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Bread and Pastries
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Starting a Sourdough Starter From Flour and Water
A plain guide to starting a sourdough starter at home: what to use, how warm to keep it, how often…
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No-Knead Bread: The Simple Method
Mix a wet dough, let it rest, and bake it in a hot covered pot. This guide covers amounts, timing,…
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Signs Your Bread Is Fully Baked
Not sure your loaf is fully baked? Use internal temperature, crust colour, weight and the hollow tap test together to…
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Proofing Yeast: Is Yours Still Active?
Not sure your yeast is still alive? Here is how to proof active dry, instant and fresh yeast, read the…
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Croissants at Home: Lamination Explained
A step-by-step look at lamination: the base dough, the butter block, the fold-and-chill rhythm, and how to shape and bake…
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Kneading Bread Dough by Hand: Technique and Timing
A practical guide to hand kneading: the basic push, fold and turn method, two wet-dough techniques, realistic timing and how…
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Soft Cinnamon Rolls From Scratch
A step-by-step guide to soft homemade cinnamon rolls, from warming the liquid and kneading the dough to rolling, rising, baking…
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Choux Pastry for Eclairs and Cream Puffs
A forgiving choux pastry recipe: the weight ratio, the stovetop method, oven timing and signs of doneness for eclairs and…