Ask the Expert
Ask the Baker BY MARIA RIZZO, OWNER OF SUGAR, REFINED
recipes, but if you don’t have a fundamental knowledge of baking, you’re going to be disappointed with what comes out of the oven.
PHOTOS BY SAVANNAH BATES PHOTOGRAPHY AND MARIA RIZZO
Does preheating the oven really matter? Maria Rizzo is the owner of Sugar, Refined., a local bake shop in Newberry, FL. Maria and her team makes incredible custom cakes, creates delectable cupcakes, and pushes the limits with treats like key lime banana pudding, turtle brownies and salted caramel eclairs. To see all of the amazing creations that come from Sugar, Refined., follow @sugar_refined_bake_shop on Instagram!
Yes! ‘Nuff said.
A lot of people mess up their recipes because they interchange dry and liquid measuring cups/ spoons. Aren't they all the same anyway?
Dry measuring cups/spoons are meant to fill and then level off with a straightedge for accuracy. Liquid measuring cups/spoons are meant to fill and pour. Again, accuracy counts. You’re not going to get an accurate measurement of dry ingredients if you are using a cup with a spout.
Tell us when a bake went wrong!
What is the difference between being a “baker” and a “chef?” Aren’t they the same thing?
A baker bakes and a chef cooks. They do share some things in common, but the focus is very different. In cooking, a chef can be much more creative and experimental, whereas baking requires more precision. The creativity for a baker comes in the final presentation (my favorite part!), not so much in the recipe itself. Different tools and skills are needed for each profession. It’s also important to note that “chef” is a title given to the head or “chief” of the kitchen. He or she is in charge, and often has sous chefs, cooks and even bakers under their supervision.
Why do people on those baking shows “weigh” their ingredients?
Baking relies on chemistry, and chemistry is a precise science. In order for your product to rise correctly, maintain its structure and just taste good, certain chemical reactions must take place. For the reactions to occur, exact measurements need to be made. Measuring by weight is the best way to ensure you are using proper amounts. Think of it this way: I can fill a measuring cup with sifted flour or I can fill the same cup with flour packed in tightly and pressed down. Either way, it’s still a cup...but it’s a much different quantity of flour. If I weigh my flour, I will use the same exact amount each and every time.
How do you come up with your signature flavors, and what is your favorite?
I love things that bring a sense of nostalgia and bring me back to childhood. It makes me happy, and I think it sparks joy in others as well. I’m also really inspired by holidays (all of them!) and the seasons. My favorite flavors are the ones which make you say “Mmmm...this tastes like _______!” (fill in the blank: fall, summer, Christmas, etc).
Baking always goes wrong! You learn to realize it’s an occupational hazard. Even the best of bakers will have times when that cake just doesn’t rise or the middle stays gummy. “I just don’t know what happened”...you hear it all the time! It’s usually human-error with inaccurate measurements.
What is the most common mistake amateur bakers make?
Too many substitutions! In cooking, I think of recipes as suggestions: here’s the basic idea, but you can run with it...add a pinch of this, throw in some of that, leave out the mushrooms, season it to taste. In baking, you just can’t do that. Sure, that cake would be amazing if you just took out half the milk and replaced it with fresh-squeezed lemon juice. But, you didn’t realize that the acidity counteracts with the leavening and the fat ratio is now completely off. Suddenly you’ve got a flat, dense cake that doesn’t ever seem to cook all the way through. My team is absolutely amazing at developing new flavors all the time, but we know what we are doing. We know what can be added, omitted and replaced. And, of course, there’s some trial and error. I always encourage people to come up with new flavors and new WELLNESS360 | SEPTEMBER/OCTOBER 2020
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