So why do we even knead dough? Kneading isn't something we do just because a recipe says so. The process of kneading changes the structure of the dough. Gliadin and glutenin are protein groups naturally found in wheat flour. When flour is hydrated with a liquid such as water, these proteins begin interacting to form a composite, often referred to as a gluten network. Kneading helps strengthen and organize the gluten. Think of these proteins as strings being woven into a rug. Before you begin weaving, the strings are floppy and do not have much shape. After spending time weaving, you have a nice sturdy rug.

Why does knowing this even matter? Because your dough needs structure. As you knead the dough, these proteins form a network that gives the dough strength and stretchiness. This network helps trap the carbon dioxide yeast produces during fermentation, allowing the dough to rise. Well-kneaded dough can hold onto that trapped gas during rising and baking to give the bread a lovely texture and shape.

You do not need to remember the names gliadin and glutenin to knead excellent dough. But by understanding the basics behind kneading dough, you will know more than just the folding techniques to create a loaf of bread. The main thing to remember is that gluten begins forming when flour is mixed with water. Time and kneading both help develop that gluten network. In some recipes, you only need a few stirs, and time does all the work for you. Others are about learning gentle, steady movements to build that network.

The particular kneading method shown below will work for a large majority of the recipes you’ll encounter. For stickier doughs, there is another kneading technique that is worth looking into. To be perfectly honest, you may never want to venture into the world of sticky doughs, and that is okay!  You’ll be able to make hundreds of delicious bread recipes using the basic method we are about to show you.

Step-By-Step Instructions

Step 1: Gather Ingredients

Gather your ingredients, measure them out and have your supplies ready before starting. Also, having a helper like Raymond doesn't hurt!

Step 2: Choose Your Yeast

There are two common types of dry yeast used in bread baking: active dry yeast and instant yeast. Both work well for most bread recipes, but their preparation instructions may differ.

Modern active dry yeast generally doesn't need to be dissolved in water before mixing with flour, although some manufacturers still recommend it. Instant yeast can typically be mixed directly into the dry ingredients. Rapid-rise yeast is another option, but it may affect rising times.

We prefer instant yeast because it's easy to use. Whichever type you choose, check the manufacturer's instructions for the best results.

Step 3: Mix Dry Ingredients

In a large bowl, mix together the flour, salt and yeast. If your yeast needs to be dissolved in water first, leave it out for now.

Step 4: Add Water

Add the water to the flour mixture. If your yeast needs to be dissolved in water, do that before adding it to the flour mixture.

Step 5: Combine Your Ingredients

Stir until a shaggy dough forms. The dough may feel rough, dry in some places and sticky in others. This is normal! Take a moment to feel the dough. Notice how easily it tears apart and how some areas are wetter than others. Turn the dough out onto a clean work surface.

Step 6: Knead Dough

Place the palm of your hand near the center of the dough and press it away from you. You may find it helpful to hold the end closest to you with your other hand.

Fold the dough in half by bringing the far end toward you.

Turn the dough a quarter turn in either direction. Repeat this process for 8–10 minutes, or until the dough becomes smooth, elastic and stretches easily without tearing.

How Do I Know if I've Kneaded Enough?

The suggested 8–10 minutes of kneading is only an estimate. Your strength, kneading speed, type of flour and amount of liquid can all affect how long it takes. Instead of watching the clock, pay attention to your dough.

As you knead, you'll notice the dough becoming smoother, more elastic and easier to work with. The rough, shaggy dough will begin to come together as the flour absorbs the water.

Every so often, gently stretch the dough. If it tears easily, continue kneading. Dough that hasn't developed enough structure may struggle to trap the gas produced by yeast during fermentation.

Sometimes, you can stretch the dough thin enough to see light through it. This is called the windowpane test. However, not every dough will pass a picture-perfect windowpane test. If your dough stretches nicely without tearing, it's usually ready to rise. Different flours, hydration levels and ingredients can all affect how dough behaves.

Don't obsess over the windowpane! You're looking for improvement in strength, stretchiness and structure. If the dough still feels rough or tears easily, keep kneading. You can also cover it and take a short break before trying again. It's okay to let the dough rest.

Some stickiness is normal, especially during the first 3–5 minutes. Resist adding extra flour or water until you've kneaded for at least 5 minutes. This gives the flour time to absorb the liquid.

If the dough is still too sticky to handle, you have a few options. You can add a little flour, try a different kneading technique, or cover the dough and let it rest for 20–25 minutes before continuing. Each approach can affect the dough differently, so experiment and see what works best for your recipe.

Step 7: Let the Dough Rise

Place the kneaded dough into a clean bowl and cover with a towel or lightly oiled plastic wrap to prevent sticking. Let the dough rise for approximately 60–90 minutes, or until doubled in size.

Gently press down the risen dough to release some of the gas.

Your dough should now feel soft, stretchy and ready for the next step!

We haven't shown you a finished loaf because this is your baking adventure, not ours! Whatever you decide to make, it doesn't have to be perfect. The important thing is that you've practiced kneading and learned something along the way. And who knows? You might surprise yourself with what you've made!

Substitutions and Tips

Don't be afraid to experiment! One of the best ways to learn is by trying new things, even when they don't turn out as planned. Pay attention to how your dough feels and changes as you work with it. Try different techniques, adjust ingredients and see what happens. Not every attempt will be successful, but you'll learn something from each one.

Here are a few tips to get you started:

• Kneading techniques: There are many ways to knead dough. Try moving it between both hands, skipping the quarter turn or even rolling it. Find the method that works best for you.
• Resting versus proofing: You'll often hear these terms when making bread. Resting generally allows the dough to relax, while proofing refers to letting it rise.
• Whole wheat flour: Try replacing up to 50% of the white flour with whole wheat flour in a basic bread recipe. You may need a little extra water because whole wheat flour absorbs more liquid. Expect some differences in texture and rising.
• Salt: Don't leave it out without a good reason! Salt adds flavor, strengthens gluten and helps regulate yeast activity. If you want to reduce it, try using half the amount rather than eliminating it entirely.

Troubleshooting and FAQs

Sometimes, our dough is trying to tell us something. We just have to learn how to listen! Let's look at a few common problems and how to solve them. If you don't find an answer to your question, feel free to reach out. I'm happy to help!

Why Is My Dough Sticking to Everything?

Don't immediately reach for more flour! Dough often becomes less sticky as the flour absorbs water and gluten develops. Continue kneading for a few minutes and see if it begins releasing more easily from your hands and work surface.

If the dough remains sticky, try a different kneading technique. Some doughs, especially those with higher hydration levels (a fancy term for dough containing more liquid), are naturally sticky. Dough with a hydration level above 65% may be noticeably sticky, depending on the flour and other ingredients.

If the dough is still too sticky to handle, add flour a little at a time until it becomes manageable. Be careful, though! Too much flour can create a tighter, denser crumb with smaller air pockets. That might be fine for a bagel, but not if you're trying to make a rustic, open-crumb loaf of bread!

Why does my dough keep tearing when I stretch it?

There are several reasons your dough might tear when stretched, including insufficient kneading, tight gluten, low protein flour and not enough water. Let's look at each possibility.

Not enough kneading: If you've only been kneading for a few minutes, your dough may need more time to develop gluten. Continue kneading and check again in a few minutes.

Dough needs to rest: If you've been kneading for a while and the dough feels tight but won't stretch, cover it and let it rest for 10–20 minutes. This gives the gluten time to relax. Come back and try stretching it again. Sometimes, your dough just needs a little break!

Low protein flour: Flour with less protein generally develops a weaker gluten network, which can cause dough to tear more easily. You can still use it, but it may not be ideal for chewy breads such as bagels.

Not enough water: Dough with a low hydration level can be stiff and difficult to stretch. Kneading may help, but if the dough is too dry, it might need a little more liquid. Sometimes, kneading alone won't fix the problem.

Why Isn't My Dough Rising?

There are several reasons dough might not rise. Before giving up, let's check a few common problems.

Forgot the yeast: Did you remember to add it? I can't tell you how many times I've realized halfway through kneading that I completely forgot the yeast! If you're using instant yeast, you can knead it directly into the dough. For active dry yeast, dissolve it in a little warm water first, then knead it in. You may need a little extra flour to compensate for the added liquid.

Old yeast: Yeast can lose its effectiveness over time. To test it, mix ½ teaspoon of yeast and 1 teaspoon of sugar into ½ cup of warm water. Wait about 10 minutes. If the mixture doesn't foam or bubble, your yeast may no longer be active. It's time for a fresh package!

