Challah: Braiding and Baking an Egg-Rich Loaf
Challah's glossy braid depends on a firm, egg-rich dough, evenly weighed strands, a double coat of egg wash and a moderate oven…
7 min read
Month: October 2026
Honey or Maple Syrup Instead of Sugar
Swapping sugar for honey or maple syrup works best when you use a little less, cut the other liquid, lower the oven…
7 min read
Pie Dish Sizes: Scaling Filling and Crust for 8, 9 and 10 Inch Pies
Moving a pie between 8, 9 and 10 inch dishes means scaling the filling by the dish's area or volume and the…
6 min read
Soft Pretzels and the Baking Soda Bath
A short dip in a hot baking soda solution gives soft pretzels their deep brown, glossy crust and the faint, savoury bite…
7 min read
Pita Bread: Why It Puffs and How to Make Sure It Does
Pita puffs when fierce heat turns the water inside a thin, evenly rolled round into steam faster than the crust can set,…
6 min read
Sourdough Baguettes: Shaping and Scoring Long Loaves
Long, thin sourdough baguettes need a gentle pre-shape, a tight final roll, a supported proof and shallow overlapping cuts to open well.
8 min read
The Scrapings Method: Keeping a Starter With Almost No Discard
Keep only the film left in the jar after each bake and rebuild exactly what the next recipe needs, so almost no…
7 min read
Turning a Cake Recipe Into Cupcakes
Most butter and oil cakes bake well as cupcakes, and this covers batter per cup, the count you can expect and how…
6 min read
Baking in a Toaster Oven or Air Fryer: Temperature and Time
Small appliances bake hotter and faster than a full oven, so here are starting temperatures, timings, pan sizes and safety tips for…
7 min read
Homemade Bagels: Stiff Dough, Boiling and Baking
Chewy homemade bagels come from a firm, low-hydration dough, a short boil to set the crust and a hot oven working together.
6 min read