What is on this site
This site collects recipes for bread, pastries, and other baked goods—both the classics and the dishes that don’t always make it into cookbooks. Every entry includes step-by-step instructions, timings, and notes on what can go wrong and how to fix it.
The recipes are organised by type (sourdough, flatbreads, cakes, etc.), occasion (holidays, everyday meals), and skill level (beginner to advanced). You’ll also find deep dives into techniques—like how to proof dough properly or troubleshoot a dense loaf—and occasional experiments with global traditions or new twists on old favorites.
| Where | What is there | Go here if |
|---|---|---|
| Recipes | Bread, pastries, and baked goods with tested methods | you want a specific type of bread or a dish for an event |
| Techniques | Guides on kneading, proofing, shaping, and baking | you’re stuck on a step or want to improve your skills |
| Tips & Fixes | Common problems and solutions (e.g., dense bread, burnt crust) | your loaf didn’t turn out as expected |
| Experiments | Unusual ingredients or global recipes with adaptations | you want to try something outside your usual repertoire |
How to read a page here
Every recipe page starts with a clear title, the total active and passive time needed (e.g., ‘30 mins active | 2 hours passive’), and the tools you’ll require. The ingredients list is grouped by type (flours, liquids, leaveners) and measured in grams or milliliters—no cups unless specified—for consistency.
Steps are numbered and written in plain language, with notes in *italics* for critical adjustments (like ‘let the dough rest until it springs back slowly when poked’). Photographs appear mid-process to show key moments, not just the final result.
If a recipe has variations (e.g., adding seeds or herbs), those are listed at the end under ‘Adaptations’.
Ignore the ‘Why This Works’ box on a first read—it’s for when you’ve tried the recipe once and want to understand the science. The same goes for reader comments (if any); focus on the tested instructions first.
If a step feels unclear, check the ‘Troubleshooting’ section at the bottom before asking for help.
When it does not work
Recipes here are tested multiple times, but variables like altitude, humidity, or flour protein content can still throw things off. If a loaf fails, start by checking the basics: Did you measure by weight? Did the dough rest long enough? Was the oven preheated?
Most issues boil down to one of those three.
Before you give up
- Re-read the ‘Notes’ section—it often explains why a step exists (e.g., ‘do not skip the autolyse or the gluten won’t develop’).
- Adjust for your environment: If your kitchen is dry, add a splash of water; if it’s humid, reduce liquids slightly.
- Try the recipe again from scratch, even if you think you followed it. Small mistakes compound.
- If nothing changes, use the contact page to describe the exact problem (e.g., ‘dough collapsed after shaping’) with photos if possible.
Who we are
This site is shaped by one person’s kitchen—and the lessons learned from flour dusted hands and burnt crusts.
| The colophon | |
|---|---|
| Written by | Dwight Prescott, who tests every recipe in a home kitchen with basic tools and no shortcuts. |
| Tested in | A rented apartment in Portland, Oregon, where the oven is temperamental and the counter space is limited. |
| Written with | A kitchen scale, a digital thermometer, and a notebook for scribbling down what almost worked. |
| Learned from | A Greek grandfather who swore by ‘patience in the dough’ and a French pastry chef who taught that rules are for beginners. |
| Still getting wrong | Predicting how different flours will behave without baking a test batch first. |
The best recipes are the ones that feel like a conversation—messy, honest, and full of things that didn’t go as planned. That’s what you’ll find here.
If you need something that is not here
This site focuses on bread, pastries, and baking techniques, but if you’re looking for a specific regional dish, a non-baked recipe, or help diagnosing a problem outside these categories, let us know.
The contact page is the place to ask—whether it’s a question, a suggestion, or a recipe you’d love to see adapted.
The recipes are grouped by category: Appetizers, Beverages, Breakfast & Brunch, Desserts, Main Courses and Reviews.