Core guide
Waffles: crisp outside, soft and fluffy inside
Fully preheat the waffle iron, mix the batter only until combined, fold in whipped whites gently, weigh the portion, and cool finished waffles on a rack instead of stacking them.
Read →PEK Academy
Techniques, methods and food science
Techniques, methods and food science.
Topics in this areaChoose a more specific topic or continue to the expert content below.
Start here
Key content in this topic
Recommended reading
Dough hydration percentages: calculate and control dough structure
Dough hydration is total water divided by total flour, expressed as a percentage. With 500 g flour, 65% hydration means 325 g water. Include flour and water from preferments.
Read →Recommended reading
How to scale cake filling and frosting amounts correctly
For one equally thick inner layer of the same filling, multiply the amount by the pan-area factor. If the number of filling layers changes, include that ratio as well.
Read →All content
Explore this topic in more depth
Cold fermentation overnight: when to refrigerate dough and how to judge readiness
Cold fermentation is fermentation slowed by refrigeration. Dough can be chilled during bulk fermentation or after shaping; the right point depends on the formula, dough temperature, yeast or starter level, and…
Dough structure: flour, hydration and gluten development in practice
Wheat dough structure comes from the balance between flour capacity, available water, time and mechanical work. Diagnose the stage where support is lost before adding flour or water.
How to choose the right flour: protein, ash, strength and baking use
Flour names describe different things in different markets. Protein percentage is a useful guide to gluten-forming potential; ash reflects mineral content and extraction; particle size and milling affect how…
How flour absorbs water: why the same hydration does not make the same dough
The same hydration does not always produce the same dough because different flours absorb and retain water differently. Protein, damaged starch, fibre, arabinoxylans, bran, and initial moisture all matter.
Homemade bread: soft airy crumb and crisp crust
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, use steam early and a dry…
Convection vs Conventional Oven for Baking: Temperature and Rack Position
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…
Lemon crinkle cookies: deep cracks and a soft center
Chill the dough for 2–3 hours, portion equal balls, coat first in granulated sugar and then heavily in confectioners’ sugar, and bake only until the edges are set while the center remains soft.
Whipped ganache: light, stable chocolate cream
Build a stable chocolate emulsion with the smaller hot cream portion, blend in the cold cream, chill thoroughly, then whip only to soft stable peaks.
Mascarpone Frosting Without Heavy Cream: Smooth and Stable
For a dense filling, cold mascarpone, sifted powdered sugar, and flavoring are enough.
How to manage moisture when baking bread for a soft crumb and controlled crust drying
Manage moisture in two phases. Early in the bake, keep the surface humid enough that the crust does not set before oven spring is largely complete. Then vent the steam and finish in a drier oven.
Why resting dough matters more than you think
Resting gives water more time to distribute through the dough and lets mechanical tension in the gluten network relax. Dough often becomes less sticky, more extensible and less likely to spring back when rolled.
How to improve dough texture with small adjustments
Improve dough texture in the least invasive order: cover and rest it for 10–20 minutes, add liquid to a dry dough in 5–10 g steps per 500 g flour, reassess development with brief kneading or folding, and add…
Parchment Paper: Which Side, Temperature and Proper Use
Cut parchment to fit the pan, keep loose edges away from heating elements and follow the maximum temperature printed by the manufacturer.
Chocolate ganache: ratios for a smooth, stable texture
Choose the ratio by chocolate type and use. Per 100 g cream, a useful soft-ganache starting point is about 100 g dark, 150 g milk or 200 g white chocolate; for firmer coating or piping, increase the chocolate.