Not enough time: In a moderately warm kitchen, dough may take 60–90 minutes to rise, sometimes longer. If it hasn't risen much yet, give it more time.

Temperature: Yeast works more slowly in a cold kitchen, so your dough may simply need more time. On the other hand, water that's too hot can damage or kill yeast. Use the water temperature recommended by your recipe or yeast manufacturer.

Why Is My Dough Springing Back When I Stretch It?

Congratulations! You've developed an elastic dough! Some springing back is normal and desirable. However, if your dough keeps shrinking when you try to roll it out for cinnamon rolls or pretzels, the gluten may need time to relax.

Simply cover the dough and let it rest for 10–20 minutes before trying again. Sometimes, even dough needs a break after a good workout!

Why Does My Dough Feel Stiff and Dry?

Not all dough is supposed to feel soft and sticky! Some breads, such as bagels, have a lower hydration level and naturally produce a firmer dough.

Give it more time: Before adding water, make sure the flour has had enough time to absorb the liquid already in the recipe. Flour hydrates as you mix and knead, much like a sponge absorbing water. Sometimes, a little more kneading is all your dough needs.

Check your recipe: Are you making bagels or another low-hydration bread? Dough with a hydration level around 50–60%, or lower, will naturally feel stiffer. This is often intentional and helps create that chewy texture.

Add water gradually: If your dough is still unusually dry or crumbly, try adding a teaspoon of water at a time, kneading between additions. Flour absorbs moisture differently depending on the type, brand and humidity in your kitchen.

Don't overdo it: Adding too much water can change the texture of your finished bread. You might end up with a more open crumb and larger holes than you intended. That's not always ideal for sandwich bread!

With practice, you'll learn to recognize when your dough needs more water and when it just needs a little patience.

My Dough Still Isn't Stretchy. What Went Wrong?

Most likely, you did nothing wrong! Kneading times are guidelines, not strict requirements. Your speed, technique, flour and experience all affect how long it takes to develop gluten. Take your time and enjoy learning!

If you've kneaded for about 20 minutes and tried the suggestions above without success, feel free to reach out. Together, we'll figure out what's happening.

Print

Practice Dough for Beginners

A simple, four-ingredient dough that's perfect for beginners learning to knead by hand. Practice your technique, shape your dough and see what you can make!

Course Bread

Cuisine American

Prep Time 30 minutes minutes

Cook Time 25 minutes minutes

Rising Time 2 hours hours 15 minutes minutes

Total Time 3 hours hours 10 minutes minutes

Servings 9

Calories 116.7kcal

Ingredients

• 2 cups flour (300g)
• ¾ cup water (180mL)
• 1 ½ tsp instant yeast (4.5g)
• ½ tsp salt (2.5g)

Instructions

• In a large bowl, mix together the flour, yeast and salt. Add the water and stir until a shaggy dough forms.
  
• Turn the dough onto a clean work surface. Knead for approximately 8–10 minutes, or until smooth, elastic and able to stretch without tearing.
  
• Place the dough in a bowl and cover with a towel or plastic wrap. Let rise for 60–90 minutes, or until doubled in size.
  
• Gently press the dough to release some of the gas. Shape into a round loaf and place on a parchment-lined baking sheet. Cover and let rise for another 30–45 minutes, or until noticeably puffy.
  
• Preheat the oven to 425°F (220°C). Bake for approximately 20–25 minutes, or until golden brown and the center reaches 200–210°F (93–99°C). Cool completely on a wire rack before slicing.
  

Notes

A note about yeast: This recipe uses instant yeast, which can be mixed directly into the dry ingredients. Most modern active dry yeast can also be mixed directly into flour, although some manufacturers recommend dissolving it in water first. Always follow the instructions on your yeast package.

Nutrition

Calories: 116.7kcal | Carbohydrates: 25.7g | Protein: 4.7g

Originally published April 9, 2019. Completely rewritten and updated October 2026.

You can make macarons without almond flour and they will look lovely. However, they will not taste the same and will have a different texture. So why would you want to make them without almond flour, then? Several reasons. Perhaps you have a loved one that desperately wants to have macarons but is allergic to all forms of nuts. Or you want to practice the steps to making macarons and don't want to waste expensive almond flour. Maybe you need some props for a photoshoot. Or maybe you just want to see if it is possible. Regardless of your reasons, the process is very similar if not the same. So let's go through the steps.

First, sift together the flour and powdered sugar. Next, you whip the egg whites and granulated sugar to soft peaks. If using food coloring, add it now and mix on low until just combined.

Then you fold in the flour and sugar until the batter ribbons off the spatula, turns glossy and begins to level with time. Finally, place in a piping bag and begin piping your macarons! For more details, watch the video below as well as reading the recipe. If you have more questions, feel free to reach out to us! We are happy to help!

Now look closely at the macarons we made without food coloring. Can you tell which one(s) are made with almond flour versus all-purpose flour?

Print

French Macarons Recipe with All-Purpose Flour

Learn how to make french macarons without almond flour for that special someone that has a nut allergy. They are also great for practicing the macaronage stage.

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Rest Time 1 hour hour

Total Time 1 hour hour 40 minutes minutes

Servings 12 macarons

Calories 121.6kcal

Equipment

• Digital Scale
• Piping bag
• Parchment paper or silicone mat
• 1/4" (6mm) round piping nozzle

Ingredients

French Macarons

• ¾ cup (100g) powdered sugar
• 2 large (60g) egg whites
• ½ cup (50g) all-purpose flour
• ⅛ cup (30g) granulated sugar
• 1 tsp (5mL) vanilla extract

Basic Buttercream

• ¾ cup (100g) powdered sugar
• ¼ cup (56g) softened butter
• ½ tsp (2.5 mL) vanilla extract
• 1 tsp (5mL) milk

Instructions

• Sift powdered sugar and flour together. Set aside.
• In a 2 quart bowl or larger, use a hand mixer and beat eggs for 30 seconds, add sugar. Continue beating until soft peaks form. If desired, add food coloring and vanilla extract at this stage. Beat until just combined.
• Add the dry ingredients into the meringue.
• Using a spatula, gently fold in the ingredients until the batter becomes shiny and drips smoothly off the spatula. It should ribbon off and sink back into the batter within 30 seconds. If it doesn’t do this, fold until you see the change. Do not over mix or you will have flat cookies.
• Place in a piping bag with a 1/4" (6mm) tip. Squeeze onto parchment paper or a silicone mat until 1 1/2″ (3.8cm) circles form, spacing 2″ (5cm) apart.
• Let sit until a skin develops. This step will depend on the humidity in your environment. On dry days, it can take as little as 15 minutes. When it hits above 75% humidity, expect it to take closer to 2 hours. Failure to dry the cookies will often result in cracks and cookies without feet. (Feet are the little ruffles that develop at the bottom of your cookies.)
• Once the skin forms, preheat the oven to 300F (150C.) Bake 16 - 20 minutes.
• Let rest 5 minutes and remove to a rack to cool completely before filling. I recommend an acidic flavor to balance the sweetness of the cookie.

Buttercream Instructions

• Blend sugar, vanilla, and butter together. You can use a mixer or mix by hand.
• Add in the milk if desired for a softer buttercream.

Notes

If you do not have a piping bag, you can use a plastic sandwich bag and snip off an end approximately 1/4" (6mm) wide. 

The peaks should be firm enough that the bowl can be tipped upside down without falling out. If they start to slide out of the bowl, continue beating. Do not over mix as you will get hollow cookies.

When resting macaron shells, please be aware of egg safety guidelines and do not set out longer than their recommendations.

Nutrition

Serving: 1macaron | Calories: 121.6kcal | Carbohydrates: 20.7g | Protein: 1.1g | Fat: 3.7g | Saturated Fat: 2.3g

Learning how to macaronage is one of the hardest parts of creating the excellent macaron. After finding a great macaron recipe you may still be struggling with the macaronage stage. We have created this tutorial at the request of a viewer to help beginners understand the process just a little more. We hope it helps you! Feel free to ask questions if you are still struggling as we want you to be successful in conquering the "world's most difficult cookie."

What does it mean to macaronage? Would you believe me if I told you the word macaronage is nothing more than a made up word to explain combining the meringue with dry ingredients? What if we did as the French and simply said "plier" (pronounced plea yay) which translates to fold? Wouldn't it be much easier to understand if we said "Fold in the dry ingredients into the meringue. Then deflate some of the batter until it becomes shiny, ribbons off the spatula and is self leveling?"

