Any baker's out there who understand...

[blueskies]

Don't know if this will help you with the ginger snaps, but your post reminded me of an article I'd read about a quest to find the perfect chocolate chip cookie. Warning: reading this will make you crave chocolate chip cookies!

http://www.nytimes.com/2008/07/09/di...0cookie&st=cse

[smilingcat]

Hi Brandi,

If you were to get only one of the reference books, get "Cookwise". She does a good job of explaining techniques and whys. And its written for all level and for all settings (home to commercial).

CIA book is really geared for professional baking and the recipes are for commercial size. The measurements are in so many oz of eggs, so many grams of powder ... They do have great photos of what cremed butter looks like and what it looks like if it is over-cremed. They have other really good photos of what stiff peak looks like... When you get into commercial size so many medium or large eggs just doesn't cut it. Besides, you would go bonkers keeping track of 16 eggs, 16 cups of flour, 24 cups of oatmeal... Weighing gets to be much easier.

Of the three cookbooks, you may want to pruse through "Secrets of Baking" or "Tartine".
Sherry Yard was an executive pastry chef at Spagos. and she walks you through the steps of baking and explains some finer points of baking. Tartine is one of the best bakeries in San Francisco. The collection of recipes in Tartine are quite good.

now about melting the butter first. Can you tell me the recipe and what you are trying to do. I'm bit concerned. only time when you melt butter is when you make Choux pastries (Eclairs, creme puffs, gaugere a savory puff and such).

This is my side business.

Smilingcat