Section
Resting
2 articles
Tarts and classicsWhy shortcrust pastry shrinks
Shortcrust that shrinks in the oven is not badly measured: it was overworked, or under-rested. What actually happens, and how to stop it.
Small bakesGluten-free cookies: what changes
Taking gluten out of a cookie removes the elasticity that holds the butter and the air. The flours that compensate, the rest that becomes compulsory, and two habits to unlearn.