Baking School

Subcategories:

All About Cocoa Powder
September 19, 2017

What is Self-Rising Flour & How to Substitute
September 7, 2017

Mastering Perfect Pound Cake
August 31, 2017

The Function of Butter in Baking
August 24, 2017

Quick Puff Pastry | The Step-by-Step Process
August 3, 2017

Laminated Dough 101
May 25, 2017

What does it mean to “Cut in fat”
June 7, 2016

How to Make Homemade Bagels
March 1, 2016

Braided Basic Challah Bread
December 1, 2015

Make-Ahead Soft Yeast Rolls
November 19, 2015

Classic Sausage Gravy for Biscuits and Gravy
October 4, 2015

How to Render Lard
September 1, 2015

How to Easily Poach an Egg
June 30, 2015

How to Boil and Peel Eggs
June 3, 2015

Troubleshooting Pie Crust Shrinkage
April 7, 2015

How to Use Brown Butter in Baking
March 9, 2015

How to Make Swiss Meringue
January 14, 2015

How to Make Epi Bread (Wheat Stalk Bread)
November 4, 2014

How to Make Focaccia Bread
September 23, 2014

Easy Basic Pie Crust
June 9, 2014

Master Sweet Dough Recipe for Yeast Breads
April 30, 2014

Soft and Chewy Chocolate Chip Cookies
April 3, 2014

Thick and Cakey Chocolate Chip Cookies
April 2, 2014

Thin and Crispy Chocolate Chip Cookies
April 1, 2014

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Hello There!Welcome to Baker Bettie!

Kristin "Baker Bettie" Hoffman is a trained chef, baking science expert, 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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