Scones
January 9, 2018

Straight Dough Method for Yeast Bread
January 1, 2018

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Hello There!Welcome to Baker Bettie!

Kristin "Baker Bettie" Hoffman is a trained chef, baking science geek, and the baking instructor here at BakerBettie.com. Kristin's approach to baking is to teach foundational recipes, baking techniques, and approachable baking science. Her belief is that gaining an understanding of the processes and the "whys" in baking helps foster confidence in the kitchen.

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