Baking Sourdough in a Dutch Oven
Why a covered pot bakes such good sourdough, how to match the loaf to the pot, and how to keep the base…
7 min read
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Pullman Loaf Pans: How Much Dough for Perfect Square Slices
Lidded Pullman pans take less dough than open tins, so here are the weights that fill the corners without crushing the crumb.
7 min read
Adding Whole Wheat and Rye to Sourdough: How Much Is Too Much
Past about 30% whole wheat or 20% rye, sourdough stops behaving like a white loaf, so water, timing and handling must change.
7 min read
How Much Salt Should Go in Bread Dough?
Around 2% of the flour weight is the standard for bread, with a little more for pizza and a little less for…
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Levain vs Starter: What’s the Difference?
A levain is a one-off build from your starter, and here is when that extra step is worth it and how to…
7 min read
Flat Sourdough Loaf: Common Causes and Fixes
Low, wide loaves usually trace back to overfermentation, too much water or slack shaping, and each one has its own fix.
8 min read
Pizza Dough Hydration: Which Percentage Fits Your Oven
Hot, fast pizza ovens suit drier dough and slower home ovens suit wetter dough; find the range that matches your setup.
7 min read
How Much Does a Cup of Sugar Weigh? White, Brown and Powdered
A US cup of granulated sugar is about 198 g, packed brown sugar 213 g and powdered sugar 113 g, for reasons…
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Butter Measurements Explained: Sticks, Cups and Grams
One US stick is 113 g and most blocks sold elsewhere weigh 250 g, which makes moving between recipes simpler than it…
7 min read
Cold Fermentation for Pizza Dough
A day or three in the fridge gives pizza dough deeper flavour, better browning and an easy stretch with very little yeast.
7 min read