A sourdough starter is an absolute necessity for baking sourdough bread. In addition to providing the signature tangy flavor, it’s the starter — not yeast — that makes the bread rise. You can make your own, get some from a…
If you’re taking the time and effort to keep a sourdough starter alive, the last thing you want to see happen is for the dough to not proof correctly. To better understand the signs of under- and over-proofing and what…
When it’s a casual 90 degrees Fahrenheit out during the summer, the last thing we want to do is sit in a sweaty house with the oven on. But at the same time, just because it’s hot outside doesn’t mean…
We all love a fresh-baked loaf of sourdough bread, but making bread can be as maddening as it is satisfying — and no part of that process can be more frustrating than proofing. In bread baking, proofing is another name…
When it comes to blondies, it’s all about the butter. A truly delicious blondie recipe is judged primarily by its gooey, dense texture and buttery flavor. While you’ll find plenty of recipes for its close relative, the brownie, which aims…
If you prefer a tangier, more piquant flavor from your homemade sourdough bread, all it takes is some room in your refrigerator and a little patience. You can customize your loaf by allowing it to ferment for longer. That’s right,…
Making sourdough bread is a labor of love — a multi-step process that builds rich flavor through the fermentation of wild yeast interacting with the proteins of flour. Few things beat the satisfaction of turning a few simple ingredients into…
Although the trend of making fresh-baked sourdough bread took off years ago, we’re still just as in love with the process as ever. Unfortunately, it’s difficult for our gluten-free friends to enjoy the same tangy, airy bread. Gluten is integral…
Sure, you can use store-bought frosting right out of the container to finish off cakes and cupcakes but you’re already using a pre-made ingredient. So why not put a bit more effort into elevating the tub of icing to give…
Whether it’s a savory cheese soufflé or famously jiggly Japanese pancakes, whipped egg whites are the source of the light, fluffy texture of a wide range of dishes. Beating egg whites introduces air bubbles that interact with their proteins to create…