Guides
Not recipes - the things that help you understand why stuff works in the kitchen: sourdough care, doughs, equipment, and more.
Baking guidanceEverything you need to keep a starter alive at home: feeding ratios, hydration, temperature, which flour to use, and how to tell it is truly ready to bake with.
Nutrition and cuttingWhat a calorie deficit is, how to estimate the calories you need, why the scale stalls, and how to put together a filling menu that does not feel like a punishment.
Baking guidance75% hydration, 60%, 100% - what that actually means, how to calculate it, why the same recipe behaves differently in your kitchen, and how to go wetter without the dough sticking to everything.
Baking guidanceWhat a pre-ferment actually is, how it upgrades flavour and texture, and how to choose between poolish and biga for the bread or pizza you want to bake.
Baking guidanceHow to make biga - at what hydration, for how long and at what temperature - and how to tell it is ready. A practical guide to the most forgiving pre-ferment there is.
Baking guidanceHow to make poolish - at what hydration, for how long and at what temperature - and how to catch it exactly at its peak, before it turns too sour.
Baking guidanceThe difference between active dry, instant and fresh yeast, how temperature rewrites the whole schedule, and a simple test that tells you for certain whether the dough has proofed enough.
Baking guidanceThe difference between xanthan and guar, how much to use for each job, and how to avoid lumps.
Baking guidanceWhich protein powder works for baking, how much to add, and how to keep the bake from drying out.
Baking guidanceFive swaps that make any dessert lower in calories without hurting the texture.
Nutrition and cuttingWhat cutting actually is, how it differs from simply losing weight, how much protein you need, what muscle-preserving training looks like, and how long it really takes.
Nutrition and cuttingA 24-hour soak, a strainer over a bowl and a rinse twice a day. After 2-4 days you have sprouts.
Nutrition and cuttingA spoonful of mayo is mostly oil. How to get the same creamy texture for far fewer calories.
Nutrition and cuttingMost calorie tables are for raw food. When to weigh raw, when to weigh cooked, and why never to mix them.
Nutrition and cuttingTwo places on the label give you the whole picture: the ingredient list and the per-100g column.
Nutrition and cuttingWhy low-calorie homemade ice cream turns out icy, and the four ingredients that fix it.
The techniques from the guides, inside full recipes.