How Sweet Potatoes Impact Dough
How sweet potato changes dough texture, moisture retention, fermentation behavior, browning, and handling in enriched sourdough bakes.
Baking
Baking Posts
The Science of the Swirl: How Kefir Transforms Sourdough Cinnamon Rolls
Why kefir improves sweet potato sourdough cinnamon rolls by changing gluten behavior, moisture retention, fermentation dynamics, and crust browning.
Vanilla Extract vs. Vanilla Flavoring
Vanilla extract and vanilla flavoring can both be made from real vanilla beans. Under FDA standards, the core legal difference is alcohol content, while formulation choices affect flavor, texture, and how each behaves in recipes.
All About Sourdough: What's Actually Going On in That Jar?
A practical science guide to what happens inside a sourdough starter, from wild yeast and lactic acid bacteria to digestion, flavor, dough strength, and flour choice.
Sourdough Discard: What It Is, How It Works, and How to Use It
A practical guide to what sourdough discard actually is, what is happening inside it, and how it changes flavor, texture, browning, and recipe performance.
The Rise of the Bubbles: A Deep Dive into Kitchen Chemistry
A practical guide to how leavening works in baking, from trapped air and baking soda to double-acting baking powder, cream of tartar, and yeast.
The Food Science Behind 25+ Basic Kitchen Ingredients
A practical guide to what basic kitchen ingredients are actually doing in your food, from structure and moisture to leavening, browning, acidity, and flavor.
Flours & Starches: What Actually Builds Structure in Baking
A practical guide to how flours and starches build structure in baking, and why protein, gluten, fiber, and starch all change texture, rise, and stability.