What Makes Cakes Turn Brown? – Exploring the Science of Browning in Baking

A round sponge cake with cherries, topped with powdered sugar.

Cake browning is more than just a surface change; it’s a complex chemical process that takes place during baking, turning raw batter into a nice and tasty cake. This blog post aims to explain how the choice of ingredients and mixing and baking techniques influence the browning process of baked goods. At its core, cake … Read more

Is Strudel Dough the Same as Filo Pastry?

Two unbaked strudels on a baking tray lined with baking paper, filled with sour cherries.

Are strudel dough and filo pastry the same thing? That’s a common question when it comes to baking. In this blog post, we’ll examine the relationship that exists between these two dough types, known for their thin layers, and whether they are genuinely connected. Filo pastry and strudel dough share the same ingredients and preparation … Read more

Why Is My Shortbread Dough Too Crumbly?

A round shortbread decorated with almonds

When it comes to baking, we all aim to achieve the perfect texture, and shortbread is no exception. However, discovering that your shortbread dough is too crumbly can be quite frustrating. In this blog post, we will explore the potential reasons behind the crumbliness of the dough and provide advice to ensure your shortbread turns … Read more

Why Is Puff Pastry Technically Not Viennoiserie?

Croissants in a bowl

Both puff pastry and Viennoiserie are types of famous French pastries known for their buttery texture. While they might seem closely related, they’re not as similar as they appear. Let’s find out why puff pastry isn’t exactly considered part of the Viennoiserie family. Puff pastry isn’t considered part of viennoiserie since it’s not made using … Read more

What Is the Raising Agent in Puff Pastry?

A slice of napoleon pastry sprinkled with powdered sugar, on a plate

Puff pastry is a versatile dough widely used in baking and cooking, with culinary applications ranging from sweet to savory dishes, making it a staple in the culinary world. Its characteristic light and flaky texture is achieved through the unique layering and rising process. The French name for puff pastry is “Pâte Feuilletée”, which refers … Read more

What Is the Difference Between Bread Dough and Croissant Dough?

A bowl of croissants

While both bread and croissants share most of their ingredients, they diverge in composition, preparation, and purpose. This article will explore the distinctions between bread dough and croissant dough, helping you understand their fundamental characteristics. Bread and croissants are both made using yeast-leavened dough, but there are significant differences in ingredient ratios, preparation and shaping … Read more

Is Brioche the Same as Croissant Dough? Exploring Differences and Similarities

Croissants and brioches

Two French baked goods have gained popularity worldwide: brioche and croissant. Both belong to the rich and buttery pastries known as Viennoiseries, but are they made from the same dough? In this blog post, we will explore the key differences between brioche and croissant dough, exploring why they are distinct despite sharing some similarities. The … Read more

Is Bread Better If You Let It Rise Longer? The Benefits of Extended Fermentation

A basket full of bread loaves.

Ever wondered if letting your dough rise longer leads to a better result? In this article, we’ll explore the science and techniques behind extended fermentation, and whether this extra time investment truly makes a difference in achieving a better bread. Allowing the dough to undergo longer fermentation has several significant effects on the bread’s characteristics, … Read more