What is Small Batch Baking about?
Small Batch Baking is a baking cookbook focused on scaled-down sweet and savory recipes. It helps you make smaller portions so you can satisfy a craving without ending up with a full-size batch of leftovers.
Who wrote Small Batch Baking?
Small Batch Baking is written by pastry chef Saura Kline. The book also notes that she has worked in professional kitchens for more than 10 years and shares recipes on her dessert blog, Sweet Saura.
What problem does this book solve for home bakers?
It solves the problem of wanting homemade baked goods without making too much. The recipes are already scaled down, so you do not have to do tricky conversions yourself.
How many recipes are in Small Batch Baking?
The book includes 60 recipes. They cover both sweet and savory baking.
What kinds of recipes are included in Small Batch Baking?
The book includes breads, biscuits, muffins, cupcakes, cookies, brownies, bars, cakes, pies, tarts, quiche, puddings, cheesecakes, turnovers, and pastries. There are both dessert recipes and savory options.
What does “small batch” mean in this cookbook?
In this book, small batch usually means about six servings, with some recipes yielding four or 12 depending on the item. For example, many cakes, muffins, biscuits, and quiches make six servings, while puddings often make four and cookies make 12.
Is Small Batch Baking good for one or two people?
Yes, it is designed for smaller households and smaller gatherings. The book specifically addresses baking for one, two, or three people without being stuck with days of leftovers.
Can I use regular baking pans, or do I need mini bakeware?
You can use regular baking pans. The recipes are designed to work with standard household equipment, so the book says you do not need specialty mini bakeware.
What equipment do I need for Small Batch Baking?
The book uses common kitchen tools like a muffin tin, loaf pan, 8-inch square pan, 9-by-13-inch pan, sheet pan, mixing bowls, measuring cups and spoons, and a wire rack. A stand mixer or hand mixer is helpful for some recipes, but not every recipe requires one.
Is this cookbook beginner-friendly?
Yes, it includes a baking basics section with practical guidance on measuring, preheating, using parchment paper, bringing ingredients to room temperature, and storing baked goods. It also explains small batch baking and common equipment before the recipe chapters begin.
Do the recipes include both volume and weight measurements?
Yes, the recipes include both volume and weight measurements. The book also explains that weighing ingredients can improve precision, especially in small batch baking.
Can I halve or double the recipes in Small Batch Baking?
Yes, the book says every recipe can be halved or doubled if needed. The recipes are written for specific small yields first, but they can be adjusted.
Are there savory recipes in Small Batch Baking, or is it only desserts?
Yes, there are savory recipes as well as desserts. Examples include biscuits, focaccia, bagels, quiche, and savory turnovers.
Does Small Batch Baking include make-ahead or freezer-friendly recipes?
Yes, several recipes include make-ahead or freezer tips. The book also has a storage section that explains how long different baked goods keep at room temperature, in the refrigerator, or in the freezer.
Will this book help me avoid wasting ingredients and leftovers?
Yes, that is one of the main benefits the book highlights. It also includes a section on leftover ingredients with ideas for using extra buttermilk, eggs, sour cream, pumpkin puree, and other common baking items.
If I want small desserts without complicated math, will this book help?
Yes, that is exactly what the book is built for. The recipes are already scaled down, so you can make smaller cakes, cookies, pies, and pastries without figuring out conversions on your own.
