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professional baking 6th edition

post #1 of 15
Thread Starter 
Hello, just a quick question about your experience with this book by Wayne Gisslen. So far I have had good results but his biscuit dough never turns out right, I always have to add more flour no matter the temp or humidity etc. Anybody else have trouble with that too or am I just doing something wrong?

post #2 of 15

It's always easier to help if you describe what are you doing in detail. I use an earlier version of Pro Baking (4th, I think) and have never had a problem. Do you weigh ingredients? Or measure? My standard formula for biscuits includes 35% fat and 65% buttermilk. Other ingredient include 6% baking powder, 0.5% soda, and 1.25% salt.

post #3 of 15
Thread Starter 
I weigh everything and follow his recipe to a T and it come out very very wet. After I add flour it's fine though
post #4 of 15
Thread Starter 

Bread flour 600 g 50%
Pastry flour 600 g 50%
Salt 24 g 2%
Sugar 60 g 5%
Baking powder 72 g 6%
Butter and/or shortening (regular) 420 g 35%
Milk 800 g 65%

Biscuit method (p. 217)
BAKING 400°F (200°C), about 15–20 minutes

Sorry for the delay, this is the recipe as written in the book. When combined it's a very very loose dough, too wet to hold its shape. I do use a combination of nature's balance soy\dairy free butter and shortening made from safflower oil, due to allergies. I never thought about it but I guess maybe that could account for some of it?
post #5 of 15
I think you answered your own problem lol.
Unless the recipe has specifically allowed for those "softer" fats use butter lard or a veg shortening with hydrogenated somewhere in the nutritional label.


Although unless the extra drys are adversely affecting your end product (heavy or tough) and the diners are complaining I see no reason to correct it.
The health benefits of your current fats are probably covering whatever negative value the flour is bringing to the party.
If you want to play try using a low protein flour (as the extra measurement) and work the dough very gently.

post #6 of 15
Thread Starter 
Yeah, the shortening feels the same as other shortening so it never dawned on me that it still might be softer. I've been using bread flour as the extra measure but I will start using pastry or cake flour as the extra. But yeah, the extra flour makes it tougher than I would like but the wife and kids still say they like them.
Sorry to bother yall! Lol
post #7 of 15
No problem at all.
The tweak was born out of necessity.
It was either watch my fat intake or take statins to lower my serum lipids.
I was not about to give up my biscuits so played around with different "spreads" and a bit of buttermilk and a mixture of AP and cake flour.
Not always beautiful but hot from the oven biscuits cannot be beat lol.

post #8 of 15
Thread Starter 
I understand that. Our 8 month old is breastfed and can't have dairy or soy so butter and milk and shortenings are out so I haven't made biscuits in a while but I was curious about the consistency. I added extra fat to make up for non dairy milk but maybe not enough, or the different fats just make it so different. Either way, I thank you for your help smile.gif
post #9 of 15

Hi David,


I would also like to suggest 1:1 butter/soy substitutions. Lard is a good one, coconut oil, palm oil as these have less negative side effects in the body as hydrogenated anything. I would also recommend mashed banana or apple sauce for quick bread, cookie "butter" substitutions. That is if you can have any of these but I hope that this helps open the door for other experiments with your baking.


I am in the same boat as you guys with my own soy, dairy, nuts, gluten, grains, eggs, nightshades, etc. for a while at least until my body rights itself. 


Congratulations on your new addition to your family and wish the best in health and vitality through good eats and great treats!

post #10 of 15
Thread Starter 
Thanks for the suggestions! Now that I think about it, the shortening may be made from palm oil. I will look into it. And thanks! She's


It is made from Palm oil. So maybe it's the nature's balance that's making it so wet? It's a spread type not stick. Maybe I jus th need to use all shortening then, or lard
post #11 of 15

Or maybe just use mostly shortening or lard with just a wee bit of the nature's balance?? I typically go crazy and make a few different combos of the same recipe when experimenting so I can see which one is my favourite back to

post #12 of 15

Do you use the earth balance soy free sticks from the same company as nature's balance?? They apparently are made for substitute in baking with proper results??

post #13 of 15
Thread Starter 
I only use the nature's balance because the shortening is so expensive lol. I try to go 50/50 with them but I've never tried with just shortening. Maybe I'll give the lard a shot too and just brush the tops with the nature's balance. Well, when my wife can have wheat again!
post #14 of 15

I hear ya! I wish you all well for the holidays and hope to hear how your experiments turn out in the future! :)

post #15 of 15
Thread Starter 
No, I can't find sticks around here unfortunately. It is earth balance, not nature's balance lol sorry. It's the dairy and soy free variety in the red tub. Very soft, I should have thought about that!
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