Claire Saffitz Answers Baking Questions From Subscribers | Claire-ified

[@CSaffitz]

Hope y'all enjoy Claire-ified! Be sure to subscribe to the channel to find out more ways that you can participate on upcoming episodes.

[@persondessert9366]

for the next episode can you specify another jurassic park scene of how a wobble looks like

[@JoshMarshain]

This was a lovely episode, thank you!

[@laurenschenck5355]

LUV U Claire and so amazing 😻 inspiring wonderful person

[@EatCarbs]

One a month please

[@swathirajkumar6126]

@@persondessert9366 7

[@literallynoone275]

The people who make the intro song and animation don’t get enough praise. I love it!

[@ehzmia]

I always stay for the outro cat cam.

[@janeosun]

^^^!!!

[@Vulcapyro]

I always stay until the end for the little jingle

[@freakywilderness]

I was thinking of releasing all the songs so people can stream them, would you guys be into that?

[@rossnover]

Always reminded me of the theme song from Doug. And as for the animation, i love the details of how Claire’s hair changes throughout, that was a very conscious choice by the animator(s)!

[@trentskillet]

Q: "How do you remain so delightful?" Claire: "...... It's hard." 😂

[@shammerHammer]

That's a super important message. Anyone can be nice to others and be a good person. But sometimes it's hard. Still gotta do it.

[@DuyNguyen-yx2vd]

Everyone needs a Vinny in their lives.

[@lavanderFemme]

As much as I do love seeing Claire thriving, "Day 3 Claire" is an old friend 😂

[@mayarosales09]

Claire launching a show called "Claire-ified" was exactly what I needed today. Thank you Claire :'(

[@justinbandy3914]

Why cry?

[@Bandstand]

Amazing series name 👌🏻

[@tati.l.]

I can see it so clearly - little Claire in class raising her hand to ask questions. A real life Hermione Granger.

[@katarinatomac4376]

it's the virgo way😌

[@armanke13]

Omg perfect analogy

[@the.annethology]

@@katarinatomac4376 yaaas, basically my whole childhood life described. 😩😝

[@fermion890]

Teacher/lecturer: So, does anyone have a question? Me, preparing to raise my hand: I- Teacher/lecturer cutting me off: Anyone else? To clair-ify, they eventually take my chains of questions but out of the class since they have to verify the answers they'd given, fearing that I would come back with more questions.

[@AliHSyed]

Harvard educated to boot 🥰

[@chesterstefan9049]

If I wasn't already convinced that Claire is a natural teacher, her validation of every question as great or excellent would confirm that for me. She creates such an open, welcoming, "no such thing as a stupid question" vibe which is awesome.

[@cru_bii]

I really love how the channel's branching out to non Dessert Person related content and becoming more of a fully fledged Claire Saffitz channel

[@tati.l.]

right? So encouraging considering the book is a finite resource of content - branching out was a must.

[@cfloster]

leans into the idea that Dessert Person isn't just a book, it's a lifestyle

[@pinkdagger]

I love listening to Claire. She's so humble, honest, and helpful and her voice and cadence are so calming. Anyone who's freaking out over their ugly dense cakes could be soothed by her.

[@musicismylove92]

"How do you remain so delightful??" *immediately breaks down* we're here for you, Claire!

[@pegs9951]

I love how ever story from her childhood/past makes perfect sense with claire at this point of her life Edit: your hair looks so beautiful !!

[@vigilantcosmicpenguin8721]

Claire has a backstory like she's a fictional character. I love it.

[@deadfIag]

@@vigilantcosmicpenguin8721 every human on Earth has a backstory

[@charliecazc]

Number of times I've baked in my life: 0 Number of Claire videos I've watched: all of them

[@persondessert9366]

“I have no idea.” girl, same

[@nickysonder1893]

Aww the different theme songs are so cute

[@SusieQ317]

Some tips for high altitude baking: for cakes decrease the leavening agents by half and decrease the amount of sugar (1/4 - 1/2 c for a normal size cake). You can increase baking temp 10-15 degrees or leave per the recipe. I find that cookie recipes need little modification other than slightly reducing leavening agents. Muffins follow along cake lines. Cheesecakes, yeast doughs, pies, connolies, cream puffs and similar items require little to no modification, just keep and eye on cooking times. Candy making, remember that water boils at a lower temp (206 for me in Colorado) so boiling points may be slightly lower. I baked at sea level for 10 years and now at altitude for 5. I truly believe it's not all that different if you have solid foundation and understand baking fundamentals. Just give it a try and modify as needed. You've got it!

