Great baking depends on egg size, but how much does it really matter, and what happens if you get it wrong?
Egg Sizes in Baking: How Much Does It Matter?
Browsing Category
Ingredients & Baking Science
33 posts
Salted vs Unsalted Butter: When It Actually Matters
Understanding when to use salted versus unsalted butter can make a significant difference in your recipes—discover which to choose and why it really matters.
What Is Diastatic Malt (and What It Does in Bread)
For those curious about improving bread, diastatic malt’s enzymes enhance fermentation and crust color—discover how it transforms your baking.
Gelatin Basics for Bakers: Blooming Without Clumps
Unlock the secrets of blooming gelatin smoothly to ensure perfect desserts every time—discover the essential tips that make all the difference.
Why Your Vanilla Doesn’t Taste Like Vanilla
Pure vanilla can lose its flavor due to poor quality or improper storage, but understanding the nuances can help you unlock its true essence.
Brown Sugar vs White Sugar: Moisture Explained
Discover how the moisture content in brown and white sugar influences baking textures and flavors, and learn which is best for your recipes.
Milk, Buttermilk, Yogurt: How Dairy Changes Crumb
Fascinating dairy differences influence crumb texture—discover how milk, buttermilk, and yogurt can transform your baked goods.
Why Acid Matters in Baking (and Where It Comes From)
Find out why acid matters in baking and where it comes from to achieve perfect rise and flavor—your baking results depend on it.
Cocoa Powder Types: Natural vs Dutch-Process Decoded
Just when you think you know cocoa, discover the key differences between natural and Dutch-process varieties and how they can transform your baking.
Why Stiff Dough Overloads Mixers: The Flour Absorption Reality
Gaining insight into flour absorption reveals why stiff dough overloads mixers, and understanding this can help prevent costly equipment damage.
