What’s Baking? — The Journal

Prevent skin on custard, pudding and pastry cream with a simple covering technique. Learn why skin forms, how to fix it and safe cooling tips.

Build a lighter, more open sourdough crumb with sound fermentation, flour choice, hydration, gluten development, gentle shaping and proper proofing.

Troubleshoot dense sourdough: diagnose starter strength, bulk fermentation, hydration, shaping, proofing and baking to improve loaf volume and crumb.

Cozy soup and bread pairings for comforting meals: match creamy, brothy and hearty soups with sourdough, focaccia, biscuits and rolls.

Easy meals for two with smart portions, affordable ingredients and minimal leftovers, including skillet dinners, pasta, grain bowls and cozy date-night ideas.

A flexible 30-minute dinner formula with fast proteins, vegetables, grains, flavour builders and a minute-by-minute plan for efficient weeknights.

Five-ingredient dinner ideas that actually work: flexible pastas, sheet-pan meals, bean skillets and bowls with realistic pantry assumptions.

What to cook when the fridge is almost empty: turn pantry grains, canned beans, eggs, frozen vegetables and leftover sauces into real meals.

Cook once and eat twice without boring leftovers: plan flexible bases, transform chicken, beans, rice and vegetables, and store food safely.

A practical oat flour guide: homemade vs store-bought, gluten-free labelling, flour swaps, hydration and successful cookies, muffins, pancakes and cakes.

Learn how xanthan gum adds binding and structure to gluten-free cakes, cookies and breads, how much recipes use, and why excess causes gumminess.

Plan Christmas desserts ahead with freezer-friendly cakes, brownies, pies, cheesecake and cookies—plus packaging, thawing and finishing tips.