Half Sheet Cakes: Doubling a 9×13 Recipe and Baking It Evenly
A doubled 9x13 recipe fits a deep 12x18 inch sheet cake pan, but a standard rimmed half sheet tray needs less batter…
6 min read
Author
Chef Azo
Calzone and Stromboli: Sealing, Venting and Avoiding a Soggy Middle
Calzones and stromboli stay crisp inside when the filling is dry and cool, the seam is sealed properly and a couple of…
7 min read
Sourdough Pumpkin Bread: Adding Purée Without a Gummy Crumb
Pumpkin purée is mostly water, so a sourdough pumpkin loaf stays light only when you take that water out of the recipe…
7 min read
Cocoa Powder vs Chocolate: How to Swap Them
Unsweetened chocolate swaps for cocoa plus fat, while sweeter chocolates also need sugar, and melted coatings or ganache are best left as…
6 min read
Sourdough Bread Bowls: Baking Small Boules That Hold Soup
A bread bowl that holds soup needs a slightly drier dough, a long bake for a thick crust and a hollowed shell…
7 min read
Naan at Home Without a Tandoor
Soft, blistered naan comes from a yogurt-enriched dough cooked fast on a very hot cast iron pan, with a lid to trap…
7 min read
Milk Substitutes in Baking: Buttermilk, Plant Milks and More
Most milk substitutes swap one for one in baking, but fat, protein, sugar and acidity shift browning, tenderness and rise in ways…
6 min read
Sourdough English Muffins on a Griddle
Sourdough English muffins cook slowly on a dry griddle, so a soft, milky dough and a gentle heat matter far more than…
7 min read
Converting Recipes for a Bread Machine
Fitting a hand-made bread recipe to a bread machine means matching its flour to the pan's capacity, using instant yeast and loading…
6 min read
Springform Pan Conversions for Cheesecake
Converting a cheesecake between springform sizes means scaling the batter by area, then judging the bake by depth and wobble instead of…
6 min read