Baking at High Altitude: What to Adjust
Thinner air makes batters rise too fast and dry out, so cut the leavening and sugar a little, add liquid, and bake…
7 min read
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Seeds, Cheese and Olives in Bread: How Much to Add and When
Add-in amounts as a percentage of the flour, plus how to prepare seeds, olives and cheese and the right moment to work…
7 min read
How to Make a Sourdough Sandwich Loaf in a Pan
Size the dough to your tin, shape a tight log, proof it above the rim and bake until the base browns for…
7 min read
Teaspoons and Tablespoons in Grams: Salt, Yeast and Baking Powder
A teaspoon of table salt weighs about 6 g but one of baking powder only 4 g, so small spoon measures are…
6 min read
Sourdough in Hot Weather: Slowing Down Fast Dough
Cold water, less starter, a smaller rise and help from the fridge keep a summer dough from racing past its peak before…
7 min read
Enriched Doughs Explained: Milk, Butter, Eggs and Sugar
What milk, butter, eggs and sugar each do to bread dough, how much of each to expect from soft rolls to brioche,…
7 min read
Autolyse: What It Does and When to Skip It
Resting flour and water before the starter and salt go in makes dough smoother and easier to mix, but some doughs are…
7 min read
Liquid vs Dry Measuring Cups: Does It Matter?
Dry cups are made for levelling and liquid cups for reading at eye level, and using the wrong one matters far more…
7 min read
How to Tell When Sourdough Is Fully Baked
Colour on the sides, a centre near 96 °C and a hollow-sounding base: how to read each sign, and what to do…
8 min read
Pizza Stone vs Pizza Steel in a Home Oven
Steel browns a pizza base faster in an ordinary oven while stone is gentler and lighter, so the right choice depends on…
7 min read