A question for bakers

crazyjerseygirl

I've use the recipe builder for meals with great success, but I'm wondering if it can be used similarly for baking.

Do the chemical rxns that happen during the baking process change the calorie count of the raw ingredients by any significant amount?

Kalikel

I'm sure the nutritional info changes some, but how else am I going to do it?

I log the ingredients as a recipe, weigh whatever it is when it has cooled and then base each portion off the weight of the total.

I am confident that it isn't exact, but nothing is exact. It's all estimates.

crazyjerseygirl

Agreed, I'm more wondering how far off it is. Is it negligible or something that should be accounted for? I guess I can use the builder to bake something then check it against pre-made items From a bakery.

Francl27

You're way overthinking this. Even if your piece of cake is 20 less calories than you logged it, does it really matter?

crazyjerseygirl

Francl27 wrote: »

You're way overthinking this. Even if your piece of cake is 20 less calories than you logged it, does it really matter?

I'm worried it might be more, but you're probably right. I'm looking to switch my baking mojo from sweets to bread so there will be many..ah...experiments to taste! Just trying to account for everything!

Kalikel

crazyjerseygirl wrote: »

Francl27 wrote: »

You're way overthinking this. Even if your piece of cake is 20 less calories than you logged it, does it really matter?

I'm worried it might be more, but you're probably right. I'm looking to switch my baking mojo from sweets to bread so there will be many..ah...experiments to taste! Just trying to account for everything!

Tip for bread:

As you go along, you're going to get a feel for the dough. You'll just know when you need more flour and will begin to sprinkle a bit extra or coat your hands more or whathaveyou. You're going to want to add flour as you go to get the right texture. That takes some time to develop, but you'll get there.

Weigh the little bowl of excess flour before you begin, then weigh it after you are done with the dough. The difference is how much flour you added.

Making bread in the winter can be very different than making bread in the summer.

People are always saying that cooking is an art and baking is a science. When you hear that, be confident that those people don't bake, lol. There is more artistry to baking - and it takes longer to develop - than to cooking.

Google bleached flour. Chances are that you'll decide to buy unbleached, lol.

Have fun!!

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