Baking Know-How
Baker’s ammonia earns its place in thin, crisp bakes
Baker’s ammonia can give certain cookies a light, crisp texture. Discover why a thin, dry bake suits it and why substitutions need a tested recipe.
THE HOME BAKING NOTEBOOK
Baking Know-How
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.
Baking Know-How
Muffin Batter Does Not Need to Look Perfectly Smooth
Learn where to stop mixing muffin batter, how to find hidden dry flour and why a few small lumps need not be a problem.
Baking Know-How
A Cake Tin Can Brown the Edges Before the Centre Is Ready
Cake-tin colour and material can change edge browning. Compare pans carefully before adjusting a recipe that used to work.