JS: The crust too.
SU: Yes.
JS: Yeah.
SU: It changes the formation of the crust.
JS: What about flour?
SU: What do you mean? Oh-
JS: So many people in the chat saying, “I like to butter and flour.”
SU: I mean, listen, I used to butter and flour my pans all the time. It’s unfair for me to make a noise because that is definitely what I did as a kid. Especially for Bundt pans, I hate flouring because I think sometimes the flour, it congeals in pockets.
JS: I remember I was talking to some pastry chef about this, and their whole thing was that butter, it has water. It’s like, I don’t know, 20 percentage water.
SU: That’s true.
JS: And so it’s steaming with flour to create a paste.
SU: [inaudible 00:25:31].
JS: So instead of making what you think is a non-stick thing, it’s just making a paste on the outside.
SU: Yes.
JS: Yes.
SU: Oh my god, whoever this person is, bless them. They have explained very clearly what I was trying to say.
JS: Yeah. So they’re almost like, “If you’re going to do it, you’re better off doing oil and flour, even though it’s not recommended.”
SU: Yeah. One thing I haven’t tried, but I have been curious to, is the Cake goop, the Pan goop, which is a mix of, I think, shortening-
JS: I think it is. And flour.
SU: And oil and flour.
JS: I’ve never used it, but I’ve seen people swear by it.
SU: Yeah.
JS: I know. Grandbaby Cakes, she loves it. And shout out to Grandbaby. She’s just a blogger and cookbook author who makes incredible cakes.
SU: Yeah, she does.
JS: And she swears by it.
SU: Oh, wow. We got to give this a whirl in the test kitchen.
JS: Yeah.
SU: Okay. So Ajari and everyone else who struggled with your Bundts this month, we see you. I hope this helps.
JS: We’re going to take one more break.
SU: When we get back, the Bake Club is getting bigger. Jesse and I are going to introduce you to another baker whose work we think you should know.
JS: Welcome back to BA Bake Club.
SU: Bake Club has now been around for a few months, and we are loving the community that has popped up around it.
JS: Obviously, we think Bake Club is the best place on the internet, but we want to expand the club and introduce you to other bakers and recipe developers whose work we personally love.
SU: So this month’s baker you should know, is a baking legend.
JS: She is.
SU: She’s the author of 13 cookbooks, including the Baking Bible, the Bread Bible, and my personal favorite, and perhaps the most iconic baking book of all time, the Cake Bible, which is out now in its 35th anniversary edition. Rose Levy Beranbaum, welcome to BA Bake Club.
