Baking Basics
Bread goes stale because its starch recrystallises, not because it dries out
· 4 min read
Baking Basics
Flour, leavening, oven heat — the variables that decide whether a bake works.
20 articles · page 2 of 2
Baking Basics
A batter and a dough are the same materials at two different water contents
· 4 min read
Baking Basics
Doubling a recipe fails because volume and surface do not grow together
· 4 min read
Baking Basics
A cookie spreads because its fat melts before anything sets
· 4 min read
Baking Basics
The tin decides the crust as much as the oven does
· 4 min read
Baking Basics
Sugar substitutes fail at the jobs that were never about sweetness
· 4 min read
Baking Basics
A steamed pudding is cooked at a temperature that cannot rise
· 4 min read
Baking Basics
Milk does four things in a bake and a substitute rarely does all of them
· 3 min read