The Home Baking Pantry Essentials (In the Pantry Baking Standards Book 3)

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Are you a novice baker and wondering what you need to get started baking in your kitchen?  Well, you need some basic equipment and ingredients, but what should you invest in?  There are inexpensive and there are expensive items; what's the difference and why should you care?  Some ingredients are needed for just about everything you bake and some are a one-off purchase. 

You'll get a list of basic and optional equipment/ingredients and here's a sample of the additional information provided for you to know before you make a big investment:

• Which mixer is best for everything; a hand mixer or a stand mixer?
• Why you need dry and liquid measuring containers
• Why thermometers are needed and when you will need them
• What to use if you don't have a pastry brush
• Which bake-ware is the best investment and why
• The decision you have to make to decide to purchase a blender or a food processor
• The difference between rubber and silicone
• What to use if you don't have a microplane (zester)
• How many cookie sheets to buy
• Why different flours are used in baking and when to use them
• The difference between table salt, kosher salt and sea salt in baking
• When to use shortening in your baking
• The size of eggs to use in baking and how to substitute
• Why your baking turns out different with different types of milk

If you want to be ready to bake using items you already have in your pantry, you will benefit from this guide.  Includes lists of basic (or necessary) items and optional (nice to have) items.  Comes with bonus printable checklists to use to build or expand your pantry.

"... Just follow the pantry plan and stock up so you can bake worry-free!" ~ B. Haywood

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