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Found a game changer at a bakery in Cleveland last weekend
I was visiting a little bakery called Sweetwater Bake Shop in Cleveland last weekend and noticed they kept their butter and eggs on the counter, not in the fridge. The owner told me they room temp everything for at least 3 hours before mixing. I tried it on my pound cake recipe and it came out way fluffier with no cracks on top. Has anyone else found a weird trick like that from a bakery you visited?
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anderson.piper1mo agoMost Upvoted
That's a solid tip. At a diner in Chicago I saw the baker keep her mixing bowl next to the radiator for about 20 minutes before she started creaming butter and sugar, made a huge difference in volume for me.
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phoenixw111mo ago
@anderson.piper that trick works because cold butter traps more air bubbles than warm.
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matthewdixon1mo ago
Oh man, that radiator trick is genius! I tried something similar after a baker in Boston told me to set my butter bowl on top of a warm stove for a few minutes before creaming. The butter gets soft but not greasy, and my cakes started coming out way fluffier with that extra volume every time.
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