Baker Bettie’s Better Baking Book: Classic Baking Techniques and Recipes for Building Baking Confidence

by Kristin Hoffman, Sally McKenney (Foreword)

Do you find baking difficult, or just not sure how it works? This cookbook is your new go-to baking book.

Baking from scratch can be hard. The science of baking is a particular science that requires precise measurements and steps. With Kristin Hoffman, aka Baker Bettie, the science behind baking becomes second nature! Baker Bettie’s Better Baking Book lays a foundation of basic baking skills and master recipes that are sure to boost your baking confidence.

Learn top tips from a professional chef. Consider Baker Bettie’s Better Baking Book your at-home culinary and baking school guide. This baking cookbook goes beyond the recipe by teaching the science behind baking. From measurements, techniques, step-by-step processes, to how to use base recipes to create endless baked goods that make you drool. This book ensures that you are able to tackle any baking recipe with confidence!

In this baking book, learn more about:

-The science of baking
-Foundational baking techniques and mixing methods
-How master formulas are used to bake a ton of delicious and easy recipes!

Genres: Cookbooks, Nonfiction, Cooking, Food

273 pages, Kindle Edition

Published November 30, 2021

Reviews

[Kylie Young · Rating 5 out of 5]

Fantastic resources for the bakers that want to know why we use what we use for baking. Along with wonderful explanations of the ingredients and how to utilize them.

[Rebecca June · Rating 5 out of 5]

I’ve been baking for a while but I found this VERY helpful to fill in the gaps in my knowledge and help me get excited to try new things. I find the master recipe approach very freeing, now I don’t feel like I have to search around for specific recipes for specific flavors. I can’t wait to put some of this into practice.

[Allison Butterbaugh · Rating 5 out of 5]

This is an amazing book! Even for experienced bakers, this book is extremely helpful and full of information. This book explains in simple terms what role each basic and common ingredient plays in the baking process. Not only does this book provide recipes, but it provides the knowledge needed in order to bake anything confidently. This book, when read in order, provides basic knowledge that you can build on as you continue reading. Base recipes are provided for each type of food, as well as variations and how to customize your baked good. I found that I really had no questions after reading this book because everything that Baker Bettie wrote was followed by a rationale. This is THE cookbook for anyone wanting to bake. Loads of information to be found in this book; I know I will be referencing this book for many years to come! I look forward to any other books that Kristin Hoffman releases in the future.

[Yaaresse · Rating 3 out of 5]

Good info about the how and why of baking, but the two recipes I tried were far too sweet for my tastebuds.

[Elyrria · Rating 5 out of 5]

As an autistic person who always wants to know the "whys" underpinning everything, this book is a dream come true. Growing up, my hatred of baking may have had something to do with my misogynistic environment, but I'm realizing that I also just felt "out of the loop" in terms of what I was creating. Any baker or creatrix wants to feel like they are a meaningful part of the creative process, and not knowing why one ingredient was used while another one was, or following a rote cake recipe was just not enough for me. Baker Bettie's (Kristin's) book has changed that for me. Generally speaking, I only like making cultural items for pagan holidays, but this book really makes me want to develop the solid skills to bake on more regular basis. The photos are extremely helpful, the techniques are doable, and the results are absolutely delicious! I disobeyed and skipped to the pound cake recipe, but it turned out great! I love the flavor and mix-in options she adds at the end of each recipe. Maybe I'll start collecting baking books and have a whole new hobby?!? No matter what, Baker Bettie made good on her promise to instill greater confidence in my skills, and it has made all the difference in the world to me.

Things to love:

- Step by step photos for baking techniques
- An entire crash course on ingredients and what they do in the recipe
- An essential equipment list for baking
- Ingredient substitution suggestions
- Flavor and mix-in modifications for each recipe
- All the "whys" are addressed and reiterated in helpful ways

[Cecelia DeStefano · Rating 5 out of 5]

I’ve made three recipes from this and the mixing methods have been the most helpful so far. I can’t wait to keep working from this book in the new year!

[Leannreadsbooks · Rating 5 out of 5]

Absolutely loved reading this book. I asked for it for my birthday and spent the week reading through all the techniques and recipes. Ive never read all the way through a cookbook before and the layout was very easy to follow.

So far I have made two of the recipes from the beginning (quick breads) and they have been a hit. I noticed some things I can alter within the recipe for a more desired outcome and thanks to the methods and techniques sections I think I will be able to do so with my new knowledge

I enjoyed the baking science sections and the tips strewn throughout the book. I think the format of this book is perfect and doesn’t throw too much information at you at once. I also appreciated the recipes being in grams and other measurements because I find the grams to be much more precise even though it is not the standard here in the US. Also really appreciated the conversions page at the back.

I’m looking forward to trying more recipes in the coming weeks, but I already feel much more prepared with the knowledge I’ve gained reading through the book.

