This is not the first time I have made a video about milk. In the previous episode I compared four breads: one made with only water, one made with milk, one made with milk powder, and one made with plant milk. The results were interesting, and you should definitely...
I don’t know anyone who does not love a chocolate brownie. The gooey texture, moist crumb, and rich chocolatey flavour works extremely well together. And the crispy crust brings a great contrast to it all. Brownies are super easy to make, and you don’t even need a...
In simple terms mixing is the even distribution of ingredients throughout the dough. But of course, it is more complicated than just that. The mechanical action of mixing develops the gluten network inside the dough. How does gluten work? Gluten is created as soon as...
I am a big fan of preferments. The Breads With Preferment playlist on my channel has 30+ videos in it and there are quite a few recipes in other playlist using one preferment or another. The most viewed video on my channel is about preferments. Why should you use a...
This is a question that I have thought about in the past and a few of you have asked me about it in the comments section too. Eventually I will make a video answering every single question because that is what I’m here for. More often than not recipes using...
