A resource for beginner bakers

or simply culinary nerds

I’m constantly saying it: baking is SCIENCE.

If you’re like me - often loaded with questions (and follow-ups) - having the breakdown behind why we’re doing what we’re doing, and how the parts affect the whole, reallyyyy helps us thrive.

So I’m blasting out these two round-ups, if you will. One, to help you become a better baker, and another, to help you apply those techniques.

Back in November, I shared a breakdown of common baking directions and why you do them. A few people requested it in written form, and since your wish is my command (a few months later), I’ve shared just that!

This explains the purpose behind these instructions - why you chill dough, the purpose of preheating, etc. - as well as the science of how, when done correctly, they affect your bake.

I love to recipe dabble, but that’s not always possible, especially when I have a massive tray of cakes/cookies/sweets to get through. Enter these small-batch recipes.

Serving at least two, no more than eight (I mean it can be nice to have a few spare), with a mix of breakfast to afternoon tea, full-on desserts to simple snacks.

As a forever student, always ready for a class, I do really love the teaching element behind both baking and travel. So my goal is to put together even more guides, whys, and how-tos.

If there’s anything you’re looking to learn, let me know, and I’d be more than thrilled to break it down for us all.

Deliciously smell ya later,

Hannah

Tag me @accentgolden on Instagram and TikTok if you make any of these!

P.S. If you’re looking for a cause to support, let it be the MDA. They fund critical research on neuromuscular diseases while also supporting families with access to care and financial assistance. Head here to support.