Learn How to Bake with BBC Good Food
Keen to take your baking skills up a notch? Become a better baker with BBC Good Food’s brand-new course on baking for beginners.
Who is the course for?
This course is designed for beginner to intermediate bakers.
Whether you want to learn how baking works so you can be more experimental with your bakes, you’re looking to avoid unhealthy bakes and want to bake from scratch with family, you’re interested in becoming a baking hobbyist, or you’re an experienced baker and want to quantify your skill level while adding new abilities – this course has something for you.
What topics will you cover?
Beginner baking covers the techniques, skills and baking science that will help you improve your baking.
Week 1 – How to make the lightest, airiest sponge cake
Week 2 – Make an easy white bread dough that can be used as a loaf, rolls or pizza bases
Week 3 – The secrets of crisp, tender shortcrust pastry tarts
Week 4 – Fail-safe methods for making meringues
Week 5 – How to use chocolate in recipes and the best ever brownie recipe.
Each class involves a taste or texture investigation, tips on the best equipment to use, and a look at how to choose ingredients. Plus we teach you to evaluate new recipes and anticipate and eliminate potential failure points.
Each class ends with a recipe to make and supplemental recipes to grow your baking repertoire. We will help you every step of the way.
What will you achieve?
By the end of the course, you‘ll be able to…
Describe the techniques used in cooking, and in particular baking.
Investigate the behaviours that they will create around them as they cook, the cultural role that baking plays in life and how to become better cooks.
Research and compare recipes that they want to try, they will learn to evaluate what makes a good set of instructions.
Interpret or “read” a recipe to see if it is workable, and to annotate it to improve it
Explore new flavours and experiment with different ingredients and be brave when cooking
Reflect on failure if it happens, assess possible causes and modify techniques.