A Love of Baking and Science

Sep4

The other day I was talking to a friend about my favorite past-time – baking. She had heard that baking was very relaxing, almost meditative. She apparently hasn’t watched me bake. I have heard that activities like kneading bread can be very zen-like, but baking vegan at high altitude is very rational and involves lots of math. My friend said she wouldn’t enjoy it, but I reassured her that I do all the hard work and all a reader has to do is follow recipes. She liked that.

This conversation reinforced why I have my blog. I am fascinated with the science of baking and, trust me, baking with multiple substitutions is scientific. But, others are not as intrigued as I am and just want to bake something that looks and tastes good. I get that, but half of the fun for me is the challenge. I. Will. Make. This. Recipe. Work.

There is also the sense of accomplishment when I peek through the oven window and see a baked creation that I fussed over come to life. Sometimes that fussing takes multiple tries, so it is even more rewarding when I finally succeed. And it’s always good to know I haven’t wasted a pile of expensive baking ingredients. (Have you seen the cost of coconut sugar?)

And then there is the look on my husband’s face when he asks for more, especially when it is a recipe that I am not sure will tantalize his taste buds. Like last week’s zucchini bread, for instance. My husband’s idea of dessert is half a tray of brownies. Zucchini bread seemed far too healthy, even though I added chocolate chips for a chocolate fix. Much to my surprise, he was disappointed when I ate the last piece and there was none left for him. So, happily, I go back into the kitchen to make more … all in the name of science and love.

Vegan Cooks Are Like Other Cooks

Jul24

Image courtesy of Jessica and Lon Binder at flickr.com

Admittedly, I love watching cooking shows, a habit that began when I was seven. I learn techniques, get food inspirations, and often walk away hungry. Nowadays, thanks to the internet, I can even get my food fix listening to all manner of cooks via webinars and recorded interviews.

Over the past few years I have been attracted more to healthier cooks. On The Next Food Network Star I find myself cheering on those who cook for nutritional needs, and I loved when the first vegan baker won on Cupcake Wars. But there is one interesting thing I’ve noted – vegan cooks are just like other cooks. The vegan ones may say a word about loving animals, or not, but all cooks share an interest in creating memorable food. Their eyes light up when talking about how food comes together.

It’s this passion for making good food taste good that attracts me to food preparation. There were times when my only interest in food was to make hunger disappear, but now I am fascinated with how food is made. I am also inspired to experiment with other people’s ideas and make them better for me, improving on taste and texture to suit my appetite.

These inspirations lead me into the kitchen with thoughts whirring in my head – should I use less oil, I’ll substitute an ingredient I like better, that bread would bake better at high altitude as mini loaves. It’s the creativity in food that makes me want to create a wonderful dish. As a matter of fact, there is a recipe I saw the other day that I want to adapt. I guess I should go get started.

The Low-Down on Rhubarb and Crumbles

Jun12

Image courtesy of Whitney at flickr.com

In my blog on Strawberry-Rhubarb Crumble I mentioned that I had to scour the internet to do research for the post. I was only briefly familiar with rhubarb and needed to learn more in order to make a tasty treat. SeriousEats.com told me that “rhubarb—technically a vegetable, but usually treated like a fruit (is) … puckeringly tart when raw (and) is especially tasty when its sourness is tempered through cooking with sugar and/or pairing with sweet fruits … Note: Only the stalks of rhubarb plants are edible, while the leaves are poisonous.”

Once I got the info on the rhubarb plant, I went off in search of ways to bake it. I saw a multitude of recipes labeled “crumble” or “crisp” that looked like the same type of recipe. They are almost identical, but a little detective work uncovered their differences. “Crumbles and crisps are very similar … They both contain fresh fruit with a streusel-like topping that gets baked until the fruit is cooked … The original difference between the two lay in the streusel topping: crisps would contain oats and crumbles would not. In an actual crisp … the oats in the topping crisp up as it bakes, hence the name.”

