Pro baking tips from expert ‘Earth to Table Bread Bar’ pastry chefs

Getting set for holiday baking? We have tips from the pros. Bettina Schormann and Erin Schiestel are pastry chefs at the ‘Earth to Table Bread Bar” and the authors of ‘Earth to Table Bakes’.

Schormann says it is important to shop for local ingredients. For example, she says at Earth to Table Bread Bar they’re preferred dairy company is Hewitt’s.

Dairy products are important to have on hand before starting to bake. Another item Schormann says is important to get locally are eggs. She says most recipes call for large eggs. 

Flour is another ingredient you can find locally. Most recipes will call for all-purpose flour. However, Schiestel says some may call for bread flour or hard flour. She says the difference is that bread flour is higher in protein content, which means the final products will come out tougher and more dense. All purpose flour results in a fluffier, lighter finished product. 

Butter can make a huge difference when baking. Schormann’s tip is to make sure you use unsalted butter. 

“Every dairy or creamery has different salt content in their butter,” said Schormann. “So, you start with an unsalted butter and then you can control the volume of salt that is going into your recipes for your own taste.”

Schiestel says if pantry items like baking powder are over 30 days old, then it is not good anymore. 

“You wouldn’t want to go through the trouble of making a delicious recipe and then [spoiled items] be your downfall,” said Schiestel.

You can find their book Earth to Table Bakes at Indigo or Chapters, as well as Amazon for everyday baking recipes.

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