10 questions with Sarah Graham

Learning is an exciting adventure and one we’ve been focused on with the recent launch of our free, online baking course, The Art of Baking. You may remember our fond dealings with Sarah Graham in the past, so we’re happy as clams that we could work with her on our first six-lesson baking course. Here’s what she had to say about it.

1. What was the most enjoyable part about putting the cooking course together?

You might think that a beginner’s course in baking would be old hat to an accomplished foodie like Sarah but she tells us that there is a definite sense of enjoyment in discovering just how well you know your stuff and that even as a proficient baker, she picked up a whole lot of new tips and tricks.

2. Is any previous baking experience required to do this course?

Sarah and the team behind The Art of Baking grafted hard to make sure that this beginner’s course in baking requires absolutely no prior knowledge on the topic. It’s designed to be a companion for complete novices but also to have enough meat to offer new ideas to seasoned bakers.

3. Which tools should someone invest in if they’re just getting into baking?

Besides the basics which most people already have such as a wooden spoon and set of measuring spoons, Sarah puts a hand mixer and a good quality kitchen scale right up there as baking necessities. Head this way to see the full collection of baking tools used in the course.

4. Did you learn anything new while shooting the course?

With the first intense weeks of preparation behind her, Sarah tells us how incredible it was to see all the densely compacted thoughts in her brain, nicely structured on paper and film. The ensuing revelation from this for her was the simple truth that baking is indeed a wonderfully ordered process and can be truly easy, if you follow a few basic rules and simple instructions.

5. If someone only remembers five key lessons from this course what should they be?

• Read the recipe from start to finish before you dive in
• Take the time to weigh and measure properly
• Do a test on your oven to check that the temperature reads correctly
• Have all baking ingredients at room temperature before you start
• Always lick the batter bowl

6. If you could learn to bake anything from a pro baker what would it be and from who?

Our hungry-for-knowledge host, Sarah, puzzled over this one for a bit but finally conceded, all potential pretentiousness aside, that she would love to improve on her macaron-making skills with Pierre Hermé in Paris. Now that sounds like a good idea.

7. If you could have a baking smell in a can to spray in your house?

Fresh, homemade bread, of course.

8. What baking ingredients should always be in the cupboard?

A tough question for someone who bakes all the time, no doubt, but Sarah says vanilla pods (that live in her freezer), dark chocolate, good quality cocoa powder, demerara sugar and an assortment of nuts, as well as the usual flours and raising agents.

9. The best baking tip that costs nothing but will change your life?

Proper preparation and patience.

10. What’s your favourite recipe from the course?

Well, of course there can’t just be one favourite. Sarah says the clementine and rosemary yoghurt loaf cake and the one bowl chocolate cake with peanut butter and dark chocolate frosting were baking highlights.

It’s hard not to be excited about baking after a chat with Sarah Graham, so if the sound of all these tasty lessons appeals to you, head on over to The Art of Baking and sign up. It’s totally free so you’ve got nothing to lose.