If you've ever made an angel food cake, you want to keep in all the air possible that you created with your meringue. This allows the cake to expand, become airy and stand tall. However, when you macaronage, you want to deflate some of that air, but not all of it. You want to deflate just enough so the shells don't puff up and crack in the middle. Instead, you want a full, smooth and shiny shell that cracks along the bottom edge and creates a ruffle or "feet." You don't want to deflate the meringue so much that it becomes liquid, puddles out onto the baking tray and results in an empty shell. It's a little complicated sounding, isn't it? It is. But don't worry, once you learn how, it's like riding a bike. You never fully forget!

How long does it take to take to macaronage? This depends. If you are a pro? A minute or so. But if you are new? Take your time, especially when you start seeing the batter turning from a matte finish to shiny. Prepare to set aside a good solid 15 minutes for this process.

Step-By-Step Instructions

Let's go over the steps on how to macaronage one at a time. Some of this you may have heard before, but we don't know that. So we are going to speak as if this is new to you. We will go over the details with some written tips and photographs along the way.

Step 1: Start with a Good Meringue

Your macarons should always start with a good solid meringue. We recommend a soft peak that curls back into the batter. We have found over the years of making macarons that a softer meringue works great for our recipe. You can read more about our process here. But essentially, softer french meringues will "grow" in the oven and expand, filling out the shell. A soft meringue can fill in small little errors along the way. Stiff meringues are at their full potential, they don't really expand in the oven but rather "set" or even collapse. Deflate the batter a little too much and you are for certain ending up with hollow shells and very sad macarons.

Always beat your meringue at a lower speed to avoid gaps. Yes, this takes longer but a slowly whipped meringue will result in tighter structure and less air pockets in your batter. Beating at a high speed leads to an unstable meringue which can cause the meringue to collapse or gap as it it rises in the oven. This is important when using the french meringue method and but isn't so vital when you use heated meringues. Heated meringues are full of copious amounts of sugar. Both the heat and excess sugar makes a sturdy meringue. But they also make an incredibly cloy macaron. They are often too sweet to enjoy without a very tart filling. That's one of the reasons why we prefer the classic method that uses a more delicate french meringue.

Step 2: Sift that Powdered Sugar and Almond Flour - A Lot

Always, always take the time to sift your powdered sugar and almond flour together. Several times if possible. It will break up the clumps and really combine the almond flour and sugar together. This helps the macaronage process go smoothly. This is especially important in humid climates as both almond flour and powdered sugar will absorb the moisture in the air. This actions causes clumps to form quickly.

After sifting, we add the dry ingredients to the meringue. For smaller amounts of dry ingredients, (2 1/2 cups or 300 grams or less) we like to add it all at once. For larger amounts, we split it into half, thirds or even quarters to avoid deflating the meringue too quickly. This will take practice on your part to determine what suits you best.

Step 3: Begin to Macaronage or Fold the Batter

To macaronage, start by scraping around the outside of the bowl and then cutting the spatula through the middle. Scrape along the bottom of the bowl and flip the meringue upside down on occasion to reveal any dry ingredients not yet combined. From time to time, scrape the excess batter off your spatula to make the folding process easier and to avoid deflating too much air. Continue to fold gently until all the almond flour and powdered sugar is absorbed into the meringue.

At this stage, the batter will be quite thick. If you lift your spatula, the batter will either cling tightly, or some will drop off in a lump or drip down into a v shape but still want to stay with the spatula. If any drops onto the batter, it stays there and doesn't sink into the mixture. The mixture also stays put and isn't fluid. At this stage we want to deflate some of the air in the meringue.

First, you scrape along the outside, then you cut through the middle as before. However, as you pull the batter along the middle, you press it up against the side wall with a little pressure to deflate some of the air. You repeat this process over and over until the batter turns shiny, levels in on itself and is smooth.  

But let’s really slow this down a little and look after just a few turns or even just one turn.  As beginners to the world of macarons, I recommend the slow and steady technique.  With each and every fold, take time to observe the batter.  Does it move or is it staying in place?  It should start flowing like soft serve ice cream and then lava when it’s ready.  If it’s speedily moving like hot syrup, you have deflated too much air.

Lift the spatula.  Does the batter cling to it?  Drop off in a clump?  Drip slowly?  Ribbon off?  Or slip off?  You want it to ribbon off gracefully, but still cling a little in the end.

Observe the batter that came off the spatula.  Is it sitting on top and not moving?  What if is it slowly moving, but not leveling off?  Is the batter leveling?  Is it quickly leveling off, flowing fast and looking like melted ice cream?  You want it to slowly level or even just be slightly above level and settle with a tap or two on the bottom of the bowl.  If you are piping shapes?  You want it to be even more resistant to settling.

I strongly recommend deflating some batter with one fold, lifting the spatula, observing the batter that falls off and just watch the batter in the bowl for 30 seconds.  Look for signs that it is ready.  The batter should be slowly moving and settling into the bowl, the batter that came off your spatula should be shiny and ribbon off slowly but freely and it should start to settle in nicely and level off or nearly level off.

Some will tell you to make the letter 8 with your batter or it should sink in quickly.  Please don’t do this!  By the time you transfer it into your piping bag the batter is now too deflated and you will end up with thin hollow shells that are full of broken promises and dreams.  Don’t make yourself sad.  When it comes to the process of making macarons, a slightly under-mixed macaron is very lovely to look at, has the right texture and taste.  Under-mixed macarons should be your goal as a beginner.  That way you get to enjoy what they are supposed to taste like and you can work your way up to perfecting the right amount of turns needed for you to have the best looking macaron.

Let's look at the following picture. The batter should start to become more shiny as you fold. With each fold, lift your spatula. See if it will ribbon off. If it does, watch what happens to the mixture. Count to thirty. Does it sink at all back into the batter or does it stay on top? What if you tap the bottom of the bowl? If it still stays on top, Fold another turn. Notice the lines are still there and quite pronounced. This is the perfect time to stop if you want to make shapes like hearts, bears or bunnies. But if you want to make a traditional macaron, give just one more turn and observe.

At one point, the batter will start to really flow smoothly off your spatula. And almost all the batter will absorb into the mixture with just faint lines staying around after you count to thirty. This is where I recommend you stop. By the time you transfer the batter to your piping bag, and begin piping onto your baking tray, the batter will deflate more. If you fold just one more time, you risk deflating it too much.

Step 4: Pipe the Macarons

If all went well, as you pipe, the batter will slowly settle into itself. If you are new to piping, use a smaller nozzle for better control. One that is 1/4" or 6mm will work beautifully. Apply steady and even pressure until you have the desired size. Release the pressure, lift up or swirl quickly and move to the next area. If the batter immediately flattens, you went too far. Expect some hollow shells and next time, fold just a little less. The batter should ideally sink or level slowly. By the time you finish piping five or six macarons, you should see the first one settling nicely. If not, you can always tap the tray and fold the batter a little more next time. It's always better to under-mix than over-mix. Under-mixed macarons are usually nice and full. Over-mixed are empty shells that aren't very tasty.

By the time you finish piping, the batter should settle so nicely, you don't need to tap the tray. In fact, doing so could collapse many french meringues. Tapping is best for heated meringues or under-mixed ones where you see very pronounced peaks on your batter. Let them rest quite a while prior to baking. If you are new, leave them a solid 90 minutes before turning on your oven. Then bake and rotate halfway through for even browning if you don't have convection.

If all goes well, you'll have a nice collection of macarons. When it comes to having a lip on your pan like ours does, it is not uncommon for the feet to be a little lopsided or smaller along the edge. This is due to poor air circulation. Having a convection oven or using a flat baking sheet will prevent this from happening. If they are lopsided on one or all of the rims, eat them anyway! In the future, you can avoid piping in those areas and use another tray for the excess batter. In the meantime, don't be surprised if it happens to you.

That's all there is to macaronage. If you need help learning how to macaronage, please don't hesitate to reach out. We love helping you troubleshoot this finicky little confection. In the meantime, happy baking!

Substitutions and Tips

Here are some common substitutions and tips when learning how to macaronage.

