I’ll explain how baking steel and stone conduct heat differently and why that matters for perfect baking results.
Baking Steel vs Baking Stone: Conductivity in Plain English
Browsing Category
Ingredients & Baking Science
33 posts
Stone vs Steel in a Pizza Oven: Heat Transfer Explained
I want to help you choose between stone and steel for your pizza oven by explaining how their heat transfer properties impact your perfect pie.
Spice Blooming for Baking: Make Cinnamon Actually Pop
Cinnamon blooms enhance flavor and aroma, but mastering the perfect technique can transform your baking—discover how to make your spices truly pop.
How to Toast Nuts for Better Flavor (Without Burning Them)
Because perfectly toasted nuts unlock richer flavor, learning the right techniques prevents burning and ensures delicious results every time.
Instant vs Active Dry Yeast: How to Swap Without Failing
Learn how to seamlessly swap instant and active dry yeast without failure, but understanding the key differences is essential for perfect baking results.
Why Your Bread Tastes Bland: Fermentation Flavor Drivers
Ongoing fermentation is key to developing complex flavors in bread; discover how balancing timing can elevate your baking.
Water Activity Explained: Why Some Cookies Stay Soft
Probing water activity reveals why some cookies stay soft longer, unlocking secrets to perfect freshness and texture preservation.
Fat Melting Points: Why Butter Behaves Differently Than Shortening
Learn why butter melts faster than shortening and how their different compositions influence your cooking and baking results.
Why Sugar Prevents Staling (Yes, Really)
Because sugar acts as a natural moisture lock and delays staling, understanding its role can help keep baked goods fresher longer.
How Starch Works: The Secret Behind Set Structure
Gaining insight into how starch creates set structure reveals the fascinating science behind your favorite foods and how they achieve their perfect texture.
