Lesson 1Hydration, gluten formation and how ingredients affect textureFind out how water, milk, and other liquids mix with flour proteins and starches. Grasp gluten building, mixing ways, and how fats, sugars, and acids alter chewiness, flakiness, and crumb in various pastry types.
Hydration levels and dough consistencyGluten formation and how to limit itAutolyse, resting, and dough relaxationEffects of fat, sugar, and eggs on glutenMixing methods: stirring, creaming, foldingLesson 2Ingredient storage, shelf life, and simple spoilage signsLearn how to keep flours, fats, nuts, dairy, and raising agents safe. Understand how long they last, when they go bad, and spot easy signs of spoilage so your pastries remain steady, tasty, and safe to eat.
Dry storage: flour, sugar, and leavenersRefrigeration and freezing best practicesProtecting fats and nuts from rancidityRecognizing off smells, colors, and texturesLabeling, dating, and rotation systemsLesson 3Sugar chemistry: confectioners, granulated, invert, and their rolesLook into how different sugars act in pastry. Learn about sweetness, how they form crystals, absorb moisture, and how confectioners, granulated, brown, and invert sugars influence softness, colour, spread, and lasting in baked items.
Comparing granulated, brown, and confectioners’ sugarInvert sugar, glucose, and corn syrup functionsSugar’s role in tenderness, spread, and moistureCaramelization, Maillard browning, and colorSugar and crystallization control in candiesLesson 4Salt, acids, and flavorings: balancing taste and dough behaviorFind out how salt, acids, and flavorings shape pastry. Learn to balance sweetness, manage gluten and browning, and add scents using extracts, zests, spices, and infusions without spoiling the form or feel.
Salt’s role in flavor and gluten controlAcids: buttermilk, yogurt, and citrus juicesVinegar and cream of tartar in doughsUsing extracts, zests, and whole spicesBalancing sweetness, richness, and acidityLesson 5Reading and adapting recipes: yield calculation, unit conversion, and ratio adjustmentsGain confidence in reading and changing pastry recipes. Practice understanding baker’s notes, working out yields, switching units, and adjusting ratios for pan size, height, and wanted feel while keeping balance.
Decoding recipe structure and key cuesConverting between volume and weight unitsAdjusting yields and pan sizes safelyTweaking sugar, fat, and liquid ratiosAdapting recipes for altitude and ovensLesson 6Fat types and working temperatures: butter vs margarine vs shorteningCompare butter, margarine, and shortening in pastry. Learn about fat amount, bendability, melting point, and taste, and how working heat and handling affect flakiness, airiness, spread, and mouthfeel in doughs and creams.
Butter composition, grades, and water contentMargarine and shortening: pros and consPlasticity, melting point, and flakinessIdeal fat temperatures for mixing methodsPreventing greasy, dense, or oily texturesLesson 7Dairy and alternatives: milk vs cream, stabilizers, and fat content impactLook at dairy products and non-dairy choices in pastry. Learn fat levels, proteins, and stabilizers, and how they affect whipping, thickening, browning, and mouthfeel in creams, custards, and baked goods.
Milk types, fat levels, and pastry usesCream types and whipping performanceEvaporated, condensed, and powdered milkNon-dairy milks and vegan cream optionsStabilizers, emulsifiers, and label readingLesson 8Principles of baker’s percentages and scaling recipesMaster baker’s percentages for exact pastry making. Learn to show ingredients based on flour, scale recipes big or small, compare mixes, and fix texture by changing water, fat, and sugar amounts.
Defining baker’s percentages by flour weightConverting a recipe into baker’s percentagesScaling formulas for any batch sizeAdjusting hydration, fat, and sugar levelsUsing percentages to compare dough stylesLesson 9Properties and functions of common ingredients: flours, fats, sugars, eggs, dairy, leavenersReview main pastry ingredients and their key roles. Understand how flours, fats, sugars, eggs, dairy, and raisers add form, softness, moisture, and taste so you can pick and swap wisely.
Flour types, protein levels, and usesFats for tenderness, flakiness, and flavorSugars for sweetness, color, and moistureEggs for structure, richness, and glossDairy and leaveners in crumb developmentLesson 10Egg science: whole eggs, yolks, whites — emulsification, structure, and foamingUnderstand how whole eggs, yolks, and whites work in pastry. Learn setting, mixing, and foaming, and how stirring, heat, and sugar affect form in cakes, custards, meringues, and rich doughs.
Egg composition: whites, yolks, and whole eggsCoagulation temperatures and curdling preventionEggs as emulsifiers in batters and custardsWhipping egg whites: stages and stabilityUsing eggs for richness, color, and shine
