Okay, let me tell you about my go-to tool in the kitchen lately. It’s this wooden handle rubber spatula. Nothing fancy, but it gets used almost every day. So, picture this: I was making some scrambled eggs this morning. Got the eggs whisked up in a bowl. Now, I needed to get every last bit into the hot pan. Reached for the spatula drawer, bypassed...

Alright, let’s talk about finding that Rich’s Whipping Cream. It pops up in recipes, people mention it, but actually getting your hands on it? That turned into a bit of a mission for me the other day. My Hunt Begins So, I decided I wanted to try Rich’s Gold Label for a cake I was planning. Heard good things about its stability, you know? First...

So, I kept hearing about this All Trumps flour. Everyone in the baking circles I follow online seems to mention it when they talk about getting really chewy bread or proper bagels. They always say it’s because the protein content is super high. Naturally, I got curious. I wanted to know exactly how high we were talking. I mean, “high” can mean different things, right?...

My Sourdough Discard Sweet Bread Journey Alright, so the fridge was getting crowded again with that jar of sourdough discard. You know how it goes. Feed the starter, get discard. Feed it again, more discard. I hate throwing the stuff out, feels like such a waste. I’d seen folks online making sweet things with it, not just pancakes. Thought I’d give sweet bread a shot...

Getting Started with the Matcha Chiffon Okay, so I got this idea to bake a matcha green tea chiffon cake today. Felt like something light and, you know, green. Chiffon cakes can be a bit fussy, but I figured I’d give it another shot. Always learning, right? Prep Work – Getting Everything Lined Up First things first, I pulled out all the stuff I needed....

Alright, let’s talk about French baking tools. My journey with this stuff wasn’t planned, really. I just got hooked on trying to make decent croissants and maybe some tarts after watching way too many videos. Seemed simple enough on screen, right? Wrong. My first attempts were just… sad. I was using my regular heavy rolling pin, some cheap plastic bowls, whatever spatula I had lying...

Okay, let’s talk about something I tried recently in the kitchen. My Little Experiment So, I was looking at my usual metal loaf pans the other day. You know the ones. Solid, reliable, but honestly, sometimes cleaning them feels like a real chore, especially when stuff gets baked right into the corners. I saw these paper loaf pans at the store, just sitting there on...

Alright, let me tell you about something I did the other day. I was following this recipe, you know, one of those ones that gets really specific, and it called for lemon juice measured in grams. Usually, I just eyeball stuff or use measuring spoons, but this one said grams, specifically for 2 tablespoons worth. I figured, okay, let’s see how much that actually is....

Alright, let’s talk about the yeast cranberry orange bread I tackled today. Been meaning to try this one for a while, finally cleared the schedule to get it done. Getting Started – The Prep First things first, I got all my stuff out on the counter. Flour, sugar, salt, the usual suspects. Dug out the dried cranberries and grabbed a nice big orange for the...

So, the other day, I got this sudden urge to make a proper glazed fruit cake. You know, the dense, fruity kind that feels kinda old-school but really hits the spot, especially when it gets a bit cooler outside. Haven’t made one in ages, felt like it was time to revisit it. Getting Started – The Fruity Bit First things first, the fruit. This is...