Flour is the foundation for almost all baked goods and is thus an essential component of any baking kitchen. There are a variety of types of flour that differ in taste, consistency, and baking properties. The most well-known and commonly used flour is wheat flour, which can be used for making bread, rolls, cakes, pies, and pastries.
This flour is a true all-rounder in the kitchen. It is suitable for making bread, rolls, cakes, and pastries. With a medium milling grade of 405, the flour contains enough gluten to bind doughs, while also being fine enough to achieve a light and airy result.
This flour is particularly suitable for making bread and rolls due to its higher gluten content. It ensures that the bread has a nice crust and a light, moist crumb. However, due to its higher gluten content, it is not suitable for making cakes and pies.
This flour is made from the entire grain and is thus particularly high in fiber and healthy. However, due to the higher bran content, it is heavier and moister than other flours and therefore requires more liquid. It is excellent for making whole grain bread, rolls, and pastries.
Sugar is an important ingredient in many baking recipes and provides sweetness in baked goods. There are different types of sugar that differ in consistency and taste.
Granulated sugar is the most commonly used sugar in the kitchen. It dissolves quickly and is therefore particularly suitable for making cakes and pies. It also ensures a finer consistency in the baked goods.
Brown sugar has a higher molasses content and a more intense flavor than white sugar. It is particularly suitable for making cookies, as it gives them a rich color and a more intense flavor. It also ensures a crunchier consistency in the baked goods.
Powdered sugar is made from finely ground sugar and is particularly suitable for making glazes and frostings. It dissolves quickly and ensures a smooth, fine consistency.
Fats are an important ingredient in many baking recipes and ensure moist, tender baked goods. There are different types of fats that differ in consistency and taste.
Butter is the traditional fat in the kitchen and provides an intense, creamy flavor in baked goods. It is particularly suitable for making cookies, cakes, and pies.
Margarine is a plant-based alternative to butter and is particularly suitable for making cookies, as it gives them a crispier consistency. However, it has a slightly more intense flavor than butter.
Oil is another plant-based alternative to butter and is particularly suitable for making moist cakes. It is flavorless and ensures a lighter consistency in baked goods.
Baking powder is a leavening agent that ensures a light and airy consistency in baked goods. It consists of baking soda, acid, and starch and is used in many baking recipes.
Baking powder is the most commonly used leavening agent in the kitchen. It ensures a uniform loosening of the dough and is suitable for making muffins, cakes, and pies.
Baking soda is often used in combination with sour milk or vinegar as a leavening agent. It is particularly suitable for making cookies.
Ammonium carbonate is a natural leavening agent that ensures a particularly light and fine consistency in baked goods. It is often used in traditional recipes for gingerbread and pepper nuts.
Flour, sugar, fats, and baking powder are the most important ingredients in any baking kitchen. By combining and dosing these ingredients correctly, you can create light, moist, and delicious baked goods. Experiment with different types of flour, sugars, and fats to find out which combinations you like best. With a little practice and experience, you will soon be able to conjure up perfectly baked delights!
