Scaling Down Recipes for Small-Batch Baking

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When Mike Johnson made tiny batches of baked goods in early 2020, he did so to minimize the use of yeast and flour, which was hard to find in the early stages of the pandemic.

“It was a way for me to ration,” said Mr. Johnson, 28, the author of “Even Better Brownies: 50 Standout Bar Recipes for Every Occasion” (Page Street, 2020) and the writer of the blog Mike Bakes NYC.

“I kept it up because for a lot of people, myself included, small-batch baking just makes sense!” he said.

Mr. Johnson further simplified some of his recipes by eliminating equipment that might be necessary for the original recipe. His cinnamon roll recipe, for example, which makes just four, is done entirely by hand.

All said, 2020 may have been the year that got more people baking, but it was also the beginning of a mini trend: small-batch baking. Spurred on by necessity, then by requests from readers and Instagram followers, cookbook authors started creating scaled-down versions of recipes like biscuits, cake and cookies, perfect for those who want a baking project, but don’t want a big batch.

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