https://thebakersjunction.com/community/ The Bakers Junction - A Marketplace for the Baking Industry Discussion Board en-US Tue, 21 Apr 2026 13:36:15 +0000 wpForo 60 https://thebakersjunction.com/community/ingredient-sourcing-and-substitutions/using-fresh-vs-dried-ingredients/paged/2/#post-236 Fri, 13 Jun 2025 09:58:09 +0000 It really depends on what you're making. Fresh ingredients bring out brighter flavors and are great for presentation, but dried ones are super reliable and often more intense. I usually go fresh when it counts, but dried is perfect for consistency and convenience. What do you prefer using day-to-day?

]]> Henry https://thebakersjunction.com/community/ingredient-sourcing-and-substitutions/using-fresh-vs-dried-ingredients/paged/2/#post-236 https://thebakersjunction.com/community/baking-competitions-and-challenges/cake-decorating-contest/paged/2/#post-234 Fri, 31 May 2024 09:22:12 +0000 I did a vintage-style cake with intricate piping and lace details.

 vintage.webp

]]> jaya https://thebakersjunction.com/community/baking-competitions-and-challenges/cake-decorating-contest/paged/2/#post-234 https://thebakersjunction.com/community/baking-competitions-and-challenges/cake-decorating-contest/#post-233 Fri, 31 May 2024 09:19:52 +0000 That’s beautiful! Here’s mine, a galaxy-themed cake with edible glitter.

 galaxy.webp

]]> PRAKJHAM https://thebakersjunction.com/community/baking-competitions-and-challenges/cake-decorating-contest/#post-233 https://thebakersjunction.com/community/ingredient-sourcing-and-substitutions/using-fresh-vs-dried-ingredients/paged/2/#post-232 Fri, 31 May 2024 09:18:05 +0000 Always us combination of dry and fresh, it gives balance flavor.]]> PRAKJHAM https://thebakersjunction.com/community/ingredient-sourcing-and-substitutions/using-fresh-vs-dried-ingredients/paged/2/#post-232 https://thebakersjunction.com/community/baking-competitions-and-challenges/cake-decorating-contest/#post-231 Fri, 31 May 2024 09:14:20 +0000 My cake is inspired by a garden, complete with fondant vegetables and flowers.

 garden-theme.webp

]]> Khyati https://thebakersjunction.com/community/baking-competitions-and-challenges/cake-decorating-contest/#post-231 https://thebakersjunction.com/community/ingredient-sourcing-and-substitutions/using-fresh-vs-dried-ingredients/#post-230 Fri, 31 May 2024 09:13:21 +0000 Yes, but you’ll need more fresh ginger than ground. It’s usually 1 tablespoon of fresh for every 1 teaspoon of ground.]]> Khyati https://thebakersjunction.com/community/ingredient-sourcing-and-substitutions/using-fresh-vs-dried-ingredients/#post-230 https://thebakersjunction.com/community/baking-competitions-and-challenges/cake-decorating-contest/#post-229 Fri, 31 May 2024 09:10:41 +0000  I went with a unicorn design. The kids loved it!

 unicorn.webp

]]> JAZZ GOURMET STUDIO https://thebakersjunction.com/community/baking-competitions-and-challenges/cake-decorating-contest/#post-229 https://thebakersjunction.com/community/ingredient-sourcing-and-substitutions/using-fresh-vs-dried-ingredients/#post-228 Fri, 31 May 2024 09:09:29 +0000 Can I use fresh ginger instead of ground ginger?]]> JAZZ GOURMET STUDIO https://thebakersjunction.com/community/ingredient-sourcing-and-substitutions/using-fresh-vs-dried-ingredients/#post-228 https://thebakersjunction.com/community/baking-science/the-maillard-reaction-in-baking/paged/2/#post-227 Fri, 31 May 2024 09:05:44 +0000 Bake at a higher temperature and use a bit of sugar or honey in your dough or batter.

]]> Anu https://thebakersjunction.com/community/baking-science/the-maillard-reaction-in-baking/paged/2/#post-227 https://thebakersjunction.com/community/baking-competitions-and-challenges/cake-decorating-contest/#post-226 Fri, 31 May 2024 09:04:47 +0000 Here’s my entry for the cake decorating contest. It’s a floral-themed cake with buttercream flowers

 flower-cake.webp

]]> Anu https://thebakersjunction.com/community/baking-competitions-and-challenges/cake-decorating-contest/#post-226