Whether its your first time baking or your thousandth, you never lose when you mis en place (meez-on-plahss). Are you thinking “putting everything in place” will take too much time? Do you have young bakers almost levitating to get started? Having them help “get everything in its place” is part of them helping. Its fundamental […]
Archive | January, 2022
Rainbow Sprinkles Cake Just In Time for Bake for Family Fun Month!
As colorful as its namesake, this yellow cake is frosted with a tangy cream cheese icing and adorned with sprinkles for a festive look. National Bake For Family Fun Month, celebrated all of February, provides a reason to put down the takeout menu. Baking, nearly as old as humans, is steeped in tradition, both familial […]
What’s Your Signature Bread?
It’s hard to imagine how many home bakers Cindy Falk, Domestic Marketing and Kansas Wheat Commission Test Kitchen Director and Co-Director of the National Festival of Breads has inspired and helped. Cindy has been testing and baking great home baking recipes with Kansas wheat for decades. As co-director of the National Festival of Breads she’s […]
Baker’s Spotlight: Build Hearth Bread Baking STEAM
The North Dakota Mill has a great salesman in Mike Leddige! This summer Mike spent a week in an HBA Baking STEAM workshop baking with the North Dakota Family & Consumer Sciences teachers in Fargo. Together they explored why “Flour is NOT Just Flour!” by exploring the baking qualities of North Dakota Made hard wheat […]
Inquiring Minds Want to Know…Can I Make Flour Safe to Eat in My Home Oven?
The HBA has explored and discussed this question with food scientists in milling, baking, food safety and university research for nearly two years because for several years the guidance on-line, on TV food shows and in cookbooks keeps on: If I heat flour in my oven or microwave, I then use it to make cookie […]
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