I trained in French pastry and spent years baking and cooking professionally. But these days, I don’t consider myself much of a baker outside of quick breads, muffins, and an occasional cake for my ...

Have you ever heard of the tangzhong method for bread baking? By brining the temperture of the flour and liquid up, this method pre-gelatinizes the flour’s starches, which allows the dow to retain ...

Japanese milk bread, known as shokupan, is a soft, fluffy loaf that originated in Japan during the early 20th century. Developed using the tangzhong method—a technique involving a cooked flour and ...

A good loaf of challah is tender, pillowy and slightly sweet, but homemade loaves tend to dry and stale quickly. To keep our challah tender and extend its shelf-life, we borrow the water roux ...