Home Made French Croissant – Science of steam & yeast

To be honest, I never thought I would ever try making croissants myself. Whenever reading about croissant dough (or puff pastry) I decided to stay away, it seemed far too much of a hassle. Folding in butter, cooling, folding, it just didn’t seem worth it. But then I got into …

Preventing soggy pie crust – On moisture migration

Water can be a food’s best friend but also worst enemy. Water keeps cake moist, strawberries juicy and ice cream solid. But water can also make a cookie soggy and lack of water can make an apple hard and chewy. It can also make a pie crust soggy, especially if …

Bread Science – Bread ingredients & A basic brown bread

Since making muffins, pancakes, pies and cookies isn’t something I can do all the time, since having those for breakfast, lunch and dinner probably isn’t a great idea, I decided bread baking would be a good alternative. The past few months I’ve given a lot of new recipes a try …

14x Cookie Science – A roundup

Just like with any food, I like to understand the science of cookies. Why do I have to add certain ingredients and why do I have to do certain processes? If I don’t see a reason to add or do something, chances are I won’t. If ingredients have to be added …

Scones & Scone Dough – Do’s and Don’ts

Clotted cream, jam and scones, a great snack with your afternoon tea, or for your morning breakfast. Making a good scone isn’t hard, but, you need to know a few simple tricks to create a perfect scone (dough). In a lot of cases recipes for baked goods have very specific …

French baguette – Poolish + Bowl of Water in Oven

Whenever visiting France there is one thing I really really look forward to: visiting a boulangerie, a bakery. The French baguettes are just so good, always fresh (since storing them for even one day will make them go stale) and crispy. I also adore the pain au chocolat, a croissant, …

Creamy berry crumble – On using frozen fruits in a dessert

While making a delicious strawberry/raspberry pie the other day, I made far too much of the pie crust. It was about twice the amount I needed for making my pie. So I had to get creative and come up with something else, preferably a dessert since we still had to …