At that point I had enough data to start my baking experiments. Strawberry was often paired with rhubarb so that was a good place to start. Also, it’s strawberry season and fresh berries were plentiful. I ended up with a crumble and not a crisp because it seemed easier, and who doesn’t like dessert to be simple. Next I threw in a little “healthy” and my Strawberry-Rhubarb Crumble was born.

Protein is a Vegan Baker’s Friend

May4

Image courtesy of las – initially at flickr.com

While baking at high altitude, I discovered that added protein helps maintain texture that could be lost by the lower air pressure. The hard part with vegan baking is that many ideas for egg substitutes are carbohydrates and not proteins. Experimenting with higher protein flours adds the protein but can make a baked good dense. Tofu and yogurt can also create a more dense texture so they are best saved for fudgy items. So, what to do when you want something light and airy?

The answer may be in Terry Hope Romero’s latest cookbook, Protein Ninja. When faced with the age-old question of where a vegan gets protein, her idea was Protein Powder. No, she doesn’t want people replacing all meals with a protein shake. Instead, she adds the powder to, among other things, baked goods. When I read that the hamster in my head nearly gave himself a heart attack running on his wheel so fast.

Hmmm. Protein powder. Muffins. Cakes. Pancakes. Cookies. Brownies. But, is it a simple flour replacement? She warns that taste, texture and sometimes color will be altered, but suggests that protein powders can be lighter than high protein flours. Her book does explain that “protein powders seem to suck up more liquid than most flours (but) adding a small portion of dense, moist ingredients … provides some must needed moisture.”

My mind is racing with ideas. I must go buy protein powder. Then on to the kitchen to experiment. Stay tuned and I may just surprise you with a healthy and decadent protein-laden baked treat.

Vanilla Extracts – Are they all the same?

Apr17

Image courtesy of Kim at flickr.com

When I was gathering baking ingredients in the kitchen, my husband remarked on the vanilla extract. He noted the fancy bottle I had and told me that once, when he was young, his mother sent him to the store to get vanilla extract. He bought the largest bottle he could with the money he was given, and that suited his mother. I wanted to gag, but didn’t want to be seen as a vanilla snob. Well, maybe I am. You will find no cheap imitation varieties on my shelves. But, in the name of baking science, I thought I should explore vanilla extract further.

To start, there are many varieties of vanilla beans that are steeped in alcohol to yield the distinct vanilla extract flavor. Frontier, sold in many grocery stores, carries four varieties of the extract, each with subtle differences. There is Tahitian Vanilla with a “fruitier and more floral aroma.” There is also Indonesian Vanilla from “Indonesian vanilla beans (that) are processed in such a way that their intense flavor holds up to cooking well.” Then they offer Papua New Guinea Vanilla which “is extremely sweet, floral and delicately nuanced.” Another type is a versatile Uganda Vanilla that is sweet, rounded and full.” Okay, I did say the differences were subtle. To choose a variety may be a matter of taste and use.

The difference between Imitation vanilla and Pure vanilla is less subtle. Upon smelling Imitation vanilla I can immediately confirm I don’t want something tasting like that in my baked goods. Am I alone in this concept? Apparently not. The kitchn took to the task of asking baking experts if it was worth it to pay the price for pure vanilla. The conclusion was that you “get what you pay for — pure vanilla has much more depth of flavor.” One expert summed it up by responding to the question of when they insist on using pure vanilla extract: “Always! I’d rather use nothing, as the taste of artificial vanilla varies from insipid to nasty. Pure vanilla not only has a delicious taste of its own; it also enhances other flavors.”

I do suppose I am not a complete vanilla extract snob; I do not insist on making my own. (It might be laziness). If you decide to venture into the realm of making your own, check out Frontier Co-op’s recipe here. And please let me know how you did. I bow to your extra efforts taken in the name of baking your best.

Gluten-Free Flour Madness

Apr3

Image courtesy of jacqueline at flickr.com

Here in the Decadent Vegan Baker test kitchen the flour is flying. All kinds of flour – chickpea, almond meal, rice flour, amaranth flour – as I try to come up with a vegan, high altitude, and gluten-free baked good with a great texture. I have baked from recipes and discovered that removing gluten can make treats more like tricks. They become gummy and dense or hard and crumbly. Or, worse yet, they don’t ever rise. But a blog post on the Bob’s Red Mill website may have solved some of my problems.

