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
Author
Chef Azo
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
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
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