The other day I was standing in the baking aisle trying to remember the difference between natural and dutch-processed cocoa powder. How timely then, that I would stumble across this post from Joy the Baker this week. It is helpful, informative, and written in a funny and enjoyable voice by a good teacher.
I was delighted to find that this post was one in a series that Joy is called Baking 101. Previous posts include How to Read a Recipe, Why We Use Unsalted Butter, Must We Sift This Flour?, and The Difference Between Baking Soda and Baking Powder. Though simple, each of these lessons are invaluable in the kitchen.
I am looking forward to see what she will cover next. Want to follow along with me?
Have a lovely weekend!