Less Yeast, Longer Rise: Adjusting Yeast for Your Schedule
Cutting the yeast stretches a one-hour rise into an afternoon or a night, with rough amounts, timings and tips for weighing very…
7 min read
Month: October 2026
Sourdough Cinnamon Rolls: Timing a Slow, Enriched Dough
Sugar, butter and eggs slow a sourdough culture down, so plan a warm first rise, an overnight rest in the fridge and…
7 min read
Why Does My Pizza Dough Tear or Shrink Back?
Pizza dough that springs back has gluten that is too tight, while dough that rips is too weak or stretched unevenly, and…
7 min read
Which Oil for Baking? Neutral, Olive and Coconut Oil, Plus Swapping Oil for Butter
Neutral oil for most cakes, olive oil when its flavour fits, coconut oil with care, and about 25% more butter by weight…
7 min read
Tangzhong: How a Flour Paste Makes Softer Bread
Cook a little flour with milk or water into a paste, add it to the dough, and soft bread stays tender and…
7 min read
The Float Test: Does It Really Tell You Your Starter Is Ready?
A floating spoonful of starter shows trapped gas rather than readiness, so here is when the float test helps, when it misleads…
7 min read
Egg Sizes Explained: Swapping Medium, Large and Extra-Large Eggs by Weight
A US large egg weighs about 50 g without its shell, but size names differ by country, so here is how to…
6 min read
Sourdough Focaccia: Handling High Hydration in a Pan
Focaccia is where very wet sourdough behaves, as long as you count the starter's water, build strength in the tub and let…
7 min read
How to Divide and Scale Dough for Dinner Rolls
Weigh the whole dough, divide by the number of rolls and scale the recipe when you need more or fewer, because evenly…
6 min read
Swapping Between Loaf Pans and Square Pans for Quick Breads
A 9 x 5 loaf pan and an 8 x 8 square hold about the same batter, but the square bakes much…
6 min read