Poolish and Biga: Preferments for Yeasted Bread
A poolish is wet and a biga is stiff, but both use time and a tiny pinch of yeast to give everyday…
7 min read
Month: October 2026
How Much Starter Should You Use? 10% vs 20% vs 30%
The starter percentage mostly sets the pace of a sourdough, and this compares 10, 20 and 30% for timing, flavour and handling.
6 min read
How Much Does a Cup of Milk, Oil or Honey Weigh?
A US cup of whole milk weighs about 244 g, oil about 218 g and honey about 336 g, and this explains…
6 min read
What Size Dough Ball for a 10, 12 or 14 Inch Pizza?
Dough ball weights for 10, 12 and 14 inch pizzas, thin to thick, plus the simple area rule behind them so you…
6 min read
Same-Day Sourdough: Baking a Loaf Without an Overnight Proof
Raise the starter share, keep the dough warm and proof on the counter, and a sourdough loaf fits between breakfast and dinner.
7 min read
Mixing Bread Dough in a Stand Mixer: Speeds, Times and Heat
Low speeds, a few minutes per stage and cooler water are the keys to mixing bread dough by machine without overheating it…
7 min read
Self-Rising Flour and Cake Flour Substitutes
Make self-rising flour with baking powder and salt, or a cake flour stand-in with cornstarch, and know when each swap works best.
6 min read
How to Freeze Bread Dough and Pizza Dough Balls
When to freeze pizza dough balls and bread dough, how to wrap them, how long they stay at their best, and how…
7 min read
Bannetons Explained: Sizes, Flouring and Care
Pick the right size and material, flour it so the dough lets go cleanly, and dry it properly so your proofing basket…
7 min read
US, UK and Australian Recipe Measurements Compared
Cups, tablespoons, pints, oven settings and even ingredient names change between American, British and Australian recipes.
6 min read