apartment therapy changing the world, one room at a time

Baking bread is deeply rooted in my family history. My mother was tremendously impressed by my father's homemade breads while they were dating, back in the 70s.

Nonetheless, I am always a bit daunted by the frightening First Steps necessary to get into baking bread, myself. Can you recommend some good starter recipes? Nothing intimidating, just something that is tasty, plain enough for everyday baking. Can you also recommend some good equipment to get going?

When I bake muffins they almost always rise to a certain point then spill over the edges and run together on the top of the pan. How can I get nice, neat rounded tops?

I like to do as much prep work as possible before a party or big project, and I always wonder how far I can push recipes ahead of schedule. Batters, for instance ... I've been told that you should cook batters containing double-acting leaveners right away to make the most out of the leavener, and I've been told by someone else that those same batters can sit, even in the fridge overnight, without suffering much. I understand the science and logic behind the first person's direction, but I'm suspicious about the second person's. I know it's not as urgent to bake the batter as it would be with only a single-action leavener, but is the second person correct? Can the batter sit around awhile?

Tips on healthy baking would be great. How to substitute refined flour with whole wheat, sugar with honey etc etc.

I would love to use more fun tools and learn more ambitious techniques, but as a college student, I am limited by both money and space (and as a soon-to-be graduate student, I don't expect this situation to change any time soon). A class is not feasible for me right now, but I am always looking for ways to learn new things about baking. Any advice for those whose ambitions reach farther than their means?

yes - basic, proven recipes please!

I've got a question about 'Debbie's fantastic chocolate chip cookie recipe" that this blog linked to in June, 2007. The first three times I made them they were incredible - flavorful, and SO chewy. Then suddenly, without changing the recipe or process, the cookies turned into a complete mess. I tried making them three more times and every time they spread all over the pan and ended up hard, dry, and greasy.

Could it be humidity, do I need to replace my rising agent, what's up? I REALLY want these cookies back? Any thoughts?

I'd like tips on how to be a more independent baker. I can follow recipes fine, but the idea of striking out and making my own creations is a little daunting. Are there good basic recipes that allow for innovation or a standard ratio of ingredients to follow while being creative with flavors, etc.?

I'm also interested in healthy baking options like the above poster.

Whenever I see a recipe for cookies or brownies, I notice that dry and wet ingredients need to be mixed separately before combining them. Why is that? I know that flour has gluten in it (which I think can make a tougher cookie if you mix it with liquid for too long) but can you mix everything together and just mix in flour last?

When I make NY style cheesecake (in a springform pan) the recipe calls for baking the graham cracker crust first, letting it cool, then adding the batter. The last 4 times I've made this the cheesecake separates from the crust.

Any ideas why this happens and what I can do to prevent it?

Thanks, and congrats on the new show, I definitely look forward to watching it along with all my other PBS favorites!

Hi Chef Baricelli. Congratulations on the new show and the new baby!

Here's my question: For years (ever since childhood), brownie recipes I've used called for greasing the bottom of the pan only—not the sides. Any reason why?

John,
When I am baking breads I try to substitute some whole wheat flour for white flower – maybe a 1/3 to ½ of the total flour. I find that there are never enough wet ingredients. Does wheat flour need more water? Or is it more absorbent than white flour? If so, is there a standard rule of thumb?
Thanks.