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Standard Baking Co. Pastries


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Standard Baking Co. Pastries

Velda Mae | Feb 26, 2013 05:14 AM

Has anyone else tried this cookbook? If so, please share your thoughts on the recipes you've tried.

I love Standard Baking Co. and really wanted to love this book, but have had mixed results from the recipes I've made. I am a very precise baker and have used the same key ingredients suggested in the book, e.g., King Arthur unbleached all-purpose flour. The ginger molasses cookies were excellent but the oatmeal raisin cookies were disappointing. The triple chocolate cake played to rave reviews but the yields for the coffee syrup and the glaze were about double what they needed to be. I used half the syrup and the cake was still a bit wet on the bottom. Even though the cake was covered thickly in glaze, more so than in the photograph in the book, there was a lot of glaze left over. Wasting a bit of coffee is one thing, wasting high quality bittersweet chocolate is another.

I had high hopes for his book because I found out about it from Rose Levy Beranbaum's blog. Her standards are so high that I value her recommendations more than others.

As I said, I'm hoping other bakers will weigh in and share their experiences with this book.

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