Have your own recipes created
How are recipes actually written - and how can you even develop baking recipes yourself? Perhaps you've wondered something like this before. Because I am asked about it from time to time, I would like to give you today a little insight into the recipe development of the Glücksbäckerei.
For the blog or my books I only very rarely bake other recipes 1: 1 (and if so, the source is of course given). That means: Before the photo shoot and the writing of a contribution, there is more or less a lot for me to do until a recipe is really ready. In this post I describe my very personal path in recipe development. Others may proceed in a completely different way. I have neither learned to “write recipes” (but ok, who already has that?), Nor am I a professional baker. But over time you gain experience that can then flow into your own creations. Unfortunately, there are narrower limits to creativity in baking than in cooking, which cannot simply be ignored - because even with comparatively small changes, dough may not rise, become rock-hard or the like.
5 steps to develop your own recipes
Of course, I can't reinvent the wheel when I'm baking. In the Glücksbäckerei there are also classics like the chocolate cake or family recipes like the fried egg cake, for which I don't have to “develop” a lot. On the other hand, you will always find recipes here that come entirely from me, because they are not yet available anywhere else. A particularly large number of such recipes are in the healthier baking category.
1st step: inspiration
There is inspiration everywhere. The start of the strawberry season. An upcoming children's birthday party. The photo of a cake that you can't get out of your head. A visit to the weekly market. Or the curiosity of what you can conjure up delicious from ingredients that don't actually match. All of this can be at the very beginning of a recipe development. The first idea often comes with more precise ideas about whether the pastry should be more classic or modern, unusual or down-to-earth, lavish or light. Sometimes the inspiration comes from outside, e.g. when cooperation partners suggest a recipe direction or I am allowed to develop a recipe with certain products.
2nd step: detailed planning
At the desk I write down all my ideas and at the same time think about how they can be implemented. Specifically, the first thing is to determine the type of dough, to think about the consistency of a cream or topping, what I can think of as decoration, which spices I want to use. When I don't have them in mind, I look up basic recipes for yeast dough or buttercream, for example, which are then varied. Sometimes I have a certain goal that I want to achieve - with my "perfect cheesecake" it was the fact that the cake does not collapse, does not crack, etc. Here I also asked about various tips and solutions, ours Asked Facebook fans for their advice and scoured some baking books.
You can find this and all other recipes in our APP
3rd step: Ingredient quantities and procedure
The more experience you have in baking, the more you can "bake in your head" in advance - that is, roughly determine how much sweetness a recipe can tolerate, which masses require a binding agent and which peculiarities you have to pay attention to with some ingredients (see the low Carb cookies, which were baked with the very delicate flours coconut flour and almond flour). Nevertheless, something always goes wrong with me 😉 When I develop a recipe (almost) completely from scratch, to be on the safe side, I first experiment with a small amount of ingredients, which I then later convert to normal baking pan sizes or similar. For cookies, for example, I planned the first three test series with only one egg each. After all, I don't want to throw away as little as possible if the pastry doesn't turn out at all.
4th step: test baking and test eating
Now it's finally time to go into the kitchen! I love test baking - even if it sometimes takes really, really long, can get sweaty and at a certain point is less and less fun. Fortunately, I rarely reach it 😉. After baking, of course, they nibble, either alone at first, then with Jan and the little lucky baker; sometimes also directly with friends over coffee (but whom I would warn in advance and ask for their honest opinion ...). Thanks to my dear test-happy colleagues from the studio 😉! In the best case scenario, a recipe works the first time and only needs small adjustments. In the worst case, I have proceeded too “experimentally” and the dough does not stick together, for example, the appearance is in need of improvement or an ingredient tastes much too strong. Then I have to bake again and change certain parameters. If at some point a recipe just annoys me and doesn't work, I'll give up. However, that was very rare. The most important thing: Don't get discouraged, especially at the beginning!
5. Recipe adjustment and completion
In the last step, the recipe still has to be written. I may adjust the ingredients or convert them (e.g. if I only baked 6 muffins for us, but want to post a standard recipe for 12 muffins). I think about which steps our readers should take most sensibly and in which order. Unfortunately, test baking is rather chaotic and I often need a lot of dishes and space. I arrange the ingredients according to the work steps, describe (hopefully understandably) the procedure, write down the recipe in our recipe plug-in and take food photos. And then I hope that many of you will bake the recipe and find it just as tasty as we do 🙂
So much for a little glimpse behind the scenes. Do you sometimes make your own recipes - and if so, how?
Many greetings, your Kathrin
P.S .: After a reader asked us about it several times (thanks, Rikibu 😉), there has recently been a PayPal donation button on the About page. If you like the Glücksbäckerei, my recipes and experiments, you are welcome to send us a little support for buying ingredients and the like. Thanks!
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