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Gemma’s 1st Q&A: Get to Know Gemma Stafford

Get to know Gemma Stafford, chef and creator of Bigger Bolder Baking, in her first ever Q&A on YouTube.
Gemma Stafford, Bigger Bolder Baking

Hi Bold Bakers!

Thank you for all the great questions this week. In my first Q&A, I hope you learn more about my personal and professional background, my passion for baking, and some fun facts that you asked for. Plus, there are a few announcements including some holiday surprises I think you’ll really enjoy. -Gemma Stafford



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34 thoughts on “Gemma’s 1st Q&A: Get to Know Gemma Stafford

  1. I thought I saw a Linzer cookies recipe posted on your site but when I search it under your cookie recipes I can’t find it.
    Please confirm and send me your recipe for Linzer cookies.
    Thanking you in advance.
    Much appreciated.

    Carol Fournel

  2. Dear Gemma,
    I made the strawberry cream cheese cobbler. Turned out that frito just melted into the batter – no sign of baked cake part. Tasted fine but what did I do wrong?

    Bríd LONG
    Brí[email protected]

  3. Hello Gemma, you are my favorite baker !! I found you on FB. My question is…When making sour dough starter you said to use equal parts of flour and water. BUT in the recipe it says 1/2 c four and 1/4c. warm water(plus 1 T.) So which do I use??

    1. Hi Shirl, yes you got it right. If you notice, they are different measures in cups (volume), but the same when measured in weight. Hope this answers your question, Gemma

      1. Sorry Gemma, but I DO NOT weigh anything only use the 1c. 1/2. method, so on the recipe it says to feed the sour dough 1/2c flour and 1/4c plus 1T water. Is this CORRECT? Thank you

    1. Hi Danny,
      there are a couple of ways to do this.
      Oil can work well, so a little brush of oil over the pan will help. Melted butter too and the addition of a scatter of flour, shake around the pan, will give you a non-stick surface, almost!. This changes according to what you are baking.
      For a heavy cake, such as a fruit cake, you will be best to butter/oil the pan and line it with GreaseProof or silicon paper.
      See here for lining the pan: ( Strips of baking paper can also be applied to a deep pan.
      I hope this is of help,
      Gemma 🙂

  4. Did from your new BBB book “ooey-goey Gingerbread Pudding “ for our Christmas dinner it was a hit ! Will definitely do again ! Great idea when your ovens are busy!

  5. Hi Gemma,

    I just love your videos and recipes. I plan on trying the crazy dough and crazy cookie dough soon. Thank you for all of your hard work. It looks like fun to create the videos! I love to make bread and am sometimes intimidated by the recipes. I just love that your recipes are Bigger and Bolder.. but still easy to make. Thank you Thank you!

    1. Hi Kelly,
      The videos are fun, but hard work too! Filming days are all go, all day.
      Do try the recipes, take your time, get your ingredients assembled, weighed out, double check, and go!
      The no knead breads too are a great place to start, it will give you confidence, and there is no better teacher than experience. ( you will find them here.
      Read through this too, and you will have learned a lot: Dry Yeast: It is the most convenient of the two types. It is granulated and comes in little 1/4-ounce packets, 9 g. (approximately 2-1/4 teaspoons) or loose in a jar. Once exposed to the air, it should be stored in the refrigerator.
      Instant Dry Yeast: This is the one which can be added directly to flour, and does not need sponging.
      Sponging: This means activating the yeast, usually in the liquids to be used in the recipe. Normally you would bring the sponging liquids to blood temperature, that is when you put your finger into the liquid it should feel neither hot nor cold. A touch of sugar. Or honey will speed up the activation. This is really ‘proving’ to you that the yeast is good and active. A foam will form on top of the liquids after 5 mins or so, you stir this through before adding to the flour. Add ¾ in one go, then the remainder until the dough comes together in a clean ball.
      Using a mixer: If you are using a mixer with a dough hook, you should have a ‘foot’ form, attaching the dough to the bottom of the bowl, this will ensure a good texture to the dough.
      If it seems over-wet, add more flour.
      Now I expect you to get going! Try it, it will not fail,
      Gemma 🙂

  6. Love your videos! I’ve already made a few of your recipes: Irish bread and biscuits. They are wonderful. Keep up the good work and I hope there will be more to come.

    1. Hi Anne,
      How can I stop now, with such great support here from the Bold Baking community. It really makes it all worthwhile, lots more in the pipeline.
      Thank you for being in touch,
      Gemma 🙂

  7. You are tooooooo good Gemma….you really work very hard……u answer every single comment and every single question…… thats the most great thing about you…… Thank u sooooo much for doing so much hard work just for us in fact just for the sake of making us better bakers…..thank u so much. I really value your efforts by my heart. May u go beyond the limits of success. Stay blessed 🙂

  8. Gemma, I found you thru a Facebook friend’s post today. I found your website and have been watching your videos all day. I just love your recipes and your videos. You and your husband have the most professional videos I’ve seen. I love watching you create these wonderful desserts. I think I gained 10 pounds just watching. You have such a fantastic personality and your enjoyment really shows. I cannot believe that you have not been snatched up for your own show on TV. I don’t understand how you make a living doing this on YouTube or your website, but have you a desire to do this on TV? Has anyone “discovered” you yet. You are amazing. I am now a super big fan and when I try all your recipes, I know I’m going to be an even bigger fan….lol. Thank you for sharing all your talent and hard work…both of you.

    1. Hi Cat,
      What a lovely message, that really made my day. I am really glad you found my channel and website. I am really delighted you like my videos. We have just been doing it 18th months but really enjoy it. My husband is the reason the videos look so good. I would love to be on TV but alas not yet :). But fingers crossed. I would really love to get on a show in America for the holiday season. No discovery yet lol.
      I’ll share this message with Kevin, he would love to read it. Thank you very much for watching and for your thoughtful message.

      1. Hey Gemma’s BBB fans, let’s start a campaign to get this on television’s food network channel. Maybe all we have to do is bombard them with requests and link her website. If they get enough requests maybe the execs. will look into it.

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About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!

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