Sourdough

When you start baking bread at home, you may be striving for the crust quality you find at your local bakery: shiny, bubbly, browned, and crispy. And while there are plenty of basic baking techniques ...

Super moist and sticky bread dough can be especially challenging cook by hand. It sticks to everything – your bench, your tools, your hands – causing a mess and a lot of frustration. So wh...

It's the fruit pie of your dreams, one that cuts easily, with each slice revealing a luscious, vibrant fruit filling that flows gently onto the plate. But what if it's done wrong? The slice is...

Dulce de leche is an essential ingredient in baking like ours Super Easy Banoffee Pie AND Chocoflan, where it is poured on top to give the desserts a final sweetness. And while you can buy it at many ...

Baking with a pizza stone (also called baking stone or baking stone) or baking steel (also called baking steel) in your oven can promote browning of baked goods, freshest crusts and top oven resource ...

People don't talk about it, but July is actually one of the best months to bake. The market is overflowing with fruit that shines in everything from cobbler to shortbread, plus there are options t...

Imagine a flour that does it all. It has the nutritional benefits of whole wheat flour without any of the bitterness or polarizing taste of whole grains that some varieties have. It's easy to inco...

When most people hear “score,” they think of a three-pointer, shot, or hat trick. But the bakers? For us, the note means one thing: bread. From functional cuts that improve the volume and ...

I am about to make the case for a thermometer that costs $114.00. I know. That's a lot of money for a thermometer. But as the daughter of an engineer who always taught me to buy the best when it c...