[@leaflover3497]

I really struggle with cookies here in Albuquerque NM. We’re at 5000 feet. I’ve tried cookies several times and they just spread out and are flat.

[@SusieQ317]

@@leaflover3497I would suggest adding a little more flour to the dough, and refrigerating the dough for 30 mins to an hour before baking. Does this happen to all cookies you try to bake?

[@randomcole619]

@@leaflover3497 second what the other poster said, easy fix, just add more flour, I add bout an additional 1/2 cup and do a test cookie to see if it’s enough…

[@tochiies]

You can really see how answering questions is indeed a talent, because Claire is just noticeably excellent at that.

[@katarinatomac4376]

yes!! she really understands the gist of every question

[@sheridanford5080]

Is 'look it up' answering a question?

[@beth8775]

We got our college student kitchenware for christmas. We got her a good skillet, a 4qt pot with steamer insert, a mixing bowl/measuring set, a deep sided baking pan, cutting board, a couple of knives, and basic cooking utensils like a spatula, spoon, pasta fork, and whisk.

[@nicko9365]

some quality tongs if you grill or it you sear in cast iron

[@MediaTribeUSAAus]

High altitude: I gave my son and daughter-in-law your cookbook, they’re at high altitude in Colorado where I grew up baking successfully and they haven’t made recipe adjustments. They’re at almost 6,000 feet elevation. It might be/is different above that. It’s mostly not complicated to cook at high elevation, don’t let it freak you out. Locals can give you advice or KZbin vids.

[@DougAdams]

Altitude adjustments usually apply to things that are boiled or simmered. The lower pressure means the liquid boils at a lower temperature, so you need more time. It shouldn't affect a lot of baking. You may just need less leavening, since a cake will rise easier. Although I remember a delicious osso buco that I had at a brand new restaurant in Kansas City once. It was served without any bread, so I asked for some. The waiter told me that the chef had recently moved from Denver and hadn't yet found a satisfactory bread recipe for the lower elevation. I thought that was weird!

[@ellenvasquez2918]

Yeah true, how’re you Rebekah

[@beckerderbacker4976]

My soufflees did not rise like they do at sea level when I baked for friends in Colorado. It was my first time baking at high altitude and I didn't even take the altitude into consideration.

[@MediaTribeUSAAus]

@@beckerderbacker4976 do you know what altitude you were at?

[@jtbyr1653]

I also live in Colorado. I am eager to buy the high-altitude version of Claire's cookbook. I see one on the horizon. Baking at altitude is not for the weak of heart.

[@mikaylakim7005]

Claire is the reason my baking progressed from a mere stir-and-stick-in-oven approach. She articulates such clear cues that are quite frankly just absent from most recipes-like the wobble vs ripple effect when you shake a custard. I've had excellent successes from the Dessert Person recipes because of these tiny, super helpful notes she gives. Thanks for making my baking so much better and more enjoyable, Claire!

[@Shade.N.]

Omg I didn’t think you’d actually see my question! I can’t wait for more of these videos

[@karenb8200]

Great video! I learned a lot. Also, I'm super excited to hear that you are working on a new book! I'm going to make it a goal to bake through all of Dessert Person before is comes out.

[@AllegraVivace]

Was literally just thinking when we'd get a Q&A episode, great minds etc.

[@jenniferhanson4828]

Claire, you're just so sweet. I love how many times you said "that's a really good question", it's such a thoughtful way to begin to answer something. 😊💕

[@acidhelm]

"What about meringue cookies?" TOO SOON!

[@vigilantcosmicpenguin8721]

Those meringue cookies were nothing short of perfection.