• Use a smaller nozzle for better control as mentioned above. I like to use a 1/4" or 6 mm round tip.
• For every 50 grams of almond flour, you can swap it out for 20 grams of wheat flour while you practice. This will save you money as you learn how to macaronage. For example, if the recipe calls for 50 grams of almond flour, use 20 grams of all-purpose or plain flour and 30 grams of almond flour. This will help you learn the process without breaking the bank.
• Use less food coloring or none at all until you learn how to make a good quality macaron. Many food colorings can break the meringue or make it unstable, especially liquid ones.
• Try adding 1/2 tsp (2.5mL) of white vinegar or lemon juice to the egg whites to further stabilize them.
• Use room temperature egg whites. They whip up more quickly and are more stable than cold eggs whites.
• If any egg yolk or fat gets into your egg white, discard and use another egg. Although it will eventually whip up, the meringue will be very prone to collapsing in the folding stage.
• Beat your egg whites on a low speed, it will make the meringue more sturdy and there will be less air pockets will be in your finished macarons.
• You can use a skewer or toothpick to prick any air-bubbles after piping the macarons. This is not necessary as it is only cosmetic.
• Have fun learning how to macaronage. Take your time and enjoy the process of mastering the "world's most difficult cookie."

We are going to have fun experimenting with macarons! A viewer recently asked for this tutorial (Hello, Jean-Charles!) so he would know what is the perfect macaron oven placement and temperature for these finicky little cookies. We will be using our standard macaron recipe for this guide. We aim to determine what is the best rack position and temperature to get ideal results when baking the french macaron.

Of course, there will be limitations. First, our oven is likely different than yours. For instance, we have a 6.3 cubic foot induction range convection oven. It has six oven rack positions and the total height is around 19" (48.26cm) with the closest center rack being near 9" (22.86cm) from the top and bottom heating elements so we are limited to those distances. Second, our recipe is the traditional french macaron recipe. If you are using another recipe, your results will vary. Finally, we acknowledge our little experiment isn't exact science. We are just doing this for fun and seeing if we can improve our bakings skills along the way.

What We Did

Macarons Baked at Various Temperatures

We decided to do some experimenting with macarons on a very simple level so we picked a few areas that viewers have specifically questioned in previous posts and videos comments. Simply, these particular tests were chosen in order to help a fellow macaron enthusiast or two along the way.

First, we baked six batches in 25°F (10°C) increments starting at 225°F and ending with 400°F (approximately 107°C - 204°C.) After baking, we compared the feet size, texture, taste, color, quality, time it took to bake and the overall consistency of the macarons. Once that happened, we decided the temperature we liked best. It is important to realize, this preferred temperature will be subjective to the baker. So keep that in mind. The specific temperatures we used for our first little experiment were the following:

225°F or107.2°C
250°F or 121.1°C
275°F or 135.0°C
300°F or 148.8°C
325°F or 162.7°C
350°F or 176.7°C
375°F or 190.6°C
400°F or 204.4°C

We will look at the results later on. But first, let's go over our other little experimenting with macarons tests.

Macarons Baked at Various Positions in the Oven

After baking at various temperatures, we then decided the temperature we liked best. We used our preferred temperature and baked a tray at each rack position to see what would happen. Since there are six racks, we did an entire tray for each position.

The oven rack position #1 is 3" or 7.62 cm from the top of the opening. Position #2 is 5" down or 12.7cm. Rack #3 is 7" down or 17.78 from the top. Oven rack position #4 is 9" down or 22.86cm. The position #5 is 11" or 27.94cm down. Finally, rack position #6 13" down or 33.02 cm from the top. Since the total interior height is approximately 19" 48.26, we chose rack position #4 to be the center rack. Yes, we know it isn't exact, but it's the closest. Your oven may be different, so it's likely you will need to do some fun little experiments on your own to find that perfect position. Likewise, you may find a good place to start simply by following our little adventure.

Macarons Baked after Oven Drying

Our third experiment was baking macarons after using the oven to drying the macarons in order for them to develop the "skin." Did you know the shell of the macaron is often referred to as having a skin in the baking world before it is baked and as a shell after baking? It's so peculiar when you think about it. For puddings, custards and curds, you do everything to avoid forming a skin. Yet in the macaron world, this is a desirable trait. Makes me wonder what would happen if you baked a custard after a skin was formed?

Anyway, back to experimenting with macarons. The method of oven drying macarons most commonly used is as follows:

Preheat the oven to 190°F (90°C) degrees. Place the macarons in the oven. Let dry 3-5 minutes. While the macarons are still in the oven, turn the dial to 250°F (120°C) and bake for 15 minutes. Turn off the oven and ajar the oven door. Allow the macarons to stay in the oven they cool.

This method is supposed to give you excellent color and feet while combating extra humid climates. We were really excited about this since we live in a humid area. We decided to make the little trial a bit more complicated and bake a batch on each rack position and see if that changed anything.

Macarons Baked with the "No Resting Method" Using a Hot Oven

Another experiment we tried came from another viewer giving us a tip (thanks, Afy!) Since we had extra time, we decided to see what would happen. Again, this was supposed to help those in humid climates in particular, but would work for all weather conditions.

This particular no rest method is where you heat up the oven to the correct temperature and then wait 20 minutes before putting in the macarons. To me, that kind of sounds like a little bit of a rest so we decided to wait to make the macarons until the oven had already preheated and it was still heating 10 minutes later. Since it takes us around 8 - 12 minutes to make a batch of macarons, we decided this would be as close to a no rest method as we could get.

We also decided to bake these macarons at each rack position in the oven to see if the results varied for this method as well. Why not?

Macarons Baked Where the Meringue was Whipped at Different Speeds

Our final experimenting with macarons experience had to deal with the speed of the mixer. Since we still had a little bit of almond flour left over, we decided to whip up batches using the various speeds on our mixer. From low to turbo, we whipped up more meringue and made even more macarons. By the end of this, we were exhausted. And Maggie? Macaron Maggie was thrilled. You'll see her dancing for joy in the video.

What were our results?

Some results were surprising, others expected. Regardless of the outcome from experimenting with macarons, we had loads of fun. We hope this little post encourages you instead of discourages you from continuing to bake these finicky little monsters. Have fun along the way! You will eventually be successful if you keep trying! Let's look at our findings in the meantime.

Macarons Baked at Various Temperatures

The results were somewhat surprising with our first experimenting with macarons trial. Can you look at the photo below and determine which temperature was which? We used the exact same brand and amount of food coloring for the macarons in this particular experiment. Go ahead and look closely. What are your thoughts?

Now let's label them. Are you surprised? Maybe not if you are a seasoned baker. Here were our observations. The higher the heat, the more faded the food coloring became! It was rather drastic at one point, wasn't it? We will go over each macaron temperature below.

At 225°F or 107.2°C we had lovely coloring. The shells were very brittle and thin. They shattered under pressure like shards of glass, not like the eggshell we were used to. The insides were just a bit more chewy and gooey than we were hoping for. There was a hollow in the center but it wasn't significant. It could be the time needed increased a few more minutes. We baked these for nearly 35 minutes. The color was stunning.

At 250°F or 121.1°C, the shell behaved much better. It was noticeably thicker but still very thin. It shattered, but a little less like glass and a little more like a very thin eggshell. We were pleased with the coloring. We baked these for 32 minutes and I think they needed a bit more time as they were a little gooey, but much better texture.

Next, we baked 275°F or 135.0°C. This is where we found things changing dramatically. The food coloring washes out. We used a cheap brand on purpose for the first few experiments as it would be prone to fading out in the heat. We thought it would be a nice addition. A higher quality dye, you'd likely not see any changes or they would be slight. Other than the color loss, the texture became amazing. Baked for 27 minutes, these macarons tasted lovely. They had a perfect shell, a good chew in the center and they collapsed just right. The trade off is the amount of time it took to bake on tray. That's a lot of time waiting.

We found 300°F or 148.8°C to be the sweet spot. Truthfully, we really like temperatures between 275°F (121.1°C) - 300°F (148.8°C) the best. But since most people do not have the option to select smaller increments, we settled at 300°F because it took less time to bake and most ovens will dial in at this degree. Likewise, this would be 150°C for those with ovens that use that temperature scale. We also settled on this temperature because the macarons are just as delicious, but they bake just right around the 20 minute mark. Now mind you for this experiment we used a silicone mat and parchment on a heavy duty pan. Just parchment, they would be done in less time. So keep that in mind. The color was still washed out, but we expected that. We loved this macaron. Let's push it up a notch.

At 325°F or 162.7°C, we still enjoyed this macaron. It took even less time to bake. But the color was washing out a little more and the shell was getting a little browned. Otherwise, it acted and tasted similar. This would be a great temperature to try for many starting out.

