Tag: Cake baking

Overly ripe blueberries are denser than underripe ones, which is why they will sink in water and, consequently, in a liquidy batter. Understanding why did my blueberries sink to the bottom is the first step toward achieving perfectly distributed berries in every bake.

Over the past decade, high-protein flour has been promoted for its potential to produce a stronger gluten network in bread making. But is higher protein flour better for every baking application? The answer depends entirely on your desired result, from chewy bagels to tender cakes.

According to the Food Network, butter has a richer and more complex flavor than margarine, a difference that can significantly impact the taste of your final baked good. Choosing between butter or margarine for baking depends on your recipe's specific needs, desired outcome, and personal preference.