Baking Know-How
Almond flour or ground almonds? Choose the texture your bake actually needs
Almond flour labels do not tell the whole texture story. Compare grind, skins and the recipe before choosing a bag for your next bake.
From the baking notebook
Explore all →
Bread Workshop
Baking with old dough: a practical introduction to pâte fermentée
Learn what pâte fermentée brings to bread, why its salt and flour count in the final formula, and how to keep an old-dough bake organised.
Bread Workshop
Diastatic malt and ordinary malt powder do different jobs in bread
Choose malt for its actual role in bread: active enzymes, flavour or colour. Learn what to check before substituting one malt powder for another.
Bread Workshop
Milk powder changes bread dough without adding more liquid
Dry milk adds milk solids to bread without a jug of extra liquid. Understand its role, choose a suitable recipe, and keep your first comparison useful.
Baking Equipment
A baking stone and a steel transfer heat at different speeds
Understand why a pizza steel can brown the base faster than a baking stone, and how to compare them without changing every part of your bake.
Baking Methods
Biscotti become crisp in two bakes, with a careful slice between them
Learn what each biscotti bake does, how to slice the log cleanly, and how to judge the cooled texture without over-browning the biscuits.