PEK Academy
Explanations of the physical, chemical, and biological processes behind successful baking and cooking. Temperature, moisture, fermentation, emulsions, crystallization, proteins, and starch are tied to practical results.
Start here
Core guide
If your dough is not rising, separate three possibilities first: fermentation is only slow because of temperature or formula, the yeast is weak or damaged, or the dough is producing gas but cannot retain it.
Read →Recommended reading
For creaming, butter should be pliable but still hold its shape: light finger pressure leaves a shallow dent, the edges remain visible, and the surface is not greasy or shiny.
Read →Recommended reading
Start with 500 g wheat flour, 350 g water, 10 g salt, and 5 g instant yeast. Hold back some water with unfamiliar flour, build dough strength, end fermentation by visible progress…
Read →All content
A sourdough starter is ready for a first loaf when it repeatedly rises predictably after feeding and roughly doubles within several hours in a warm environment; for a common beginner routine, about 6–8 hours is…
Convection is not universally better: moving air increases heat transfer. When converting a conventional-bake recipe, about 25°F (15°C) lower is a common US starting point, while some manufacturers use about…