Kosher Baking

Baking requires flour, sugar, eggs, butter, and baking powder. These ingredients form the base for most baked goods. Flour provides structure, sugar adds sweetness, eggs bind ingredients, butter adds flavor, and baking powder helps the dough rise. Consider your dietary needs when selecting specific types.

Choosing flour depends on the recipe. Baking often uses plain or self-raising flour. Plain flour is versatile for cakes and pastries. Self-raising flour includes a leavening agent for quick breads. Read recipes carefully to match flour type with desired texture.

Baking often recommends unsalted butter to control salt levels in recipes. Unsalted butter allows you to adjust seasoning precisely. If using salted butter, reduce added salt in the recipe to balance flavors.

Baking benefits from room temperature ingredients as they mix more evenly. Softened butter creams better with sugar, creating a light texture. Eggs at room temperature help batter emulsify smoothly. Plan ahead by setting ingredients out 30 minutes before starting.

Baking soda requires an acid to activate, unlike baking powder which is pre-mixed with an acid. Substitute by combining one part baking soda with two parts cream of tartar for a similar effect as baking powder.