Baking Guides

Sourdough is harder on a loaf tin than anything else you will bake in one. A cake batter goes into a cold tin, sits there for fifty minutes and comes out. A tin sourdough is shaped, dropped in, covere …

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Most donut pans disappoint in one of two ways. The floppy silicone sort folds in half as you lift it, slops batter across the oven shelf, and turns out rings so pale they look unbaked. The thin metal …

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Most mini cheesecake disasters happen in the last thirty seconds. The bake went well, the tops set without a crack, everything cooled properly. Then the first one comes out in two pieces with the bisc …

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You tip the tin, give it a confident shake, and the loaf moves about a centimetre. Then it stops. You shake harder, the top half comes away in your hand, and the base stays behind, welded in place lik …

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Crumpet rings look like the simplest thing you will ever buy for a kitchen. A metal circle. There is not much to get wrong. And yet the search that brings most people here starts after something has g …

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The first batch I made from scratch came out like flat, pale discs with a rubbery lid and not a hole in sight. They tasted of raw flour. I had done the classic thing: rushed the rest, cranked the heat …

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