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
Author
Chef Azo
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
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
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