The role of sugar (why you can’t substitute one ingredient for another in baking)
When I teach a class, someone always asks: “Can I lower the amount of sugar in the recipe if I want it less sweet?”.
My answer is invariably: “No …
Why you can’t substitute one ingredient for another in baking: the flour
How many times have I heard “Oh I wish you could make a gluten free croissant, or a gluten free baguette.” Although I’d be delighted to oblige people with dietary …
All you’ve ever wanted to know about madeleines…
What is a madeleine?
It’s is a delicious bite-sized sponge cake. They’re baked in special moulds that imprint a shell-like pattern to bottom of the cake while the other side shows a small mound.