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05 Sep 2025
05 Sep 2025
Dough Hydration in Croissants: An Experiment
Hydration is the proportion of water to flour weight. In laminated yeasted dough it decides...
19 May 2024
19 May 2024
Butter Test for Croissants: Four Brands Compared
Four brands of 82 % butter tested in the same croissant dough: how each behaved...
12 Apr 2024
12 Apr 2024
Is a Croissant Course Worth the Investment?
Lamination is one of the most sought-after skills in a bakery and simultaneously the most...
28 Dec 2023
28 Dec 2023
Coffee Roast Levels and What They Do to Flavour
Roast level decides what ends up in the cup: light keeps the acidity and fruit...
21 Dec 2023
21 Dec 2023
Best Yeast for Enriched Dough and Croissants
Enriched dough and croissants call for fresh yeast or osmotolerant dry yeast. Ordinary instant yeast...
12 Dec 2023
12 Dec 2023
Cupcake and Muffin Tins: Which to Buy
Tins differ by material — metal, silicone, perforated — and by the type of case...
15 Nov 2023
The starter kit is a burr grinder, a tamper matched to the basket diameter, a...
18 Jul 2023
18 Jul 2023
Buying a Planetary Mixer for Home Baking
A planetary mixer becomes necessary once meringue, marshmallow and yeasted dough enter your regular work:...