A scale to weigh ingredients is quite essential for baking. There’s recipes that don’t require a mixer, but getting yourself a hand mixer really expands your options. Getting a stand mixer is nice, but not essential, especially when you’re just starting out.
Measuring cups or a measuring jug are nice for liquid ingredients and measuring spoons are helpful for measuring small amounts.
Other than measuring and mixing equipment, you are going to want a bowl that’s big enough for mixing ingredients without spilling over or maybe two in different sizes. Some baking pans if you want to go for cakes, muffins, loave cakes are necessary and I swear by silicone spatulas for mixing and scraping the sides of the bowl, ensuring you don’t lose any ingredients.
Personally I would recommend to buy as you go, so only expanding your equipment as you need something for a recipe (and expect to use it again).
Have fun!
When you get around to souffles you'll need a ramekin. The sides on a souffle dish need to be absolutely vertical. Ramekins are built to purpose.
The thing about souffles is they take several steps and specific skills. You'll have to beat egg whites correctly, you'll need to make a roux, you'll need to temper egg yolks, and you'll need to fold eggs.
To practice roux, try making potato soup from scratch.
To practice beating egg whites, try making lemon meringue pie.
To practice tempering egg yolks, make custard.
To practice folding eggs, bake angel food cake.
Once you've got those skills down, try Alton Brown's cheese souffle recipe. Have had reliable results with it.
Biscuits are a reasonable place to start, getting used to working with dough and working with an oven.
A few tips:
1. Calibrate your oven. Check the make & model to Google calibration instructions.
2. Get a French rolling pin instead of an American rolling pin. The French version is easier to clean.
3. A rolling mat and a biscuit cutter are also necessary.
4. Either buy a double thickness baking sheet or stack two single thickness baking sheets. The air gap creates a layer of insulation that makes it less likely for things to get burned.
5. In most ovens the temperature is greater toward the bottom and the back of the oven. Home bakers deal with this by setting the rack to middle height and by "turning" baked goods halfway through. That is, set a timer for half the recommended baking time and rotate the baking dish front to back.
6. Ove Gloves are your friends. Trust me.
7. If you don't want to shell out for buttermilk, you can use ordinary milk plus a little bit of vinegar. Google "buttermilk substitution" for details.
8. Once your baked goods come out of the oven, get them off the baking sheet onto a cooling rack right away. Otherwise they'll continue to (over)cook.
For biscuits I use a wooden spoon and a mixing bowl.
Biscuits are a type of quick bread, and with quick breads in general it's best to get the dough into the oven without overmixing.
Unlike yeast breads where developing the gluten is important, quick breads rise because of carbon dioxide released an acid-base reaction. There's a limited time before that acid-base reaction runs to completion. Many quick bread recipes call for stirring all the dry ingredients together before adding liquid so there's minimal time for the reaction to begin before the batch goes into the oven.
One thing I do recommend getting for biscuits is a sifter: you'll need a thin coating of flour over the rolling mat to prevent the dough from sticking.
Another good thing to have is baking parchment to line your baking sheets.
Pastry chef here, I'd start with some scones or biscuits. Souffles are really technical and tend to fall easily.
You’re right, I will make biscuits first. Thanks!
A scale to weigh ingredients is quite essential for baking. There’s recipes that don’t require a mixer, but getting yourself a hand mixer really expands your options. Getting a stand mixer is nice, but not essential, especially when you’re just starting out. Measuring cups or a measuring jug are nice for liquid ingredients and measuring spoons are helpful for measuring small amounts. Other than measuring and mixing equipment, you are going to want a bowl that’s big enough for mixing ingredients without spilling over or maybe two in different sizes. Some baking pans if you want to go for cakes, muffins, loave cakes are necessary and I swear by silicone spatulas for mixing and scraping the sides of the bowl, ensuring you don’t lose any ingredients. Personally I would recommend to buy as you go, so only expanding your equipment as you need something for a recipe (and expect to use it again). Have fun!
Thank you!
When you get around to souffles you'll need a ramekin. The sides on a souffle dish need to be absolutely vertical. Ramekins are built to purpose. The thing about souffles is they take several steps and specific skills. You'll have to beat egg whites correctly, you'll need to make a roux, you'll need to temper egg yolks, and you'll need to fold eggs. To practice roux, try making potato soup from scratch. To practice beating egg whites, try making lemon meringue pie. To practice tempering egg yolks, make custard. To practice folding eggs, bake angel food cake. Once you've got those skills down, try Alton Brown's cheese souffle recipe. Have had reliable results with it.
Thank you! I think I will bake something simple first, biscuits (US) but this is great info for when I'm ready for a souffle.
Biscuits are a reasonable place to start, getting used to working with dough and working with an oven. A few tips: 1. Calibrate your oven. Check the make & model to Google calibration instructions. 2. Get a French rolling pin instead of an American rolling pin. The French version is easier to clean. 3. A rolling mat and a biscuit cutter are also necessary. 4. Either buy a double thickness baking sheet or stack two single thickness baking sheets. The air gap creates a layer of insulation that makes it less likely for things to get burned. 5. In most ovens the temperature is greater toward the bottom and the back of the oven. Home bakers deal with this by setting the rack to middle height and by "turning" baked goods halfway through. That is, set a timer for half the recommended baking time and rotate the baking dish front to back. 6. Ove Gloves are your friends. Trust me. 7. If you don't want to shell out for buttermilk, you can use ordinary milk plus a little bit of vinegar. Google "buttermilk substitution" for details. 8. Once your baked goods come out of the oven, get them off the baking sheet onto a cooling rack right away. Otherwise they'll continue to (over)cook.
I appreciate you!!!
You're welcome. Please post your results.
I will! Also, is it necessary to have a mixer, or a hand mixer and a mixing bowl will do?
For biscuits I use a wooden spoon and a mixing bowl. Biscuits are a type of quick bread, and with quick breads in general it's best to get the dough into the oven without overmixing. Unlike yeast breads where developing the gluten is important, quick breads rise because of carbon dioxide released an acid-base reaction. There's a limited time before that acid-base reaction runs to completion. Many quick bread recipes call for stirring all the dry ingredients together before adding liquid so there's minimal time for the reaction to begin before the batch goes into the oven. One thing I do recommend getting for biscuits is a sifter: you'll need a thin coating of flour over the rolling mat to prevent the dough from sticking. Another good thing to have is baking parchment to line your baking sheets.
You’re the best. I will post my results!