We found 350°F or 176.7°C was still very good. The macarons were done by 14 minutes, some were a little overdone that were closest to the heat. The shell was a bit more crunchy and browned but it was not noticeable until you placed one baked at a lower temperature beside it. We really think this could be a viable option for many that like to speed bake.

Unfortunately, when we got to 375°F or 190.6°C, we started seeing unpleasant changes. The food coloring was nearly missing on the shell. The shell was browning deeply and it was becoming a thick crust instead of shell. The macaron was still chewy, but not as pleasant. And you really had to bite down a bit more to break that shell. We were not fans of this temperature.

By the time we reached 400°F or 204.4°C we decided to call it quits. This macaron was borderline unrecognizable in texture and taste. The almond flour was becoming bitter tasting almost burnt. The outside exterior or shell was a peachy brown and very hard. The inside was not even recognizable as a macaron as the chewiness became almost taffy like. We decided it wasn't worth going higher in temperature as the flavor and texture was so poor that it would be a waste of ingredients to proceed. Perhaps you'd like to try?

Macarons Baked at Various Positions in the Oven

The results were somewhat less surprising. The only main difference was color in relation to position in the oven and it wasn't really drastic. If you look at the third row below, you'll see the gradient affect that was happening. The further from the top rack, the more lovely the color. After numerous tests and batches, we really liked the results of the center and position #5 for the best results. The third rack started to show a difference that wasn't as preferable. The coloring was washed out and the shell was a bit more crisp. But the insides were well baked and it tasted great.

Rack Positions #1, #2 and #6 weren't as pleasing in comparison. The top and bottom had gaps or hollow sections in the center and the shells weren't exactly right. They were more brittle and not as pleasing. The macarons in the two positions were a bit too brown and the bottom was a bit thin. They tasted great if you weren't comparing them to the others. They were also surprisingly a bit hollow where this wasn't noticed in the middle racks. You can see more detail in the video.

Once they were all broken apart, you really couldn't tell one from the other if you were a novice, never made a macaron before and just wanted to enjoy a treat. So always keep it in perspective when trying to perfect these cookies. Most of them will taste wonderful to the person receiving them and they aren't concerned about the nuances.

Macarons Baked after Doing an Oven Dry

There is a bit of a caveat we want to point out with the last two "experimenting with macarons" trials. We came into these a bit biased and weren't expecting good results from our months of learning how to bake macarons many years ago. So this could have clouded our judgment. With that being said, the end results were not too shocking from our years of making macarons. The tops were more shiny and the feet looked excellent during the oven drying. They are the ones on the top row.

We wanted to take a photo of the three to compare the coloring of the dye and see if the position of the oven rack had a factor to play. It did! They had the exact same results regardless of the method we used. Oven drying (top row), No rest method (second row) and oven rack position (bottom row) all produced the same shades of macarons in regards to placement. The oven dried didn't show any more saturation than the others when it came to using cheaper food coloring. Could it with more expensive varieties? Perhaps. That's for another day.

The insides were somewhat peculiar. The texture was softer/gooey and not chewy like expected. There was some pockets of air in the middle that formed a hollow section. Could this be due to the short baking time and not the method? We think perhaps so. This is where our experiments are limited and not scientific. If money were no option, we'd explore this method further.

Meringues tend to expand and then set when fully baked. If not, they are prone to collapsing and creating air pockets. We saw this in every one of these macarons. So we may try this one again with a longer bake time when we have the money to buy more supplies. In the meantime, I encourage you to explore this option. Let me know your results if you do!

Baked Macarons with the "No Rest Method" Using a Hot Oven

The results were...the same? Yes, you are looking at very similar macarons. In fact, it's the same photo because I was comparing color differences The second row from the top of the cutting board shows macarons without resting using a hot oven. Mainly, small and lopsided feet. Places where there are no feet at all. The color variation doesn't surprise us at this point as it's been consistent with the previous rack positions. The insides were more impressive than the oven dried macarons. The ones in the center position had nice full shells with only a few air pockets here and there. The ones in the top two and bottom positions had similar results to the others. A bit hollow in the center and different textures on the shell and interior. But still pretty tasty! They just didn't look so pretty.

Macarons Baked Where the Meringue was Whipped at Different Speeds

The results of this experiment was really fun! The higher we cranked that mixer, the more air bubbles we got in the end result. But we also got more height to the macaron and pretty feet. We've since decided we may trade off a few air-pockets for a nice perky looking pair of feet. How would you feel about this exchange?

Take a closer look. The turbos had some massive air holes and we definitely want to avoid those higher speeds on our machine, but the medium low speeds didn't really have the same affect and had some really nice feet. We didn't mind a few bubbles. We are going to experiment more with this on our own soon.

Final Thoughts

We have decided there are things you can always try that will improve your macaron and general baking skills. We encourage you as a baker to do your own experimenting with macarons. You will learn how to improve your shells, get various results and really learn your oven along the way. It is such a process learning how to perfect these little delicacies. Why not have a little enjoyment along the way? And if you want to have a little fun experimenting with macarons and other recipes, be sure to follow our little community on youtube. We have a great group of individuals over there that just love tinkering around in the kitchen, creating recipes and sharing new techniques and ideas.

Do you need to go on an extended trip or plan to move cross country or just want to take a break from feeding your sourdough starter? You have options! First, you can store your sourdough starter without feeding it in the refrigerator for a good 5 - 10 days. However, what if you need to store your homemade yeast longer than that? We recommend drying it out. Then you can save the sourdough starter in small containers or bags! It's really easy to do. Let's go through the process.

Step-By-Step Instructions

First, you want to feed your starter and make sure it is bubbling away and alive before you proceed. You don't want to go to all this trouble only to find out the starter wasn't alive to begin with after all.

Step 1: Dry the Starter

You will need a piece of clean parchment, wax paper or a silicone mat about 9 x 12 (23x33cm) inches in size. Spoon out a few tablespoons or so (around 35-50g) of starter in a thin layer.

The thinner you make it, the quicker the mixture will dry. So take your time.

You should end up with a thin layer like this. Now you want to store this on a cutting board or a baking sheet away from all pets and children. You do not want anyone eating the yeast as it can be dangerous, especially for pets. Wait until it dries. This can take up to 3 days depending on the humidity of your room.

Step 2: Break up the Starter and Store

Once the yeast has dried, remove it from the parchment paper. It should start to break apart easily with your hands. If any parts feels wet or bends without snapping, it isn't fully dry. Wait until it is brittle.

Now just break it up with your hands. You can also place it in a baggie and break it up by tapping it with a rolling pin. For an even finer texture, pulse it in a blender or food processor. Store it in an airtight container or bag in a cool dry place. The freezer or the back of a pantry works well. It will last up to a year depending on how it is stored. In a cool pantry, up to 3 months or so. In the freezer, up to a year. Perhaps longer. We tested a batch we found that was 13 months old and it came back to life!

Step 3: Restoring your Sourdough Starter

Now that you are ready to use your starter again, add a generous tablespoon full to a cup of water. It is right around 3 grams. Add water and dissolve.

Now add equal amounts of flour. We added 1/3 cup of flour and just under 1/4 cup of water (50 grams each) to the jar. When you begin to see bubbles, feed another helping. This can take up to three days for the starter to get active again. Once it is actively creating bubbles, It is now ready to use!

Sourdough Storage Tips

• Make sure the starter has fully dried out prior to storage. Failure to do so can make it mold or mildew. It should change to a much lighter color and be brittle when handled.
• You can grind the flakes into a very fine powder which will make it even more compact and easier to dissolve in water.
• If possible, store in a freezer or a cool dry place for the longest life.
• If wanting to store longer than 3 months, we recommend you rehydrate, feed and dry out the new active starter.
• Want to make your own sourdough starter with less flour? Check out this recipe!

A cup of flour will weigh differently for a variety of reasons. One manufacturer will list 120 grams, whereas another 135 grams. Why is there such a discrepancy? The weight of flour can vary on a lot of factors. It could be the type of grain used, how dry the flour was at measurement, the sifter the company uses and even the equipment used to measure the flour. On average, expect a cup of flour to weigh between 120 - 165 grams.

Seriously, How Much Does a Cup of Flour Weigh?

If the flour is well sifted, expect one cup of flour to weigh an average of 120 grams. But if you do not sift the flour and scoop it straight out of the bag or container? One cup of flour unsifted flour weighs 150 grams on average.

