Baking Blog
Measurement science, practical tips, and the reasons behind the numbers.
Baking Science
Why your cookies turn out different every time
Check ingredient amounts, butter temperature, chilling and oven conditions when cookies turn out differently.
3 min read
Troubleshooting
Why is my cake dry? The most common causes and fixes
Check flour, ingredient substitutions, pan size and baking time to find why a cake is dry.
2 min read
Troubleshooting
Why your bread doesn't rise
Check yeast, dough temperature, flour and fermentation time. Why normal contact with salt does not kill yeast.
2 min read
Baking Science
Brown sugar vs. white sugar in baking: does it matter?
How soft brown sugar and white sugar differ, how to measure them and why substitutions depend on the recipe.
2 min read
Baking Science
Baking soda vs. baking powder: what is the difference?
Baking soda and baking powder: acidity, small-dose measurement and limits of substitutions.
2 min read
Measuring Tips
How to measure honey, maple syrup, and other sticky ingredients
Measure honey, syrups and nut butters into the bowl while accounting for cup residue and scale capacity.
2 min read
Ingredients
The complete guide to baking fats
Butter, oil, shortening and ghee differ in water content and handling. Match the fat and its state to the recipe.
3 min read
Ingredients
Almond flour vs. all-purpose flour: can you substitute?
Almond and wheat flour differ in fat, gluten and structure. Matching their weight does not guarantee a successful swap.
2 min read
Ingredients
Understanding different flours: which one to use and why
Choose flour by recipe, protein content and milling. Why converting grams alone does not make different flours equivalent.
3 min read
Practical Guide
How to convert any American recipe from cups to grams
Convert US cups using the ingredient’s form and reference weight. Prefer recipe gram quantities and handle small doses carefully.
2 min read