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Soured dough

Underneath this strange name lies a baking secret: when you want to give a bread or pastry dough (without leaven, but with yeast) a certain percentage of fermented dough must be added, i.e. the same dough made the day before, and left to ferment overnight in the refrigerator.
August 25^th 2024157 K 24.0

A little molecular gastronomy

Long-cooked meat becomes meltingly soft. What happens to achieve this result?
August 29^th 202346 K4.4

Calculator for water temperature in bread-making

The temperature of the water, known as "process water" ("eau de coulage" in French), in a bakery recipe is very important, here is a small calculator allowing you to determine it quickly and simply.
August 29^th 202395 K4.4

Films and papers in the kitchen

It's now fairly easy to find a range of papers and plastic films that are invaluable, and sometimes indispensable, kitchen aids. Here's a quick overview of the main products available, and what you can and can't do with them.
August 29^th 2023614 K 93.6

List of all pages

Here you'll find a list of all the pages published on the site, excluding recipes and blog posts, sorted by theme.
August 29^th 2024490 K3.6