For our particular website, we have decided to use 150 grams for one cup of flour. Most people starting out baking do not typically pre-sift, stir or spoon their flour into the measuring cup before leveling it off. This is a skill that isn't often taught these days by mothers and grandmothers handing down traditions. Most people are self taught. And most people do what makes the sense. The majority will simply scoop the cup straight from the bag or container. Some will shake, brush or level off the excess. Other have a little mound of flour and think that's close enough. Because of these techniques, the flour will always weigh more than what is listed on the bag or in many recipes.

Therefore, we decided long ago to continue to write recipes with one cup of flour equaling 150 grams. That way, it will benefit most of the casual bakers out there. And if you are a more serious baker? You should be weighing your dry ingredients anyway.

What Else Causes a Cup of Flour to Vary in Weight?

In addition to manufacturers, people's techniques and the type of flour being used, there are a few more reasons flour can vary in weight. Did you know that the environment and even the brand of measuring cup comes into play?

Environment Plays a Factor

How you store flour can affect how much a cup of flour weighs. Flour will absorb moisture from the air and if you live in a humid environment, it will trap moisture if not stored in a cool, dry place. We have to store our flour in air tight containers or the flour will actually feel damp and can mold quickly in our climate.

Lack of Equipment or Ability

Another reason flour can vary in weight is simply due to lack of equipment or ability to accurately weigh ingredients. Beginners often don't even know what a sifter is used for, let alone where to find one. Or perhaps they don't want to invest the money as they are just starting out, are only going to be a casual baker, don't have the room or the funds for a lot of extra equipment. And that is okay!

Or perhaps the person has the sifter but lacks the ability to use it. What if it is the crank style or even the ones you bang against your hand and you have an injury or an impairment? They can be down right impossible to use! That happened to me when I started baking again. Does this mean you can't bake cakes? Absolutely not! This is where weighing your ingredients or using the 150g per cup of flour as a guideline will shine. By understanding most casual bakers use common sense and don't spend hours learning skills and technique before making their first baked goods, we set people up for success and design our recipes with that in mind.

Measuring Cups Can Vary Slightly

When weighing your ingredients, do you have the same set of measuring cups or do you have more than one set? If you have more than one set, each cup can have slight variations. I have over six sets of measuring cups as people love to buy these for me as gifts. Every single one of them will give me a different measurement. Some will weigh as little as 135, others as high as 185 grams! That's a wide variation.

Since the market for baking supplies has become so global and many companies now make measuring cups, there can be discrepancies in how much volume the cup will actually hold. It may say it is one cup, but sometimes, it doesn't. This lack of quality control is enough to make the cup of flour swing widely. When you are making a particular recipe, be sure to stick with the same set for best results.

Ditch the Cups for More Accuracy

In today's world, a lot of recipes are found written in grams, ounces or pounds alongside the amounts written in measuring cups. For the best results, we highly recommend you ditch your measuring cups and move over to weighing your ingredients. Why? I hate to break it to you, but many other dry ingredients will have the same type of discrepancies as flour. Even liquid measurements aren't always reliable. By weighing everything as opposed to relying on volume measurements, you'll always have that perfect slice of bread, fluffy delicate cakes and fantastic cookies.

Why Clarify Butter

Ever left butter simmering happily in a pan only to find the pan burning and now smoking within seconds? That's because every type of fat we cook with such as butter, oil or lard has a smoke point. This is a temperature in which the fat stops shimmering and gliding in the pan and starts smoking and burning.  Go higher than the smoke point and you will not only ruin the butter and the taste of your dish, but you risk your own safety! We want to avoid dangers in the kitchen. By knowing and respecting the smoke point of the type of fat you are using, you will always have great tasting food safely made.

The act of making clarified butter frees it from the milk solids and water that crackle, sizzle, pop, burn and smoke during higher temperature cooking. By removing the impurities, it develops a higher smoke point than regular butter. Instead of 302F (150C),  we now have a smoke point of 482F (250C) which allows you to cook with that buttery flavor at much higher temperatures safely.

Not only does clarified butter have a higher smoke point, but it also lasts longer and tastes great. By removing the water and milk solids, you are also reducing the risk of rancidity and lengthening the life of the butter. When done correctly, you can leave safely leave clarified butter at room temperature for months and in the fridge for practically a year.

General Tips When Clarifying Butter

Start with the best butter you can afford. Don't worry if it's not the top shelf or generic. Since it all clarifies, don't break the bank. While a good quality butter is always ideal, generic results in a little less butterfat in the end. A typical generic or name brand butter will give you about 80% butterfat whereas some of the top shelf varieties will give you 82% or more. Personally I recommend saving that top shelf butter for some delicious shortbread cookies or another recipe where butter is the star of the show instead.

Next, you'll want to get a heavy duty sauce pan to melt your butter. You don't want to scorch the butter along the way. Turn it on a medium low heat and just let it separate. Unlike melting butter, you don't want to stir it back together, you want this separation of the casein, whey and water to occur from the butterfat. After all, clarified butter is simply the butterfat that is found in all butters and nothing else.

After it melts and begins to bubble, you want to turn off the heat. If you continued to bubble the butter and brown the solids, you'd end up with ghee. Ghee is basically clarified butter that takes on a nutty flavor from browning the milk solids. It's also just as easy to make as clarified butter and even more delicious. But back to our task at hand.

Remove the melted butter carefully from the heat. You should see some white foamy stuff on top of the butter. These are milk solids and need removed. Carefully skim them off with a spoon. Some people use the back of a strainer. Either way is fine!

Once the foam is all removed, you'll see a liquid gold goodness. This folks, is the butterfat. This is clarified butter. Congratulations. We are almost done. You want to carefully ladle this out into a clean jar or container that you want to store the delicious butter in. Avoid the solids at the bottom. You can strain it using a bit of cheesecloth if you wish. That's all you have to do. Now you can start baking!

Step-By-Step Instructions

Perhaps you would also like to see this done in photographs? Well you are in luck. Let's look at the process below. It really is as simple to clarify butter as it looks.

Step 1: Buy Some Butter

That's pretty simple, right? Don't worry if it's a cheap generic or a common name brand. They will all clarify nicely.

Step 2: Melt the Butter

Melt the butter in a heavy sauce pan over a low to medium-low heat. Do not stir and allow the milk solids, water and butterfat to separate.

Don't walk away from the pan, this goes pretty fast! You'll soon see the butter sticks start to disappear into the butterfat.

Once the butter is fully melted, if the burner is left on, the melted butter will start to bubble and spatter. Turn off the heat and remove it from the burner. If you continued this process, you'd be making ghee.

Once the heat is turned off, you should see a layer of foam on top of the melted butter. This separation is desired and is part of the process.

Step 3: Skim Off the Milk Solids

The foam that was created is mostly milk solids such as whey and casein. There's some water trapped in this as well. You want to carefully remove the foam by skimming it off the top and placing into a container. Some find a strainer works well, but a spoon does a great job. Don't discard these milk solids, they are fabulous on things like pasta, popcorn or toast.

Take your time with this step. You may be tempted to stop when you see a small amount left. Continue to skim off the solids to lengthen the life of your clarified butter. It is these solids and the water content that causes butter to go rancid.

Step 4: Spoon Out the Butterfat

Next, you want to carefully ladle out the golden liquid into a clean jar or container. Some of the milk solids will have sunk to the bottom. Be careful not to scoop them out. Once again, take your time with this step. You are scooping out the clarified butterfat.

Once you get as much of the butter fat out without any solids, you can then run it through a strainer or cheesecloth to remove any stray milk solids. This step is optional. Use the milk solids and the remaining butter in the pan within a day or two or discard it if you must. This part will go rancid quickly after a day or so.

Storage

Store in an airtight container for several months. It will last even longer in the refrigerator. When stored in the fridge, it will be very hard and difficult to scoop, so keep that in mind when choosing a container. You can bring it up to room temperature or even melt it.

When Does Clarified Butter Go Bad?

Since it is a food substance, clarified butter can indeed spoil or go rancid. Here are some common signs to watch out for before using your liquid gold.

• The surface has any form of mold. Look for blue, black, white, red or orange. Regardless of the type of mold, discard and don't use it. This means you didn't get all the water or milk solids out when clarifying the butter. Or perhaps you spread some on a slice of bread and redipped the knife.
• There is a peculiar or odd smell. If it doesn't smell like butter, then it may have just absorbed the smell of onions in the fridge or it could be going rancid. Why chance it? Make more!
• There is a bitter or unpleasant taste. Again, this could mean you stored it next to strongly flavored food. But it's also sign of the butter being rancid.
• It's white in color. A very pale yellow after it has cooled is normal and is still safe for consumption. However, if you've had it a while and it's turned white, the butterfat is likely rancid.

