Baking Basics
Chemical and biological leavening are not two routes to one rise
· 4 min read
The Last Bite — Everything after the main course
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
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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
Chocolate & Sugar
Tempering is the management of six crystal forms of one fat
· 4 min read
Chocolate & Sugar
Bloom is chocolate rearranging itself rather than going off
· 4 min read
Chocolate & Sugar
The sugar stages measure water content, not heat
· 4 min read
Chocolate & Sugar
Why a drop of water ruins melted chocolate and a cup of it does not
· 4 min read
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Earlier
Caramel is two reactions and only one of them is caramelisation
Ice crystal size is the whole of ice cream texture
Sorbet is an exercise in freezing point depression
Air is an ingredient in ice cream and it has a price
Fat is what stops a frozen dessert tasting cold and thin
Stabilisers manage water rather than thicken anything
Lamination fails at the temperature where butter stops being solid
Choux is cooked twice and the second cooking is steam