Does Kneading Dough Make It More Airy?

Bread dough on a floured granite surface.

What images come to your mind when you think about a freshly baked loaf of bread? You’re on the right track if you’re imagining a fluffy slice with an even and aerated texture. Kneading is the key process that makes this delightful texture possible. Let’s begin by understanding gluten, which is like the scaffold of … Read more

Why Does Pastry Go Grey in the Fridge?

Linzer cookies cut out in various shapes.

The surface of pastry dough turning grey when stored in the fridge is not uncommon—I have experienced it many times and have tried to figure out what is happening. This blog post explores why pastry undergoes this color change, whether it is harmful, and how to prevent it from happening. The color changes to gray … Read more

Why Does My Pie Crust Not Hold its Shape?

A round cherry pie with lattice pattern on top.

Making a pie sounds like a simple task, yet many of us have, at some point, experienced the frustration of a crust that shrinks or refuses to hold its shape. The good news is that some specific techniques help you overcome this issue. In this article, we’ll explore the techniques for baking the perfect pie … Read more

What Substance Makes the Cake Soft and Spongy?

Four chocolate cherry cake squares on a plate.

Achieving the perfect texture in cakes is all about understanding the key components and how they work. This article explores the ingredients and methods that contribute to a tender and fluffy texture in cakes. Sponge cakes, as well as other cake batters, typically achieve their soft and spongy texture by incorporating egg foam that is … Read more

Are Eggs Considered Wet Ingredients?

White and brown whole eggs in an egg carton, with two cracked egg halves with egg yolks on top.

While some ingredients are undoubtedly easy to classify, others can leave you questioning their category, such as eggs. In this blog post, we’ll answer whether eggs are considered wet or dry ingredients and explain their composition and function in baking. Eggs are typically classified as wet ingredients in baking due to their high water content … Read more