This is clarified butterfat that has been cooled completely. Notice that it takes on a solid form and is a paler yellow than earlier. This is completely normal.

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Clarified Butter Recipe

Clarified butter is great for sautéing, baking and even spreading on toast. This an easy process that removes the water and milk solids from whole butter. Clarified butter lasts longer, is resistant to spoilage and rancidity. It also has a higher smoke point for cooking so you can enjoy that great flavor with more dishes!

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 12

Calories 133.3kcal

Ingredients

• 1 cup (226g) butter

Instructions

• In a heavy saucepan, add butter.
• Place on burner and turn to medium low heat. Do not stir. Turn off the heat once the butter is completely melted and it just starts to bubble. Remove from burner.
• Carefully skim off the foam from the top and discard. Ladle the golden butterfat from the saucepan into a clean jar or container.  Leave any solids in the bottom of the pan. If desired, pour through a cheesecloth to remove any fine particles you may have missed.
• Let cool, then transfer to a sealed container. For best longevity, refrigerate until ready to use.

Notes

Yields approximately 3/4 cup (180mL) or 153 grams. This quantity can vary slightly depending on the quality or type of butter being used.

You can make as much or as little clarified butter as you like using the exact method above.

Nutrition

Calories: 133.3kcal | Fat: 14.7g | Saturated Fat: 9.3g

A simple syrup recipe and even a rich syrup recipe should be easy to remember and be easy to make. After all, a simple syrup is simply a 1:1 ratio of equal parts water. That's why they call it simple! Similarly, a rich syrup doubles the amount of sugar to water for a 2:1 ratio. This sounds easy to make! Let's look at the chart below to see how truly simple syrup and rich syrup can be to remember the ingredients. So what is the problem?

Differences between Metric, Customary and Imperial Systems.

When it comes to baking, there are few ways of measuring ingredients: customary, imperial and metric. In the United States, we include measurements that differ from other countries. Not only are the number of ounces in pints, quarts, and gallons all larger in the imperial system, the size of one fluid ounce is also different. This unique difference makes it difficult to share recipes with the rest of the world. Sometimes, it also leads us as Americans to read recipes erroneously from other countries. And that is likely what happened with simple and rich syrups along the way.

So why do we use even use volume measurements if they are such a bother? Volume is often used with liquids because these items can be a bit awkward to weigh out for the home baker. Volume measurements are also used for dry ingredients in home cooking. And we do this because it is considered easier. Volume measurements are still often used in the industry for fluid measurements, but they are less often used for dry measurements. Weight will always be the most accurate way to measure ingredients or portions. When proportions of ingredients are critical, their measurements should be given in weights for accuracy.  You'll see this commonly in macaron recipes.

Why does any of that matter for a simple syrup recipe?

Well, it comes down to the fact that volume measurements do not often equal the same amount in weight. The one exception that I can personally think of is water. The mass of 1 milliliter of water is 1 gram for baking purposes. But does a cup of sugar and water weigh the same amount per cup measurement? No! A cup of sugar weighs 200 grams and a US cup of water weighs 240 grams. And what if you are one of those other countries whose cup measurement equals 250 milliliters? Your "simple" syrup recipes isn't becoming so simple now.

If you truly want equal amounts of sugar and water in your simple syrup, you need to either weigh the ingredients or do some math to find out how much volume measurements are needed to have a truly equal amount. The larger amount of sugar you use in a syrup recipe, the larger your discrepancy will be. Perhaps a twenty gram difference between 1/2 cup of sugar and 1/2 cup of water is acceptable to you. If so, go for it! But what happens when the discrepancy creeps up to 120, 240, 480 grams apart? Now you no longer have a simple syrup but more along the lines of sugary water. This can ruin your favorite cocktail or infused simple syrup recipe. Who wants to throw out expensive ingredients simply because we didn't want to weigh out two simple ingredients? Let's look at some of the misconceptions below for a visual idea of what's happening.

Is there anyway I can still use volume measurements?

Absolutely! But it will take a little math and knowledge about the weight of sugar. Now there is one caveat: some granulated sugars weigh more than others due to the brand, size of the granules and the type of sugar (beet or cane) used by the manufacturer. But, let's concede most sugar found in the US today weighs an average of 200 grams per cup. Next, within the US, our cup measures 240 milliliters and not 250mL, so we are going to stick with 240mL to determine how much of each ingredient we need. And let's not forget, 1 gram of water is equal to 1 milliliter of water in the baking world. Finally, within that US cup measurement, there are 18 tablespoons and each tablespoon weighs 15 grams or milliliters. This knowledge will help you figure out the math. Let's look at the chart.

Let's look at converted weights to volume measurements.

Now if you keep doing some math, you can get to volume measurements that are easier to remember than 1/2 cup + 2 tablespoons of liquid. The problem is you have to make quite a bit of syrup! And maybe all you need is that small amount. That is where weighing your ingredients makes all of this a breeze. By weighing the sugar and water, you skip all the fractions and headache. Still not convinced? Let's look at the weights versus volume measurements for both simple and rich syrup. And let's look at a few different starting amounts of sugar.

Are you throughly confused or embracing the math conversions? Perhaps you are a math nerd like me and enjoy doing the calculations. Let's look at some more just to clarify a little better. Try to do the math yourself. Are you getting the same figures? What if you aren't good at math? Is all lost? Well, not really. You could just follow the 1:1 or 2:1 ratio using volume measurements like so many others do and end up with syrup. And you will likely enjoy the results. But they aren't simple or rich syrups. They are just syrup. And that is perfectly okay!

Let's get to the point and make some syrup!

So if I haven't convinced you to start weighing your ingredients whenever possible, I never will. And that's so okay. Let's hope you at least learned some fascinating concepts behind baking today. I will provide a recipe below for both a simple and rich syrup that has volume measurements for you. So don't worry! You won't have to do the math if you don't own a scale. But if you do own a scale? This is the time to break it out! By the way, in case you didn't realize it: you can use ounces or pounds if you are more comfortable weighing in those imperial measurements. It would be the same 1:1 ratio for simple syrup and 2:1 ratio for rich syrup. Without further ado, let's get started!

Step 1: Weigh out Your Ingredients

The amount of sugar you want to use can be arbitrary. It doesn't matter if you want to make 28 grams or a kilogram of syrup. You simply weigh out the volume you desire.

You will then add the same amount of water by weight. The water can be hot or cold. It doesn't matter.

If you want to make a rich syrup, you would double the amount of sugar to water by weight. Remember, simple is a 1:1 ratio and rich is 2:1 ratio.

Since rich syrup is two to one water, you want have the amount of water by weight. In this case, you will need 150 grams or milliliters.

Step 2: Make the Syrup

You want to make sure you are using a heavy duty saucepan for this step. Stir gently on a medium heat until all the sugar dissolves.

Once the sugar has dissolved and the water begins to boil, stop stirring. Don't leave this unattended. Sugar will heat up rapidly.

Cover with a lid for a bit to help prevent crystallization. The steam will wash down the sides of the pan.

After a couple of minutes, remove the lid and continue to boil a few more minutes. You want to get the syrup to a thicker consistency than this.

If you have a thermometer, 230F or 110C is ideal for many syrups. I recommend using one. If not, just boil another 4 minutes. Stay right by the mixture and adjust the heat if it begins to spatter.

Once it is finished, remove carefully from the heat and cool in the pan before transferring to a container for storage. Do not pour hot liquid into glass for safety.

Pour into a glass jar once cooled and cover.

Tips and Tricks for Successful Syrup Making

Important! Sugar will be very hot so work with extreme caution!

• If sugar spatters onto an electric glass cooktop, it can permanently pit the glass.  Refer to the owner's manual for an informed decision before making these types of recipes.  It is not recommended to make any syrup or candy recipes on these types of cooking surfaces.
• Do not pour hot liquid into a glass container.  The difference in temperature can result in glass breaking or exploding.  Let mixture come to room temperature in the saucepan to avoid thermal shock.  

Occasionally, when you make syrups or hard candies, the sugar granules will not fully dissolve and it will begin to crystallize as it cools down. It only takes one single stray grain of sugar for this chain reaction to rapidly form. This happens to the best of chefs out there, so don't fret. Not all is lost. Just simply return to the pan on a low to medium heat until the sugar crystals fully dissolve. Crystallization looks like the photo below.

