Welcome to The Baker's Almanac! I am a professionally-trained pastry chef, and I share delicious baking recipes and step-by-step tutorials to help you gain confidence in the kitchen. I post new videos every week, so if you love baking as much as I do, make sure to hit that subscribe button ♡
NEW VIDEO EVERY WEEK | recipes • baking tips • blogging tips
INSTAGRAM | @thebakersalmanac BLOG | www.thebakersalmanac.com EMAIL | leslie@thebakersalmanac.com
Hi Leslie, I love your videos and have learnt a lot! I am doing a baked egg challenge for my baby who is allergic and it calls for 1 cup flour to 1 cup egg. Do you think this recipe would still work? Thank you!
My Mom used to make me a birthday cake for some 50 years plus. As she is no longer with us, I will be attempting to carry on the tradition and trying it myself and you were very helpful in making it a possibility. It is a 7 layer maple vanilla cream with orange extract in the batter.
Many thanks for the great information. Mistake that might or might not matter. Never underestimate the power of humidity. Most of us have some type of climate control in our house, but a rainy day of comfortable temperature with nothing turned on (heat or air), can impart a really significant level of moisture to the flour or a stretch of very dry conditions (winter, heat is on, no humidity), can really suck the flour dry. For a really wet project, cakes for example, it might not matter, , , but something more sensitive would be pizza, and very quickly, the flour can be over-charged to the dough, resulting in poor rise, and dry pizza. I know nothing about pastry, but intuition tells me that it's probably more sensitive than pizza and bread. BTW, you picked up a new subscriber
Thanks for this! I tried to make these lobster and yellowtail quenelles with an elaborate sauce that took me hours and hours…and they dilapidated I’m still heartbroken. Trying again! Thanks for sharing..
It was so much fun watching your video and checking out your final recipe on your blog. Your photos are all stunning like from Bon Appétit! I never thought it was this hard to create recipe. Thank you for sharing and bringing us to see all of your behind the scene work. So interesting. Please make more videos like this.
As someone who’s recently become a sole trader baker (I had my first farmer’s market last week), I want to learn to develop my own recipes to stand out in the market a but more. I have done my own spin on certain recipes before, but I’m ready to take the next step as an artisan baker.
Just made this for my husband and myself for breakfast... Sooooo good!!!! Def will make this often. Its also a good way to use/get rid of canned fruit.
Possibly the best video ever for anyone who wants to bake. Come across so many recipes where folding is crucial, managed to bluff my way through all of them until I got to trying a Chiffon cake. This video explains it all - technique, timing, what it should look like at each stage of the process and when to stop. Thanks so much!
These were excellent tips. You give such great and useful information in your videos. I just discovered your channel and hope you have more videos planned soon! 😊
Absolutely loved this video! Please share more tips! Recipe development is so interesting, and learning about your process was very helpful. Thanks for giving some structure to the process and sort of demystifying the idea of creating recipes from scratch. There are not a lot of videos tackling this topic and you gave some excellent tips! 😊
