The first thing I hear about baking is always something about how challenging it is. Oh contraire, I want to say. Baking can actually be quite easy; you just need to find the right recipes. You may be scared of kneading bread, but come on, you know how to pour flour and sugar into a bowl, right? Sometimes, that’s all you need to know in order to make a half-decent baked good—and sometimes, you need even less technical skill than that.
As vegan and dairy-free diets become increasingly mainstream, finding a good butter substitute is more important than ever. Butter can be hard to replicate. A water-in-oil emulsion, butter is solid when cold, and soft at room temperature. Oil seems to be a natural substitution for butter, but unfortunately many recipes for baked goods can’t be adapted to swap liquid oil as their fat component.
If you’ve tasted salty, funky, miso paste in a dish or by itself, you might assume it’s an ingredient best saved for savory dishes.