Lesson 1Hydration, gluten formation and how ingredients affect textureLearn how water, milk, an other liquids interact wid flour proteins an starches. Understand gluten development, mixin methods, an how fats, sugars, an acids change chewiness, flakiness, an crumb in different pastry styles.
Hydration levels an dough consistencyGluten formation an how fi limit itAutolyse, restin, an dough relaxationEffects of fat, sugar, an eggs pon glutenMixin methods: stirrin, creamin, foldinLesson 2Ingredient storage, shelf life, and simple spoilage signsLearn how fi store flours, fats, nuts, dairy, an leaveners safe. Understand shelf life, rancidity, an loss of potency, an recognize simple spoilage signs so yuh pastries stay consistent, flavorful, an food-safe.
Dry storage: flour, sugar, an leavenersRefrigeration an freezin best practicesProtectin fats an nuts from rancidityRecognizin off smells, colors, an texturesLabelin, datin, an rotation systemsLesson 3Sugar chemistry: confectioners, granulated, invert, and their rolesExplore how different sugars behave in pastry. Learn sweetness levels, crystallization, hygroscopicity, an how confectioners, granulated, brown, an invert sugars affect tenderness, color, spread, an shelf life in baked goods.
Comparin granulated, brown, an confectioners’ sugarInvert sugar, glucose, an corn syrup functionsSugar’s role in tenderness, spread, an moistureCaramelization, Maillard brownin, an colorSugar an crystallization control in candiesLesson 4Salt, acids, and flavorings: balancing taste and dough behaviorDiscover how salt, acids, an flavorings shape pastry. Learn fi balance sweetness, control gluten an brownin, an layer aromas usin extracts, zests, spices, an infusions widout overpowerin structure or texture.
Salt’s role in flavor an gluten controlAcids: buttermilk, yogurt, an citrus juicesVinegar an cream of tartar in doughsUsin extracts, zests, an whole spicesBalancin sweetness, richness, an acidityLesson 5Reading and adapting recipes: yield calculation, unit conversion, and ratio adjustmentsDevelop confidence readin an adjustin pastry recipes. Practice interpretin baker’s notes, calculatin yields, convertin between units, an adjustin ratios fi pan size, altitude, an desired texture while keepin balance.
Decodin recipe structure an key cuesConvertin between volume an weight unitsAdjustin yields an pan sizes safeTweakin sugar, fat, an liquid ratiosAdaptin recipes fi altitude an ovensLesson 6Fat types and working temperatures: butter vs margarine vs shorteningCompare butter, margarine, an shortenin in pastry. Learn bout fat content, plasticity, meltin range, an flavor, an how workin temperature an handlin affect flakiness, aeration, spread, an mouthfeel in doughs an creams.
Butter composition, grades, an water contentMargarine an shortenin: pros an consPlasticity, meltin point, an flakinessIdeal fat temperatures fi mixin methodsPreventin greasy, dense, or oily texturesLesson 7Dairy and alternatives: milk vs cream, stabilizers, and fat content impactExamine dairy products an non-dairy alternatives in pastry. Learn fat percentages, proteins, an stabilizers, an how dem influence whippin, thickenin, brownin, an mouthfeel in creams, custards, an baked goods.
Milk types, fat levels, an pastry usesCream types an whippin performanceEvaporated, condensed, an powdered milkNon-dairy milks an vegan cream optionsStabilizers, emulsifiers, an label readinLesson 8Principles of baker’s percentages and scaling recipesMaster baker’s percentages as a tool fi precise pastry formulation. Learn fi express ingredients relative to flour, scale recipes up or down, compare formulas, an troubleshoot texture by adjustin hydration, fat, an sugar levels.
Definin baker’s percentages by flour weightConvertin a recipe into baker’s percentagesScalin formulas fi any batch sizeAdjustin hydration, fat, an sugar levelsUsin percentages fi compare dough stylesLesson 9Properties and functions of common ingredients: flours, fats, sugars, eggs, dairy, leavenersSurvey di main pastry ingredients an dem core functions. Understand how flours, fats, sugars, eggs, dairy, an leaveners contribute structure, tenderness, moisture, an flavor so yuh can choose an substitute wid intention.
Flour types, protein levels, an usesFats fi tenderness, flakiness, an flavorSugars fi sweetness, color, an moistureEggs fi structure, richness, an glossDairy an leaveners in crumb developmentLesson 10Egg science: whole eggs, yolks, whites — emulsification, structure, and foamingUnderstand how whole eggs, yolks, an whites behave in pastry. Learn coagulation, emulsification, an foamin, an how mixin, temperature, an sugar affect structure in cakes, custards, meringues, an enriched doughs.
Egg composition: whites, yolks, an whole eggsCoagulation temperatures an curdlin preventionEggs as emulsifiers in batters an custardsWhippin egg whites: stages an stabilityUsin eggs fi richness, color, an shine
