Baking Basics
Chemical and biological leavening are not two routes to one rise
· 4 min read
Baking Basics
Flour, leavening, oven heat — the variables that decide whether a bake works.
20 articles · page 1 of 2
Crumb structure is decided by how much gluten you let form
Flour does not contain gluten. It contains the two proteins that make it, and every texture decision in baking is a decision about how much of that network to allow.
By Sanaya Dastur · · 4 min read
Baking Basics
Sugar is a structural ingredient and reducing it changes the bake
· 4 min read
Baking Basics
The first ten minutes in the oven decide the shape of a loaf
· 4 min read
Baking Basics
Creaming butter and sugar is aeration and not mixing
· 4 min read
Baking Basics
Meringue is one protein foam made three different ways
· 4 min read
Baking Basics
Altitude changes the boiling point and everything follows from that
· 4 min read
Baking Basics
Salt in a sweet bake is doing four jobs and only one is taste
· 4 min read
Baking Basics
A humid day changes the flour before you have touched it
· 4 min read
Baking Basics
The pH of a batter decides its colour, its set and its crumb
· 4 min read
Baking Basics
Whites and yolks set at different temperatures and that gap runs the sweet kitchen
· 4 min read
Baking Basics
Browning butter removes the water first and that is half of what it does
· 4 min read