When creating a gluten-free flour blend, they recommend that “for an all purpose flour blend use a ratio of 1/3 light flour and 2/3 heavy and/or medium flour.” When I looked back at the recipe I made that turned out very gummy, I realized the author used mostly light flours. “Gluten free flours are classified based on their protein content. Heavy flours assist in creating the structure of baked goods, as do medium flours. Light flours aid in binding and moisture retention.” Baking is all about the science so this began to make sense. The light flours didn’t contain enough structure to create a nice texture in my baking. They just made the batter moist and pasty.

Some examples of the different weight flours as mentioned on the Bob’s Red Mill blog post are as follows:
Heavy Flours – almond meal, coconut flour, and garbanzo bean flour
Medium Flours – amaranth flour, brown rice flour, and oat flour
Light Flours – arrowroot starch, potato starch, and tapioca flour

Armed with this knowledge, I plan to revisit some gluten-free recipes to make sure they follow Bob’s guidelines. I am hoping that with the proper flour weight ratio, I can better adapt recipes for some yummy treats. My gluten-free friends are hungry!

My high-altitude, vegan, gluten-free baking journey

Mar25

Image courtesy of Monik Markus at flickr.com

When I first moved to altitude I didn’t start baking immediately. I didn’t know I needed to until I sampled a fair amount of (awful) local cookies and cakes. That made me realize that if I wanted vegan treats with good taste and texture, then I had to make them myself. And I had to figure out how.

My first research source was Colorado State University. I requested their booklets on recipes for high altitude. Granted, these titles didn’t have the word “vegan” in them, but I figured I’d take one step at a time. Back then I only concerned myself with “dairy-free” and there were plenty of substitutes for dairy items. So, manned with my substitutes, I started baking for high altitude.

The immediate problem with the booklets is that the recipes called for shortening and all white flour. These weren’t the healthier ingredients I was hoping for, but I thought I could adapt things. Of course, when I substituted whole wheat flour in some baked goods they got too heavy. Add to that the density of dairy-free margarine and I encountered a few problems. So, what to do?

The next step was to find good vegan recipes and use some high-altitude tips. Oddly enough this worked better for me than making a high altitude recipe vegan. Even though I was examining baking science, I found that the lack of egg or butter made some high altitude treats unappealing.

As I take on the next venture of adding gluten-free to my bag of baking tricks, I find myself at a crossroads again. I have made gluten-free treats but found I couldn’t adapt the recipes to high altitude without massive failure. So I turned back to those pamphlets from the University and discovered one I forgot about entitled “Wheat, Gluten, Egg and Milk-Free Recipes.” Upon reading the brochure I saw a tip that recommended baking at lower temperatures for longer times when making products that are without gluten, milk and eggs. They also mention that low-gluten items get improved texture if they are refrigerated before baking.

Armed with my new hints for successful high-altitude, gluten-free and vegan baking, I run enthusiastically back into the kitchen. Who knows? I may get it right someday.

Storing Grains, Nuts and Pantry Staples

Mar6

Image courtesy of TheGiantVermin at flickr.com

This blog is the record of my baking experiments. My journey has been to find vegan substitutions, to make recipes work at high altitudes, and, lately, to attempt the world of gluten-free. Along the way I have amassed a cupboard full of new baking ingredients to add to my arsenal of tried-and-true favorites. Sometimes I buy a bagful of something and only use a pinch, so I needed to discover the best way to store everything.

For most pantry staples, their enemy is light and air. Storage in airtight containers will help keep items fresh and lasting longer. Dried fruit, leaveners, spices, and whole grains stored this way are fine in the cupboard. An important note: DO NOT store spices on the counter near the stove as heat and light will destroy them quickly.