[@willsinternet]

Tempered chocolate lol

[@charlie6923]

I came to say the same thing

[@ShodansServer]

ooh ooh ooh I know the egg substitute question! Claire was right on about flax - you can also used mashed fruit (banana, pumpkin, applesauce) as a tasty binder in quick breads/snack cakes and some cookies, flax is great but it does tend to have a nuttier/grittier texture that works better in things with more texture - banana bread, oatmeal cookies, crumbles etc - and not so much in things you want to be smoother. as for recipes with whipped eggs, aquafaba is your best friend! it is seriously magic! it works well as a meringue substitute in just about any recipe though you can have more trouble keeping it stable.

[@kevinlebo1634]

Love that you included questions that even stump you! You continue to impress with your knowledge, but also your humility for your craft.

[@Sophia-op1zp]

Would LOVE an episode that takes us through the process of developing a recipe!! And a sneak peak at the new book!! I can't wait to preorder it!!!

[@sadiesadie6343]

That's a great idea for an episode!

[@gracebeaumont674]

On proofing - its not a perfect system but I usually take a picture of the dough when I leave it to rise, then when I check it I have something to compare it to to see how much it's grown 😊

[@Margar02]

UwU look how much you've grown, awww

[@danbev8542]

When a final shaped dough is over proofed, it will be very wobbly and weak. If you bake it, Claire is right, it will collapse. (Ask me how I know 🤨). If seriously over proofed, it’s better to punch it down & reshape & re-proof. This will NOT work for rye breads. Rye’s gluten is very different and much weaker than a robust wheat, so it’s good for only one rising. I would rather err on slightly under-proofed (only slightly) - you can add extra steam for a longer time to keep the crust soft for maximum oven spring. Also, good, deep slashes in the dough. If slightly over-proofed, use less or no steam to set the crust so it won’t collapse - but you run the risk of having to burn the crust in order to get if fully baked.

[@MrEscuchimi]

So next season we are getting some episodes of Claire baking in the Everest base camp I guess...

[@vigilantcosmicpenguin8721]

Claire goes to outer space to study no-altitude baking.

[@mermer4816]

Next vid should be like Claire reacting to people makin her recipes!

[@swsarah]

I made your coffee coffee cake late June, everyone loved it! So glad to keep pushing my baking skills! Looking forward for new Claire-ified episodes!

[@batemanenroute]

I really loved this episode/format- it was very informative and lovely. Thank you!

[@ellar8771]

New Claire videos are the highlight of my week. 😍✨.

[@ellenvasquez2918]

Hello Ella

[@himemiya]

the theme songs are always such a joy

[@jacobjenkins5947]

i’m manifesting mine and claire’s friendship😌

[@katarinatomac4376]

me too bestie 🕯 🕯 🕯 🕯 🕯 🕯 🕯 🕯

[@laartje24]

The Claire-ified episodes are really useful. So many good questions and useful tips! Can't wait to see the next one.

[@ty5731]

Back at it again with amazing content Claire! (and now a new series) Love the channel and your personality!

[@chesterstefan9049]

Also I hope we get to see an episode on the flourless chocolate cake soon!

[@ericlewis8793]

its so easy

[@jesswueb9505]

also goodwill always has tons of good kitchen stuff like baking dishes etc

[@evmcelroy]

Also, stuff like bundt cake pans, angel cake food pans, more specialty type pans. I see them all the time...children's special cake pans.

[@cristrivera]

You are right👍

[@camus6208]

Claire definitely shops at Goodwill, look at her clothes….

[@TherealDanielleNelson]

Goodwill and yard sales are amazing! I found a deep fryer at a yard sale for 5$ and a potato ricer for 2$ at a Goodwill.

[@tati.l.]

So happy about the return of the cat cams in the past couple of videos! We could all use more kitties in our lives.

[@pandasluvr]

I’m obsessed with Claire Saffitz 😭 the new intro song was such a joy. As much as i miss the BA series, these videos are gold 🙌🏻

[@jaimechip]

ARE WE ALL JUST GONNA IGNORE HER SAYING "what up wit dat?" I SCREAMED

[@katiecoolidge1668]

I bolted to comments for this. Glad I'm not the only one!😊

[@denia1594]

That was in the question she was reading.

