Silpat Nonstick Silicone Baking Mat Baking has never been so easy. This baking mat works wonderfully as baking pan liner or as a working surface because of its silicon and fiberglass non-stick surface which makes it very easy to clean. It is completely safe in freezers or microwaves. Up to 3,000 uses or more per mat. Measurements: 11 5/8" x 16 1/2" Baking doesn't have to mean time-consuming cleanup work with this reusable silicone baking mat. To use, simply place the mat smooth side up on the countertop when working with sticky materials, such as batter, taffy, or caramel, or place it on a sheet pan to bake cookies, cakes, and pastries--the mat turns any pan into a nonstick surface with no greasing necessary. Features: Flexible silicone baking mat turns any pan into a nonstick surface with no greasing necessary Made in France of fiberglass and silicone; FDA, NSF, and Kosher certified Heat-resistant to 482 degrees F; lasts 2,000 to 3,000 times depending on use and care Measures 11-5/8 by 16-1/2 inches Freezer, microwave, and oven-safe

Price: $24.99

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The use of sugar in baking is vital to a bakers knowledge, but not too complex. To understand its role in baking, we must understand where it came from. Sugar cane was the first source of white sugar. It is a grass that originated from Asia, though it now grows in many locales. It was later discovered that sugar could be obtained from beets as well. Whether cane or beet is used, the juices are extracted and purified with carbon dioxide. Sugar crystals are formed from this juice. These sugars are complex, consisting of sucrose and fructose. There are some who believe one is better than the other, but most agree they are of basically the same quality. Almost everyone knows that sugar acts as a sweetener, but it also acts as a preservative and adds volume, tenderness, and color.

When sugar is creamed with butter, air bubbles are created in the butter. The leavening agent then expands those air bubbles and the reaction creates a rise when baking. This enhances the volume of the baked goods. Sugar has hygroscopic properties, which means it also draws in moisture from the other batter ingredients. The amount of gluten is thus reduced which produces a more tender, softer end result. Less gluten also means greater volume because the baked good will rise more. Due to the fact that sugar draws in and absorbs moisture, it prolongs the shelf life of the baked good. In this way, it acts as a preservative. Any kind of liquid sugar will hold the most moisture and stay fresh longer than if a different kind was used. Brown sugar holds the second-most moisture. This is helpful because, as a baker, I want my products to stay fresh as long as possible. Sugar also effects the color of the baked good. The browning in the oven is the result of the sugars reacting with the proteins when heated. A light-colored crust tells you there isn't very much sugar in a baked good. This is especially helpful if you are watching your sugar intake.

To illustrate this point, in my early years, I once followed a recipe for cookies but accidentally added less than half the sugar that it called for. The resulting cookies were crunchy bricks. It didn't help that, thinking I was an expert, I made a 250 batch of these bricks. My aunt, who owned my bakery before me, was very upset I wasted so many ingredients and didn't let me near an oven for quite some time. When you understand the purpose of sugar in baking you will produce better baked goods on a more consistent basis. I've since learned the use of sugar in baking and the roles it plays. However, it is also important to understand the different types of sugar.

Sugar comes in a variety of colors, usually ranging from a white to a brown shade. The color is indicative of the amount of molasses manufacturers add when forming the crystals during the refining process. The size of the granules is indicative of the amount of air that is possible to incorporate. Larger granules will incorporate more air into the batter when combined with fat. However, larger granules will also take longer to dissolve. In addition, finer granules will cause more spreading in things like cookies. If you find your cookies are spreading too much, try using a sugar with a larger granule. Or try using confectioners sugar. The cornstarch in it deters spreading more than any other sugar.

Some of the "different types of sugar" are: Granulated White, Castor, Decorators, Crystal, Confectioners, Invert, Brown, Raw, Demerara, Muscovada and Turbinado

Sugar, in and of itself, is not bad for you, but many of my customers ask, why is sugar bad for you? I always tell them this: Everything in moderation! Too much sugar can be bad for the health.

As a baker and bakery owner I love anything related to how food works. If you like baking, check out my blog:

http://bakingallday.blogspot.com/

-Haley C.

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Baking has never been so easy. This baking mat works wonderfully as baking pan liner or as a working surface because of its silicon and fiberglass nonstick surface which makes it very easy to clean. It is completely safe in freezers or microwaves. Up to 3,000 uses or more per mat.

Price: $24.99

Click here to buy from Amazon

By making this bread you will be saving up in ways more than one. For starters, baking your own bread will cut you the cost of transportation. Plus energy cost in commercial manufacturing and production will be lessened. And by choosing to bake sourdough instead of the normal dough, the ingredients you will be using are fewer than the usual and healthier since there are no additives and unnatural ingredients.

Also, the dough could be easily mixed by hand, no need to use electric mixers and any other power consuming appliances. And you are certain that your bread is fresh since you are the one who made it.

One of the best things about this bread is that you don't have to be a skilled baker when you're attempting to bake this kind of bread. Even if it is your first time, or you don't have any background in baking, you can certainly make it possible provided that you have the interest to learn and a wide room for improvement.

The only ingredients you will need are the basic ones: flour, water, salt and sugar. While the baking tools you will need are a mixing bowl, an oven, and a baking sheet. When you bake a bread using sourdough, it only takes a short time, about twenty minutes or so, depending on the size of the dough.

Since the ingredients are only simple ones, you will save up money, and the process is not complicated. And you would be able to bake bread that beats a grocery loaf bread containing ten or more ingredients.

Because it is made up of simple ingredients, your dough could last up to weeks provided that it is stored properly in your refrigerator. That way, you are able to bake some bread whenever you want to.

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