How to Read Your Crumb: Underproofed vs Overproofed
A sliced loaf records how fermentation went; learn the crumb patterns that point to underproofing, overproofing or a dough that got it…
8 min read
Author
Chef Azo
Why Is My Sourdough Dense?
Most heavy sourdough is underfermented, so check the starter, the dough temperature and the rise before you change flour or recipe.
7 min read
How to Store a Sourdough Starter: Fridge, Dried or Frozen
Chill your starter between weekly bakes, dry a few flakes as a backup for long breaks, and keep the freezer as a…
9 min read
Fan vs Conventional Oven Temperatures
A fan bakes hotter than its dial suggests, so drop 20 °C or 25 °F from a conventional recipe, unless it already…
7 min read
How to Convert a Cake Recipe to a Different Pan Size
Divide the new pan's area by the old one, scale every ingredient by that number, and the cake bakes at the same…
7 min read
How Much Dough for a 9×5 Loaf Pan
A standard 9 × 5 in pan takes about 885 g of dough for a domed loaf, but measure yours first, because…
7 min read
Neapolitan vs New York Pizza Dough
Neapolitan dough stays lean for a blazing oven, while New York dough adds oil, sugar and heavier balls so it browns at…
7 min read
Stretch and Folds vs Kneading
Kneading builds gluten fast with effort up front, while stretch and folds let time help; your dough's real hydration usually decides.
8 min read
What to Do With Sourdough Discard
Turn spare starter into pancakes, crackers, flatbreads and muffins by taking its flour and water out of the recipe before you mix.
7 min read
Bread Flour vs All-Purpose Flour
The real difference is protein; here is what it changes in dough, which baking needs which flour, and how to swap one…
7 min read