Another consideration is temperature. Nuts and seeds have oils in them that will go rancid so they like it very cool if not freezing. The Ideal storage for nuts and seeds is in tightly sealed containers in the refrigerator. I usually take nuts and transfer them to zipper bags before I put them in the fridge. I have also learned to move them to the freezer if I won’t be using them up within a month.

Grains can be as sensitive as nuts and seeds. The best approaches for storing them are covered in a blog from Bob’s Red Mill as listed here:

Whole Grains (wheat berries, brown rice, quinoa, millet, etc) used once a month: room temp
Whole Grains used less than once a month: freezer
Flour, Cereals, Cracked Grains used once a week: room temp
Flour, Cereals, Cracked Grains used less than once a month: fridge or freezer
Baking Mixes: room temp or fridge, do not freeze
Refined Grains, Flours and Cereals (white flour, white rice, etc): room temp
Items that should always be kept in the fridge or freezer: Almond Meal, Hazelnut Meal, Coconut Flour, Wheat Germ, Rice Bran, Flaxseed Meal, Hemp Seeds

For items stored at room temperature, I put them in glass jars if I have the space. When room in the pantry runs low, I transfer goods to zipper bags and then place all of those bags in a plastic bin and put it somewhere cooler, like in the basement. They are then protected not only from heat but also from bugs and rodents. Now, when I need an esoteric flour for a gluten-free baking attempt, I can bring the bin into the kitchen to browse my collection and know that the items are fresh and critter-free. No one wants critters in their baking, especially when it’s vegan.

Is the Decadent Vegan Baker going gluten-free?

Feb21

Image courtesy of Christa at flickr.com

When I first moved to high altitude, people were excited to hear that I was making exquisite baked treats that were vegan and worked at mountain heights. Now, with the surge of gluten-free eaters, I am constantly asked if my baked goods are gluten-free. My response is usually a sigh as I haven’t reached that lofty goal yet.

In an effort to please several gluten-free friends, I have researched gluten-free recipes. My oven has even seen a test or two. Unfortunately the results have been disastrous. The textures are insanely odd as I have trouble resolving the vegan issues in a high altitude gluten-free recipe. The only thing I have ever baked in my life that went straight into the trash was a high altitude, vegan, gluten-free brownie. It was closer to molten lava than any brownie ever made.

But, if you are gluten-free, don’t give up on me. I enjoy a challenge and have started to explore the particular science of gluten-free baking as it pertains to high altitude. I need to wrap my head around that before I can then try veganizing a recipe because eggs provide great structure that gluten-free takes away from a recipe. Also, gluten-free flours don’t react with liquids the same as their gluten-filled cousins do, thus exacerbating the dryness found at higher altitudes.

If there is one thing I have learned in adapting my baking to being vegan and being successful at high altitude, it’s that chemistry will always prevail. As long as the various scientific aspects are taken into account, then baking can be a piece of cake, or muffin, or brownie.

Valentine’s Day and Chocolate Musings

Feb7

Image courtesy of Lindsey Turner at flickr.com

Ah, Valentine’s Day and the smell of chocolate is in the air. A traditional holiday treat is truffles and I often make them this time of year. But they aren’t baked and this IS a blog about baking. Fortunately, most of my recipe posts contain chocolate so any would be fantastic for the Holiday of Love. Red Velvet Cupcakes are a winner, as well as Chocolate Mousse Pie, although I would take a simple chocolate strawberry. Both of these ingredients are considered aphrodisiacs so they are right on the mark.

My goal has been to try and find healthier recipes to bake this year. The chocolate covered strawberries alluded to above aren’t baked, but they can be eaten alongside a healthy cookie and still fall into the “healthier” category. They also have the all important ingredient of chocolate that my husband demands to be in all desserts. (He took last week’s healthy Tahini Oat Cookies and dipped the last few in chocolate just as an experiment.)

I would like to know if you, dear reader and baked treat lover, have any recipes you would like me to experiment with to make healthier. They don’t need to contain chocolate but if they do they will get eaten faster at my house. Is there a baked good that you want to see me adapt?

Vegan Baking Up High

making tasty vegan treats at high altitude

Category Archives: baking tips