100% Rye Bread: Why It Behaves Nothing Like Wheat Dough
All-rye bread is built on acidity and water-hungry gums rather than gluten, which is why it's mixed like a paste, baked in…
7 min read
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Cast Iron Skillet Pizza
A cast iron skillet turns pizza dough into a thick, airy pan pizza with a crisp, almost fried base and caramelised cheese…
7 min read
Cookie Scoop Sizes Explained
A cookie scoop's number is how many level scoops fill a US quart, so a #40 holds about 1½ tablespoons and a…
6 min read
How to Make a Gluten-Free Sourdough Starter
A gluten-free starter grows from certified gluten-free flour and water in a clean jar, fed daily until it rises and smells pleasantly…
7 min read
Challah: Braiding and Baking an Egg-Rich Loaf
Challah's glossy braid depends on a firm, egg-rich dough, evenly weighed strands, a double coat of egg wash and a moderate oven…
7 min read
Honey or Maple Syrup Instead of Sugar
Swapping sugar for honey or maple syrup works best when you use a little less, cut the other liquid, lower the oven…
7 min read
Pie Dish Sizes: Scaling Filling and Crust for 8, 9 and 10 Inch Pies
Moving a pie between 8, 9 and 10 inch dishes means scaling the filling by the dish's area or volume and the…
6 min read
Soft Pretzels and the Baking Soda Bath
A short dip in a hot baking soda solution gives soft pretzels their deep brown, glossy crust and the faint, savoury bite…
7 min read
Pita Bread: Why It Puffs and How to Make Sure It Does
Pita puffs when fierce heat turns the water inside a thin, evenly rolled round into steam faster than the crust can set,…
6 min read
Sourdough Baguettes: Shaping and Scoring Long Loaves
Long, thin sourdough baguettes need a gentle pre-shape, a tight final roll, a supported proof and shallow overlapping cuts to open well.
8 min read