WEEK #2 Culinary School -- Principles of Baking

I never knew that salt is the most important ingredient in baking after the flour. It controls fermentation of the yeast and contributes to the quality and color of the crust. Proper proportion is essential to obtain the texture and flavor desired. I'm learning all the basics of baking in my spring semester class at the School of Culinary Arts at SBCC with Chef Sandra Allain.

I'm hoping to learn how to make top notch pie crusts, ciabatta, flaky croissants and more! The first two classes were spent going over the prelimary chapters in our textbook: Professional Baking by Wayne Gisslen. I can't wait for next week when we get into the kitchen to bake--plus my "baking buddy" lived in Florence, Italy for three years, so I hope to practice my rusty Italian!

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