[@superswagman5973]

ARE WE ALL JUST GONNA IGNORE HER BLOUSE!

[@chithao5609]

TIMESTAMP PLEASE HAHA

[@jaimechip]

@@chithao5609 17:34

[@amandaradtke]

This was so interesting! I really appreciated the thorough answers. And this was definitely the best explanation I've heard for baking soda vs. powder.

[@erfandymr]

I've been making some of your recipes, it turns out the steps that you wrote are very VERY straightforward and the result is always a jaw-dropper since I just started my culinary passion recently :D keep it going Claire! knowledge is always the best thing to be a legacy!

[@eileenagnes2147]

I'm convinced Google exists for the sole purpose of baking questions

[@zomerkoninkjes]

I love the getting excited over baking forums! I feel that. Also, literally typing the question into google instead of trying to find perfect wording for the question works so well.

[@L3RK]

This is the highest quality progrum on this hellscape of a website.

[@thadyndupont9609]

With the different altitudes question at 7:57: a little science lesson from a Biology major for background. We know that there are essentially three states of matter: solid, liquid, and vapor (or gas). The transition that we usually see is also in that same order, especially with water. This is due to both pressure and temperature. Usually, by increasing the temperature, we can move between these states of matter. The moment you start changing the temperature AND the pressure, there are some issues. The higher the altitude, the lower the pressure (this is called an inverse relationship, just as an fyi). The lower the pressure, the lower the temperature necessary for something to boil. This is why we need pressurized airplane cabins, or why astronauts need pressurized suits. We are designed to sustain 14.6 pounds of pressure per square inch (psi), and any significant change in that would cause us to boil to death, even though the temperature is technically getting colder. If you've ever seen dry ice, how the blocks of solid matter are letting off these clouds of essentially steam. This is due to the dry ice changing state of matter from solid to vapor and completely skipping over the liquid phase, all because of the pressure at sea level. For dry ice to change from solid to liquid, you need a higher pressure at the same temperature. Now back to baking. At higher altitude, you have lower pressure, so you would need to lower your temperature by roughly 25-50 degrees (Fahrenheit) depending on your oven. Keeping sea level temperatures the same at higher altitudes would cause your baked good to burn, while not cooking it thoroughly on the inside. This is also the science that pressure cookers are based off of, in case you're wondering. Hope that helps!

[@ellekim2617]

Absolutely loved this. Claire I cannot explain how comforting it was to hear you troubleshoot baking problems. I’m so happy you are incorporating this into this already amazing channel 💚 please make as many of these as you like!

[@pflarr]

High Altitude Baking: There's no simple answer here, because it depends on your actual altitude (10000' is a lot different than 5000'). As an avid baker who's lived at about 7500' for a decade, I do have a few tips. 1. Timing your bakes isn't enough. Moisture evaporates faster which leads to sugars caramelizing and burning faster. I usually set my timers to about 85% the suggested time, and then watching manually until it's done. Things that look 'done' are often overcooked at high altitude. Cookies should be slightly brown around the edges, cakes and other things removed the moment they hit temp or a tester comes out clean. If you're having trouble with burned bottoms, add a rack directly below your lowest items, and put a sheet tray on it. 2. It depends on what you're making. Yeast breads seem largely immune to altitude, as do low moisture things like pie and tart crusts. Oil based cakes (carrot cakes) work just fine. Standard cakes may just fail hilariously (like Claire's classic birthday cake). Low moisture quick-breads (biscuits/scones) are hit and miss. I can't make Claire's Schou pastry work, but Mark Bittman's is only slightly different and comes out fine. 3. Smaller is better. Minimizing time in the oven minimizes evaporation time. Use smaller/multiple loaf pans, three layer cakes instead of two, and 2 Tablespoon cookie balls. 4. Modifying recipes - This gets complicated, but the general rules are, as altitude increases: Reduce leavening, increase binding agents (eggs, flour), slightly increase flavorings (salt, vanilla), and sometimes swapping milk/buttermilk/yogurt around helps (different fat and acidity contents). The only modifications I tend to have to make to Claire's recipes are to measure flour by volume instead of mass, and use the largest eggs I've got. It's not foolproof, but it's worked 95% of the time. I never modify baking temps. Lastly, check out the book 'Pie in the Sky', by Susan Purdy. The recipe's were all tested at increments of 2500' up to 10000', and just work. In particular, my go-to CC cookies, scones, biscuits, and butter based cakes come from there. Basically, all the stuff that cares about altitude.