[Lorraine · Rating 5 out of 5]

What does it mean to bring ingredients to room temperature before baking and is it necessary? What is the difference between cake flour, regular flour, self rising flour, and wheat flour and how do they affect a recipe? How do your properly measure liquid and dry ingredients? What is the proper method for whipping egg whites?
All these questions and more are answered in this compendium of baking. The author presents a well detailed, easy to read look at any question you may have about baking terms, ingredients, and tools. She also includes the basic recipes for all types of baking (quick breads, yeast breads, cookies, cakes, pies, etc.) with additional suggestions for adding spices, fruits, and other variations to each recipe.
Move over Betty Crocker! Baker Bettie is here for the new generation.

[Dread · Rating 4 out of 5]

I'm not a good baker. I live in the cooking realm because I can taste as a go and correct. but baking is a science I didn't quite understand what was going on with the mixture of ingredients. this book totally helped my brain understand more.

The beginning of this book dedicates time to teaching you about common terms, ingredients, and techniques, and going into detail about why they're used and what the end product will be. It then dives into the basic equipment and measurements, including how to successfully use. And then final dives into some seriously yummy looking recipes ranging from breads, cakes, cookies, toppings, and other techniques used in the baking world with tips for customizing and flavoring for what you want. Amazing baking book!

[Dray · Rating 4 out of 5]

I like this book. Kristin has a straight forward and logical approach to baking. She is also an educator, which leads to clear explanation. I also like the master recipe approach with added sources for variations. She also gives support for experimentation and occasional failures. The one area I think she could improve on is taste theory. She does a little of this by listing popular flavor combinations but it could be better elucidated. I recommend this book.

[Kelli · Rating 5 out of 5]

A phenomenal book!! What home bakers have needed for years. This book is complete in its explanations of the science of baking and makes it easy for anyone to understand and apply. Kristen has master recipes that make you feel confident in experimenting with flavors and add-ins. I feel like I needed this 40+ years ago but I sure am glad I have it now!! A must read for all home bakers!

[Lisa Marzano · Rating 5 out of 5]

I really loved this book and can’t wait to make these recipes!

The layout is what separates this book from other cookbooks for me…building from basic recipes and showing how you can customize them. Simple, easy instructions (with the whys) and great photography too!

I bought this for my niece for Christmas and Santa bought one for me. I highly recommend it!

[Amanda · Rating 5 out of 5]

I've been looking for a book like this for some time. It is a fantastic baking resource and tells you a lot of details about WHY something in a certain order or step is important. It also outlines what is not important. Really really great read & I have already used it many times.

[Eileen Zhou · Rating 5 out of 5]

Fantastic Book.

If you are one of those people who needs to buy a cookbook for the first time this it. Best for beginners and any who likes cookbooks that are simple and straightforward without 101 ingredients. It has one master recipe that can be changed and charged up.

[Darla · Rating 3 out of 5]

Great start for a new baker. The food by is unfortunately tiny which, in a cookbook, is very unfortunate. It’s a book to use in the kitchen while cooking—we shouldn’t have to squint or strain while using!

[Ann Marie · Rating 3 out of 5]

Lots of nice recipes. And I like all of the explanations but I'm not real happy with the layout.

[geraldine odonnell · Rating 5 out of 5]

essential reading

A masterclass in baking. techniques explained so well and recipes progress so it's like taking a class in baking if you work your way though the book.

[dessertcomes1st · Rating 5 out of 5]

A pleasing mix of baking science and good, solid recipes. Consider it the more approachable, updated version to Shirley Corriher’s “Bakewise.”

[Marianna · Rating 3 out of 5]

Good solid recipes. Not a fan of the format.

[Judy · Rating 4 out of 5]

I wanted to go cook all the recipes in this book. Love how simply she told about the science behind baking.

[Emalie Mogielski · Rating 5 out of 5]

Something I’ll refer back to for years to come

[Marcy Novak · Rating 5 out of 5]

Great resource for explaining the why and the science involved in baking. Even as an experienced baker, I found a lot of information that I'd never realized had a real reason for doing.

[Austin Brummett · Rating 5 out of 5]

A great read to up your baking game or to start your baking adventure .

[Mary · Rating 5 out of 5]

Great layout to learn to bake better!

[Joselyn Moreno · Rating 5 out of 5]

This book it's like the best manual ever, my muffins leveled up so much from before really, they're so delicious I need to do like 2 or 3 batches because everyone keeps coming to eat them all the time.

I hope to get to try a lot of things next one I'm happy to try will be fast bread recipe.

And in the book you will find like master recipes for everything, cheesecakes, muffins, cupcakes, bread a lot of things so it's totally worth if you want to learn the basics of baking and do it right.

[Madalyn Cooke · Rating 5 out of 5]

Book Journal Review:
It seems weird to say I read a cookbook cover to cover, but that's precisely what I did! I enjoyed it, too. I completed it in the afternoon. This book covered baking basics and the science behind baking, which was interesting. Then, each section had master recipes you could use your creativity to turn into whatever you wanted. I am excited to get started baking!
Recipes I'm excited to make:
- Quick breads
- Sandwich breads
- Cobbler using her biscuit recipe instead of cake mix.
- Cookies <3