Baking a loaf of bread shouldn’t be rocket science. As long as you know why it’s burning, that is.
Author: Dann Reid
Dann Reid is the author of Cooking For Comfort. He started in commercial kitchens at 13, washing dishes. Dann worked his way up to head chef, then head baker and pastry chef. Dann also worked as an assistant bakery manager for a major grocery store chain. Now, he develops recipes at home and challenges himself with gluten-free baking for a family need. Follow Dann at Culinary Libertarian.
Why Is My Bread Stringy?
Stringy bread: why is it happening, should it be happening, and what, if anything, can you do about it?
Why Your Bread Is Tearing—And How to Prevent It
The heartbreak of torn bread has happened to all of us. Let’s sift through the causes and talk about how to prevent it.
What Do You Mean, the Roux Broke?
A broken roux can leave any home cook in panic. But don’t toss it just yet—it’s easier than you think to turn it around.
