Question 1

Why do all of your recipes call for Unsalted Butter?

Accepted Answer

I always recommend using unsalted butter in baked goods, because you can control the total amount of salt in the recipe. However, if you do not have unsalted butter, feel free to use salted butter, but omit any additional salt in the recipe.

Question 2

How can I tell if my baking powder is still good?

Accepted Answer

To test your baking powder see if it is still good.  Fill a small bowl with hot tap water. Add a teaspoon of baking powder. It should immediately begin to bubble vigorously. If it doesn't, or if the bubbles are weak, your baking powder probably won't cause your recipe to rise and should be replaced.

Question 3

What is the difference between extracts and flavorings?

Accepted Answer

Extracts must contain the natural flavor.  I prefer to make my own Vanilla so I know what I am using.
Flavorings or imitation extracts may contain imitation or artificial flavors. (I personally avoid these)

Question 4

How do I measure flour?

Accepted Answer

You will need to aerate your flour. This can be done by stirring flour to add air before measuring and spoon into dry-cup measure.  Level off with a straight edge, such as a knife.

Question 5

Do I use the same temperature in a convection oven as in a traditional oven?

Accepted Answer

Set your convection oven 25 degrees lower than what the recipe calls for.  You will also need to reduce your baking time.

Question 6

Can I use your photo or recipe on my website or blog?

Accepted Answer

Thanks for asking!
At this time, I do not allow republication of my post or recipe text without prior consent. If people copy and paste my recipes and republish them onto their websites, it affects how Baking Doux shows on a search engine. Also, there are some copyright issues.
If you have a specific inquiry about a recipe, please feel free to email me.