[@skipropecleopatra]

It’s insane how well spoken you are. Like you are insanely eloquent. Good for you !

[@tiarun392]

The opening song is really good. Love the different questions tackled and answers given.

[@weeeeece]

That wobble v. ripple explanation calmed my soul. Thank you momClaire.

[@nickysonder1893]

Thank you for taking the time to answer so many questions! You're one of my favourite youtubers ^^

[@storey662]

I just really want Claire to know that I made my first ever made-from-scratch pie last year for Thanksgiving because of all her tips and helpful videos. It was great and everyone loved it. And it felt wonderful to feel like a fancy dessert chef for a few days. That's all because of Claire, because I would NOT have tried it if I hadn't been convinced it was less intimidating than I initially thought.

[@alexinarose5344]

These new series ideas and intros are just...everything.

[@andrewmccrea37]

Glad I'll be able to submit some questions for future episodes! Thanks, Claire!

[@sheridanford5080]

I'll be able to submit some answers for future episodes!!

[@NikkoTanGoogle]

This channel is everything!! Ugh the new theme songs for the new segments are so heartwarming

[@miss_m_yt]

Yay Claire! Thank you for always keeping it real for your fans!

[@VerdeFlowerCo]

every darn thing you put out is sensational team - so so excited to see this new strand of work develop

[@lisamehsikomer664]

So now I know why you’re so relatable. THE SPELLING BEE! And baking, of course

[@kikimtn]

Honestly imagining 12 year old Claire asking a lot of clarifying questions made my day.

[@jessiebatz]

Vinny: How about the meringue cookies? Claire: *surprised look* it’s fine THE SHADE, VINNY!

[@h.simpson454]

I have made several of your recipes in the Mile High city! Here is some advice based on some of my personal observations. 1) The first time, make the recipe as written. It will usually work out fine. 2) Do ignore the time the recipe tells you to bake something. It will take longer but you won’t know how much. Instead base it off what it looks like and use other indicators of done-ness provided. 3) To account for decreased humidity compared to the coast you may need to add a few tablespoons more liquid if the end product seemed dry the first time. Be sure to measure everything carefully so you can make the adjustments on future bakes! 4) bread will rise faster. 5) Don’t stress. It will still taste amazing!

[@m.uliana3938]

I learned some lessons the hard way. I made the focaccia recipe 20 times, thought I mastered it. I tried making it last week and it would not proof. My theory is that when I was making it, it was too humid in my kitchen and then it didn’t help when I tired doing a slow rise in the fridge over night. Try and try again!

[@shaunandthebugs]

The focaccia is my favorite from the book, everyone thinks I'm a baking master when they try it and it's so easy and fun. It pairs incredibly with a good home made soup

[@Bougie92]

Merci pour toutes ces réponses, Claire! Moi, je décompresse en regardant des émissions de cuisine. ;) love your recipes and the way you present them. Thanks for all your hard work. Hugs from Paris.

[@marychristensen8596]

Miss Bougie, y a-t-il des chaînes youtube en français que vous aimez? Moi aussi, ça me décompresse, mais j'aimerais pouvoir travailler mon français en même temps. (Je suis américaine, mais prof de français)

[@kiradamblaq]

Can't wait to see the new kitchen! Hope we get an update soon!

[@desireesamuelson4100]

Ahhh, I love this series! So excited for this 💖

[@LivingMyLife22]

I absolutely loved this! ‘Claire-ified’ is adorable. I really hope you continue answering more questions, I’m a novice baker with Dessert Person pushing me through, so I know I’m going to have questions!

[@balletshark0101]

Claire is so incredibly intelligent, I loved this episode so much wow

[@evmcelroy]

Goodwill is also a great place to get kitchen items - some never even used!

