KQED's Forum The Joys — and Rules — of Baking
May 2, 2025
Jessica Battilana, a cookbook author and staff editor at King Arthur Baking, shares her baking wisdom with flair. She highlights common baking mistakes and essential tips for crafting perfect desserts, like chocolate chip cookies and pie crusts. Discover the science behind leavening agents and the art of dough relaxation. With personal connections to baking, Battilana emphasizes how it brings joy and comfort during challenging times. She also dives into egg substitutes and mastering brioche, making complex baking techniques accessible to all.
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Jessica's Chocolate Chip Cookie Passion
- Jessica Battilana describes a deep, passionate relationship with chocolate chip cookies as a long-lasting personal favorite.
- They are iconic American baked goods, beloved and inspiring nostalgic debate among bakers.
Butter and Batter Impact Texture
- Melted butter in cookie dough makes cookies spread more and changes texture compared to creamed butter.
- Resting cookie batter overnight also affects texture, resulting in softer, bendy cookies.
Baking Powder vs Soda Explained
- Remember: baking powder is 'for puff' and baking soda is 'for spread.'
- Baking soda requires an acid to activate; using too much causes unpleasant flavors.
