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Spring is a great time to learn new tips and share with others. We are providing baking ingredient information to help you be a successful baker.
We have extended the deadline for the Home Baking Association two baking awards for a few more days to May 31st! Don’t miss this opportunity to share your baking lesson or activity for the annual HBA Educator Award program The second opportunity is for youth with the Bake to Give Maddie Kruse Award. Each award recipient will receive $1000 and a trip to the 2023 Home Baking Association Annual Meeting. Entry deadline has been extended to May 31st for both awards.
Remember to visit HomeBaking.org for more baking resources!
Happy Baking,
Home Baking Association
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2023 Baking Awards
New Entry Deadline - May 31st
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Each year the Home Baking Association recognizes a baking educator. Classroom educators, community organization or afterschool program leaders and students are eligible. Submit your baking lesson, activity or other program to be eligible to win the $1,000 and a trip to the Home Baking Association 2023 Annual Meeting.
Find more information here!
Submission deadline is May 31st
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The Home Baking Association is honored to work with the Maddie Kruse Family and HBA Member ADM, to create this new award to recognize young bakers. Maddie Kruse was a smart, fun loving, kindhearted and crafty sixteen-year-old whose life was needlessly cut short by a drunk driver. Maddie loved to bake and this award aims to inspire youth to make a difference in their communities with baking. Submit pictures and how your baking has made a difference in your community to be eligible to win the $1,000 and a trip to the Home Baking Association 2023 Annual Meeting.
Need ideas? Check out our Bake to Give resources
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Baking Ingredients and How They Interact!
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Understanding how ingredients work and interact with each other will help you be successful. Check out some of the common ingredients used in bread making.
Provided by HBA Member: Red Star Yeast
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What’s a Fairnograph Test?
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Flour quality, consistent performance and overall specifications can significantly impact the results of a baked product. Everything from appearance, to crumb to mouth feel is an effect of the performance of the flour. A series of videos is provided for more insights on baking.
Provided by HBA Member: Grain Craft
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Carrot Cake Cinnamon Rolls
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Springtime, or any time, is a good time to make these rich and gooey cinnamon rolls. Shredded carrots and sweet cream cheese frosting elevate this dessert, but C&H® Brown Sugar makes it magical.
Provided by HBA Member: C&H Sugar
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Garlic & Rosemary Flatbread
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This easy to make flatbread is full of Italian flare. A beautiful blending of garlic and sprinkles of rosemary provide an earthy spice that compliments spaghetti night with your family!
Provided by HBA Member: Shawnee Milling
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Educational Events: Forums, Webinars, Courses, Virtual Workshop
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The Home Baking Association may be coming to your area. Don’t miss an opportunity to participate in a hands-on workshop!
June 7-8: Kearney NE- state FCS PD workshop
June 12-13: Ottawa KS- State FCS PD workshop
June 26-28: Bismarck, ND- State FCS PD workshop
August 3-6: Spokane WA- State PD workshop
Provided by HBA and FCS States
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Tom Moore: Please join us Wednesday, May 10th at 9:00am (CDT) for our "Cereal Innovators" webinar series! This month will feature Tom Moore, V.P. of Sales at Revent Incorporated. Register here
Provided by HBA Member: Northern Crops Institute
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More... Educational Baking Resources
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A Baker’s Dozen Labs
Thirteen labs are included in this extensive 278 page baking lab manual. USB or printed manual available. Classroom educators or community leaders teaching baking will find this a valuable resource. ($75)
Each lab includes:
- Baking ingredient science experiments
- First, Intermediate and Advanced culinary and home baking formulas
- 50+ additional baking teacher resources
- Live links to farm-to-table ingredient and how-to videos
- Baking Glossary, 400+ terms with live links
- National Family & Consumer Sciences Standards (2018, 3.0)
- Framework for 21st Century Learning and STEAM connections)
More information here
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Baking Terms and Definitions
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Absorption A characteristic of flour to take up and retain (hold) water or liquids. It is determined by measuring the amount of liquid needed to make dough of the desired consistency. It is expressed in a percentage (lbs./liters of water needed per pound/kilo of flour).
View more Glossary listings here
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April offers so many opportunities to bake! Home Baking Association offers loads of free baking resources on our website, and many, many more in this handy baking calendar! Don't miss out! Download the April Baker's Calendar here!
Provided by: The Home Baking Association
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