[@ellenvasquez2918]

I have never, can you tell me more

[@Katheverett]

Great episode - I had a lot of the same questions! I really enjoy your show and am learning a lot. I love your vulnerability - really adds a lot. And your cats! ❤️

[@SpaceCadetAstrodite]

Thanks Claire! It was fun :) I know you wont do another Q&A for a while but here's a question for next time: I've made your chocolate chip cookies recipe (delicious btw), and keeping the dough portions in the freezer to make as needed is perfect for my small household. I'd love to do this for everything, so how can I know if a unbaked recipe will keep in the freezer/ fridge, and what recipes do you recommend for this type of on-demand preparation?

[@kjdude8765]

If it uses baking powder for leavening (or no leavening) then it should freeze for future use just fine.

[@joshuaybanez2084]

SHE HEARS US!

[@xoshanland]

So excited for this series! I think the most telling thing of Claire & her audience is how we all geek about the intricacies of the process- now we can all learn together! 💕:)

[@kewpiebaby420]

that dress is beautiful omg

[@Pookielove1123]

What a great series. I've been watching a lot of people cooking and explaining recipes but your videos are by far the best and Dessert Person is a delight to own! I can't wait for more.

[@guitarraroyala]

I really enjoyed the harmonics at the end of the intro song, nice touch!

[@arkeon_6321]

You da best Claire! So glad we still get to watch you online!!!

[@rerolley]

Road trip to the Rocky Mountains so you can do research on high altitude baking.

[@dwaynezilla]

Sunflower seeds instead of walnuts! Damn that's interesting, and gonna have to try that. I've eaten them in like cereal bars and stuff and the qualities of a sunflower seed are very similar to a walnut (the way it feels in the mouth and the intensity and style of flavours).

[@shaniavia3166]

THE NAME!! *chef's kiss*

[@terriblack1562]

Such a great new idea Claire and I’m looking forward to learning how to become a better baker from these great questions being asked. You make baking fun and the sharing of your expertise is so appreciated by many who subscribe to your channel!

[@abelromero8967]

"What's one thing you can't make?" *silent screams of past Starburst echo*

[@recoil53]

Anything with tempered chocolate.

[@WYIN98]

The term, the little intro music, Claire's entire personality 😩💛

[@JonnyandChloe]

Hi Claire! You're absolutely amazing for doing this thank you!!

[@jstokes3606]

Yay! Love the new video! Your channel has definitely become a bit of a comfort watch for me

[@mjhadrich1395]

Thank you for adding working captions!!

[@AndyCutright]

Building a home kitchen from scratch is one of my constant obsessions. I'm super interested in kitchen management and equipment. I have a lot of opinions! And they're all super valuable and based on years and years of cooking and baking experience!

[@selenacaldera8443]

Love this new Claire-ified feature!!! Would love to hear more about recipe development!!! And yes, you are consistently delightful!

[@heathercounsellor7981]

Loved this so much. Learned tons! Thanks Claire! You've definitely given me confidence to try new things. Have made so many of your videos here. Thanks!

[@meishot00]

omg new Book leaks??? can't wait. I love your Dessert Person book so much. I can't wait for second book.

[@Captiv8ingChaos]

Love this series, to save you more dishes maybe you could react to others baking and see if you can "diagnose" what they miss or if they are spot on.

[@Margar02]

So like Uncle Roger but Auntie Claire? Fuiyoh!

[@dill5601]

i am absolutely in love with the cat cams omg

[@SUPERSTUDIO17]

I LOVE THIS SO MUCH> We need to do more "Claire-ified" videos

[@juts89]

At first I was disappointed about Bon Appetit failling apart. Now though, we have all of that talent making these new channels and shows. Glad you've all kept at it

[@TL_oS]

Your blouse is so pretty! Thank you for educating us, love you, Claire💙🥠🥧🧁🍰🎂🍮🍩🍪🥖🥐🥯🍞

[@nickcutler3802]

You brighten my day too. You're actually in my Mt. Rushmore of KZbin Dessert Ladies.

[@patrickgabriel9433]

Thank you for the videos! Love them

[@kevinwilliams1256]

Your brioche recipe is solid...the pigs in brioche blanket.....such a tasty appetizer! I've made several things from the recipes in your book and everything has been so tasty. The endive galette is AMAZING