Learn How to Bake with BBC Good Food

Offered byFutureLearn

Learn How to Bake with BBC Good Food
at
FutureLearn
Overview

Duration	5 weeks
Total fee	₹2,763
Mode of learning	Online
Credential	Certificate

Table of contents

Overview
Highlights
Course Details
Curriculum

Learn How to Bake with BBC Good Food
at
FutureLearn
Highlights

Duration 5 weeks
Weekly study 3 hours
100% online Learn at your own pace

Learn How to Bake with BBC Good Food
at
FutureLearn
Course details

More about this course

Are you a beginner baker keen to take your brownies to the next level? Or an experimental baking enthusiast looking to learn the science behind your best bakes?
This course offers both beginner and more advanced bakers alike the chance to learn the mechanics of common basic baking techniques, as well as delicious baking recipes to make and eat!
Each class begins with a taste or texture investigation, equipment and ingredient run-down, and pain point troubleshooting for different bakes. At the end of each class, you'll find recipes to try out your new skills!
2020 saw more of us than ever take to the mixing bowl while confined to our homes due to the COVID-19 pandemic.
From banana bread to pizza bases, baking gives cooks of all levels the chance to enjoy the mindful (and tasty) practice of making something from scratch.
On this course, you'll learn the basic baking techniques for sponge cake, shortcrust pastry, white bread, tarts, pillowy meringues, and brownies.
A recipe is a static set of instructions, but it's important to remember it can be open to interpretation.
You'll learn how to annotate a recipe, add extras, and explain why each part of the recipe process works.
As you build your confidence, you'll have the chance to share, advise, and collaborate on recipes with your fellow learners and Good Food experts.
BBC Good Food has over 30 years of culinary teaching experience and their course offers a wealth of knowledge to any budding baker.
You'll move from easier bakes to the more technically difficult as you become comfortable with new ingredients and techniques week on week.