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
Author
Chef Azo
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
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
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