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Recipe development didn’t always interest me. Then I tried it and it’s transformed the way I bake.
Recipe development allows you to edit recipes to exactly how you like them. It’s a chance to make a dessert that’s uniquely yours. It’s also a fascinating process that helps you learn about different ingredients, techniques, and your own preferences. I highly recommend you try it out at least once! To make it a bit less intimidating, I’m sharing my exact step-by-step process to give you an idea of what recipe development can look like.
Inspiration
Obviously, to develop a recipe, you need an idea! I get a lot of inspiration from social media, cookbooks, and seasonal trends. Sometimes I’ll also think of a problem I want to solve, like making muffins that aren’t too sweet. If you’re looking for some extra ideas, my newsletter shares weekly baking inspiration.
After forming an idea, I set goals for the dessert. In general, I try to look for ways to make my recipe worth making. To do this, I consider the desired texture, flavour, and sweetness level. I also look for problems I could solve and ways to improve existing recipes. This includes considering what’s accessible and realistic for people to make. Therefore, I try to avoid unnecessary special ingredients and complicated techniques. Additionally, if I want to organize multiple components or I’m aiming for a specific visual effect, I’ll also visualize or sketch a rough idea of the dessert.
To store recipe development ideas, I recommend having a digital document, notebook, or sketchbook. I generally record the idea, my goals for the dessert, and a sketch if I made one. If there’s a specific recipe for the dessert I’m dying to try, like a famous chocolate cake recipe when testing chocolate cake, I’ll write that down too.
Preparation
Once I have a clear picture of what I want to make, I start researching the dessert. Generally, I look at the science behind different processes and ingredients that create specific textures and flavours. Then I find recipes that achieve a result similar to what I’m going for and compare the ratios. Usually, I analyse at the ratio of sugar to flour for sweetness, the ratio of leavening agents to flour, as well as other ingredients that have a significant effect on texture(for example, pumpkin puree). Afterwards, I scan through the recipes for any other major differences. Finally, I compare baking temperatures and look through the instructions of the recipe to see if there are any unique techniques used.
After my research is complete, I schedule days to test recipes and buy groceries if needed. I’d recommend leaving a bit of extra time whenever you can because recipe testing can be unpredictable. Additionally, I always schedule the testing day separate from the inspiration and preparation day because it helps my mind get familiar with the recipe. That way, it’s easier to troubleshoot the day of.
Testing
I have two testing strategies. I’ll either make a couple recipes that are close to my desired dessert, then draft a recipe based on those results or I’ll draft a recipe of my own based on my research right away (especially if I have a base recipe of my own to build off of). Then I’ll test my draft until I like the result.
When testing, I have a couple habits that keep the process more efficient and effective.
- I usually make the smallest batch possible to save ingredients, and sometimes I even split that batch to test different baking temperatures, mix-ins, fillings or toppings.
- If I’m making multiple recipes at once, sometimes I’ll form an assembly line of dry ingredients and wet ingredients, that I mix all at the same time once everything is measured out so different doughs or batters don’t rest for different amounts of time.
- I always keep a paper beside me to take notes on what I’m doing, my results and anything else I need to remember for later.
- I always test recipes with a scale for accuracy, since I want my recipes to be as replicable as possible.
Once the desserts are baked, I taste everything! I recommend tasting the dessert while warm, once cooled, and if possible, the day after as well. That way you know how it’s best served and if it keeps well. I also take quick photos of the desserts in case I need to jog my memory of a certain test.
Final product
Once I’m all done testing, I write the final copy of the recipe, making sure to include yields, storage instructions, tips and any other special notes. While writing, I try to be as specific and clear and possible, both in the description of the dessert and the instructions themselves. Additionally, if my recipe is based off someone else’s work, I’ll make sure to credit them in my recipe.
As for the dessert itself, I just enjoy it with my friends! Any extras are frozen for later. Then I start brainstorming the next recipe idea so I can repeat the process all over again.
Recipe development is a labour of love, but it’s very rewarding. I hope this guide was helpful, and if you have any questions or suggestions for recipes I should develop, please let me know on Instagram @bakewhenitrains or through the contact page on the blog. Have fun recipe developing!
With love,
Your baking friend Sherene ❤️