8 min read
The Focaccia Clock
Two schedules for the same olive oil dough, with a baker's guide to the bubbles, folds, and dimple marks that tell you when it is ready.
Baking
The decisions behind better bread, pastry, and everything in between.
8 min read
8 min read
An Apple Crumble for Two
Two apples, a shallow dish, and a rough oat topping are enough for a crumble with a bubbling edge and a properly cooked middle.
8 min read
An Evening Coffee Cake
A cinnamon crumb cake to slice after dinner or the next morning, with a reliable way to judge the center under the topping.
8 min read
Crackers with Thin Edges
A seeded dough rolled on parchment, with a practical way to bake its delicate edges and stubborn middle on the same tray.
8 min read
Little Cocoa Cakes
Bake six individual cocoa cakes with a soft center and a thin crust, then use what you see in the tin to refine the next batch.
8 min read
Pie Dough by Feel
What the butter, crumbs, and edges of a pastry round can tell you from the mixing bowl to the pie plate.
8 min read
Savory Muffins for the Table
Cheddar and chive muffins with a browned shoulder, a tender interior, and enough flavor to sit beside a very plain soup.
8 min read
Shortbread at the Edges
Start with a plain butter shortbread and see what changes when you bake the same dough as thin fingers or thick wedges.
8 min read
The Biscuit Split
A small batch of buttermilk biscuits and a few practical tests for keeping the layers tender from bowl to breakfast table.
8 min read
What a Meringue Needs
Turn a small bowl of egg whites into crisp meringues by watching the foam, choosing a useful shape, and letting the oven do the drying.