Winter memories are often of our favorite baked goods, whether they are holiday sweet treats or savory casseroles. Winter break often means time off work and school with extra hands in the kitchen and extra mouths to feed. Cold-weather and warm food, what more could one need?

I have always wanted to be a person who bakes. Not like a professional, but a person who is proficient in baking. In the past, my concept of baking simply involved a mix of boredom and a box of Bisquick. I dream big in my imagination as a future baker. I dream of making croissants! Crème Brule! Bread from scratch!

Baking takes time, patience, and organization. Baking takes ingredients that sometimes are not in your pantry, when inspiration strikes.  Having two or three of the above mentioned requirements needed to get something in the oven is one thing, but to have it all and at the same time? Interesting how that question leads back to time, organization, and patience! Here is a start:

Step One: Gather recipes from the best baking books at the Whitefish Bay Library (see below)

Step Two: Inventory your pantry and your kitchen tools

Step Three: Go to your favorite grocery store, get necessary ingredients and tools

Step Four: Gather everything you’ll need, toss it on the counter, and go for it

Of course, it never hurts to put on some music and depending on your personality either kick everyone out of the kitchen or grab a family member or friend to help. Whether you are or an old pro or not yet a baking person like me (I still have hope), here is a list of excellent baking books here at the library to get started:

The King Arthur Baking School

Aside from making great flours, the company’s website Kingarthur.com is an excellent source for all things baking. The have an actual baking school with in-person and virtual classes available in addition to books.

Dessert Person: Recipes and Guidance for Baking with Confidence by Claire Saffitz

I like this quote from the author’s website: “I hope this book persuades any skeptics out there — those people who say “I’m a cook, but I’m not a baker” … There are no “just cooks” out there, I am convinced. There are only bakers who haven’t been converted yet.”

BakeWise: The How’s and Why’s of Successful Baking with Over 200 Magnificent Recipes by Shirley O Corriher

The author is a biochemist with a knack for teaching and research. Recipes may include the techniques of several master bakers or chefs along with the authors interpretation to boot. Get amazing recipes and a great education.

The Baking Bible: The Most Comprehensive Baking Book You’ll Ever Need by Rose Levy Beranbaum

Rose Levy Beranbaum has been called “the most meticulous Baker who ever lived”. This is considered her magnum opus and most comprehensive bakery guide. Be ready to be methodical with this guide.

Flour Water Yeast Salt by Ken Forkish

Suitable last name for a cook! Find here the fundamentals for artisanal breads and pizza as well practical ways to manipulate ingredients, ratios in dough making, and even scheduling tips for regular bread making in our busy daily lives.