Sourdough in a Cold Kitchen: Keeping Dough Warm
Warm the flour as well as the water, find a steady warm corner, and let the rise rather than the recipe's clock…
7 min read
Month: October 2026
Why Is My Yeast Bread Not Rising?
Old yeast, hot water, a cold kitchen or a slip in conversion: how to find out why a yeasted dough is sitting…
7 min read
Baking Powder vs Baking Soda: How to Swap Them
Baking soda needs an acid and baking powder brings its own, which is why swapping one for the other takes more than…
7 min read
How to Swap a Liquid Levain for a Stiff One in Any Recipe
Match the flour in the levain rather than its weight, move the difference into the dough water, and allow for a slower…
7 min read
Sourdough Pizza Dough: Using Your Starter Instead of Yeast
Replace the yeast with ripe starter, take out the flour and water it carries, then build a same-day or cold schedule around…
7 min read
How to Keep Sourdough Bread Fresh: Counter, Bag or Freezer
Where a sourdough loaf keeps best on each day after baking, from a cloth bag to the freezer, and why the fridge…
7 min read
Baking at High Altitude: What to Adjust
Thinner air makes batters rise too fast and dry out, so cut the leavening and sugar a little, add liquid, and bake…
7 min read
Seeds, Cheese and Olives in Bread: How Much to Add and When
Add-in amounts as a percentage of the flour, plus how to prepare seeds, olives and cheese and the right moment to work…
7 min read
How to Make a Sourdough Sandwich Loaf in a Pan
Size the dough to your tin, shape a tight log, proof it above the rim and bake until the base browns for…
7 min read
Teaspoons and Tablespoons in Grams: Salt, Yeast and Baking Powder
A teaspoon of table salt weighs about 6 g but one of baking powder only 4 g, so small spoon measures are…
6 min read