best cornbread mix

Homemade vs. Boxed: Which is the Best Cornbread Mix?

ArticlesBakingExperiment Time
4 minutes reading time

Cornbread is a beloved staple, often gracing dinner tables, especially during the holiday season. However, regarding convenience versus quality, which is the best cornbread mix, or is homemade better? With so many options on the market, it’s worth asking whether a boxed mix can compete with a from-scratch recipe.

In this experiment, I tested four popular American cornbread mixes—Krusteaz, Martha White, Jiffy, and Betty Crocker—against a homemade version made with Bob’s Red Mill medium-grind cornmeal. The goal? To determine the best taste, texture, and overall experience for cornbread lovers everywhere.

Continue reading →

Gummy Sourdough Bread? Testing If Baking Time Is the Culprit

80% hydrationArticlesExperiment TimeSourdough
4 minutes reading time

Gummy sourdough bread is one of the most frustrating problems for home bakers. You put in all the effort—feeding your starter, carefully fermenting the dough, shaping it just right—only to end up with a sticky, dense crumb instead of the open, airy texture you hoped for. But what causes this dreaded gumminess?

There are many theories: under-fermentation, an immature starter, excessive hydration, and improper cooling. However, one factor that is often mentioned is baking time. Some say cutting the bake short leaves excess moisture in the crumb, making the bread gummy. But is that the case?

Continue reading →

Homemade Digestive Recipe | Easier and better

BiscuitsBritishButterCookiesRecipes
6 minutes reading time

There’s something undeniably comforting about the humble digestive biscuit. With its signature crumbly texture, subtle sweetness, and just a hint of salt, it’s the perfect companion to a hot tea or coffee. Whether enjoyed plain, smothered in chocolate, or crumbled into a buttery cheesecake base, digestive biscuits are a timeless treat with a rich history. But store-bought versions often fall short — too dry, sweet, or lacking that homemade charm. The good news? They’re surprisingly easy to make at home, and the result is far superior to anything you’ll find on a supermarket shelf. This is my homemade digestive recipe.

I’ll walk you through creating these classic biscuits from scratch in this guide. We’ll focus on achieving that perfect balance of wholesome whole wheat flavor, gentle sweetness, and satisfying crunch. You’ll also discover tips for customizing your batch — perhaps with a chocolate coating or a touch of spice. So, preheat your oven, dust off your rolling pin, and bake some biscuits that are not only delicious but also steeped in tradition. Get ready to elevate your tea-time ritual with the best homemade digestive biscuits you’ve ever tasted.

Continue reading →
Can you cut your bread while it's warm?

What happens if you cut bread while it’s warm?

ArticlesBreadExperiment TimeSourdough
5 minutes reading time

Have you ever felt tempted to cut bread while it’s warm and fresh from the oven, enjoying its irresistible aroma and soft, steamy crumb? While this is a comforting ritual for many, there’s a lingering question: Does slicing into a freshly baked loaf cause it to dry out faster? This experiment was designed to find out precisely that.

This hands-on test explores the science of sourdough. It focuses on the delicate balance between satisfying the urge to cut warm bread and preserving the texture and flavor bakers work hard to achieve.

Whether you’re a seasoned bread enthusiast or new to sourdough baking, understanding how timing impacts your loaf can make a significant difference. Read on to uncover surprising results and insights that will help elevate your bread-making game.

Continue reading →