General tips prevent crystallization:

• Do not stir after you remove the lid. 
• Wash the sides down with cold water to remove undissolved crystals.
• Do not scrap the sides when pouring into container.
• You may want to add 1/2 tsp of white vinegar or lemon juice to help prevent crystals from forming.  This may alter the taste to sensitive individuals.
• You may want to add 1 tbs of light corn-syrup or glucose syrup to the pan.
• If crystals do form, return syrup to the pan and heat on medium low until sugar dissolves fully.

Storage

Store in an airtight container for several weeks in the fridge. The rich syrup can last several months. It will be a thicker texture when cold. Bring to room temperature or heat for a thinner consistency.

When Does the Syrup Go Bad?

Like all food, syrups can eventually spoil or go bad. Here are some common signs to watch out for before consumption.

• Discard if the surface has any form of mold. Discard immediately and throughly wash the container. This is very cheap to make. Don't eat mold.
• If the sugar begins to crystallize or go cloudy. This doesn't mean it has went necessarily went bad, it just means the syrup will be gritty. If it happens immediately after making, you can return it to the stove and dissolve the sugar. If it happens after a week or longer, discard and start fresh.
• Discoloration, an unpleasant odor or taste. This can happen if not stored in an airtight container. The syrup will be sensitive to strong odors in the refrigerator like onions or garlic.

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Simple Syrup Recipe

Learn how to make a simple syrup using the 1:1 ratio of sugar to water by weight. This will give you a true simple syrup that will be perfect for your cocktails, cakes and infused syrups.

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Rest Time 30 minutes minutes

Total Time 1 hour hour

Servings 16

Calories 45kcal

Ingredients

• ¾ cup (150g) granulated sugar
• ½ cup + 2 tbs (150mL) water

Instructions

• In a heavy bottom saucepan, add sugar and water. Stir until mostly dissolved.
• Place pan on medium heat and continue to stir slowly until sugar dissolves. Once mixture begins to boil, cover with a lid and cook for 2 minutes. Carefully remove lid and continue to cook another 4 minutes or until temperature reaches 230F (110C.)
• Turn off and remove from heat and allow to cool before transferring to a heat-proof container. Yields approximately 2/3 cup (213g or 160mL) of syrup.

Notes

To make a rich syrup, double the amount of sugar in the recipe and follow the instructions above.  Yields approximately 1 1/4 cups (300mL) of syrup.

Important! Sugar will be very hot so work with caution!

• If sugar spatters onto an electric glass cooktop, it can permanently pit the glass.  Refer to the owner's manual for an informed decision before making these types of recipes.  It is not recommended to make any syrup or candy recipes on these surfaces.
• Do not pour hot liquid into a glass container.  The difference in temperature can result in glass breaking or exploding.  Let mixture come to room temperature in the saucepan to avoid thermal shock.  

General tips prevent crystallization:

• Do not stir after you remove the lid. 
• Wash the sides down with cold water to remove undissolved crystals.
• Do not scrap the sides when pouring into container.
• You may want to add 1/2 tsp of white vinegar or lemon juice to help prevent crystals from forming.  This may alter the taste to sensitive individuals.
• You may want to add 1 tbs of light corn-syrup or glucose syrup to the pan.
• If crystals do form, return syrup to the pan and heat on medium low until sugar dissolves fully.

Nutrition

Serving: 1tbs | Calories: 45kcal | Carbohydrates: 12g

Have you ever come across a recipe that tells you to melt butter in the microwave? Not everyone owns a microwave. We often forget they are a luxury for many. What if you don't have a microwave, you cannot afford one, do not have the room, hate them or yours is broken? Don't worry, you can also melt butter in a saucepan on top of the stove! You can also melt margarine without a microwave doing the exact same steps. We will teach you how to melt butter on the stove top in just a few minutes.

You can melt butter without a microwave within a few seconds to about ten minutes. It will depend on how much butter you are using. If you are only melting a tablespoon or two, it may be done before you have a chance to blink. No matter how much you are melting, keep the temperature low and stir continuously to prevent the butter from browning, scorching or burning.

Step-By-Step Instructions

Below, you will see how easy it is to melt butter on the stove top. It's so simple, I prefer it to the microwave as you can heat it without making a mess and reheat it quickly while working with melted butter in recipes that need a lot of melted butter such as baklava.

Step 1: Melt the Butter

First, add butter to a heavy saucepan.

Next, turn on low to medium low and stir constantly.

The lower the heat, the longer it will take.

But it won't burn this way!

When you just see slivers, turn off the heat.

The butter will finish melting on its own. Remove the pan from the burner and you are ready to go.

Step 2: Remelt the Butter as Needed

If it starts to harden, just turn back on the heat. Make sure to stay close by as it will melt quickly, usually with a few seconds. And use the lowest heat available.

The color deepens and it's less runny. This is normal. That's all there is to melting butter on the stovetop! Now that you've learned how easy it is to melt butter or margarine without a microwave, how about making a graham cracker crust for your next pudding pie?

FAQs

Q. Can I use the stovetop to melt butter, vegetable oil spread or vegetable shortening?
A. Absolutely! Just follow the same steps as above. The vegetable shortening has a higher melting point and is extremely flammable, so never leave it unattended. Not even for a second!

Q. Does this work for salted and unsalted butter?
A. It sure does!

Q. What is that white foamy stuff on top of my butter? Is it ruined?
A. That is the whey, casein and water separating from the fat. This is normal and expected. It doesn't ruin your melted butter at all.

Q. Can I reuse any leftovers?
A. Maybe. If you dipped raw items such as meat, then it's best to discard the remaining for food safety. However, if you poured some into a container and had the remaining butter still in the pan unused, absolutely! It's best stored in a clean air tight container in the fridge. It will last a few weeks before it becomes rancid.

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Melt Butter or Margarine without a Microwave

Learn how to melt butter or margarine without a microwave on a stovetop. This is a really simple process and you can use any amount of butter for this recipe!

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 8

Calories 100kcal

Ingredients

• ½ cup (113g) butter or margarine

Instructions

• In a heavy medium saucepan, add butter.
• Place on burner and turn to low heat. Never go above medium low to prevent browning or burning butter.
• Using a heatproof spoon or whisk, stir butter or margarine constantly until nearly melted. When there are just a few slivers left, turn off and remove pan from heat.

Notes

You can melt any amount of butter from a tsp to several cups.  The process is the exact same.  The only difference is the amount of time it will take.

You can melt butter and margarine together at the same time.

This works for both salted and unsalted varieties.

Do not use metal utensils to stir when using non-stick pans.

Nutrition

Serving: 8 | Calories: 100kcal | Fat: 11g | Saturated Fat: 7g

Flour absorbs water like a sponge. The amount of water you use within a recipe is called the hydration rate. Adding water to flour hydrates the proteins, gliadin and glutenin, also known as gluten. The proteins will bind together and form chains not unlike little squiggly ladders . These chains have pockets able to trap the gas produced by the fermentation process in the yeast you add to your dough. This provides strength and structure to your bread. The more water that is in your dough, the easier it is for this process to work and you'll end up with lots of pockets of air. The less water, the tighter the crumb will be as the proteins don't have as much room to roam around. Depending on the type of dough you are after, say a bagel versus a ciabatta determines the amount of dough hydration or water you want in your recipe.

How Hydration Rates Affect the Bread

Ultimately, not only does the hydration rate affect the dough, but it changes the bread itself during the baking process. By adjusting your hydration rates you should also expect the changes in four main areas: appearance, crust, flavor and texture.

• Appearance – Less water will give a higher rise. The more water, the lower the loaf will be because of how slack the dough is. You can combat this by using a bread tin such as in this recipe for batter bread.
• Crust – Lean bread crust are often thick and hard. However, as you increase the water content, it results in a thinner crust that stays crispy and crunchier for a bit longer.
• Flavor – High hydration loaves will often have a more mild flavor, especially in sourdoughs. Push that water to a lower hydration rate for a nice tangy sourdough. This is because lower hydration doughs typically take longer to rise.
• Texture – The higher the hydration level of your bread, the softer, wetter and more open the crumb will be inside. The lower the level, the more dense and chewy the bread will become.

Why Does this even Matter?

Dough with a very low hydration rate will prevent the gluten from being able to stretch out and form nice chains. This leads to a weaker dough, poor gas retention, lower volume and can dry out quickly in the oven, especially when baked a lower temperatures. What does this mean? A dense, dry bread that goes stale fast and is not always pleasant to eat. So the hydration rate is very important in creating the best bread you'll ever taste!

Since water is often the cheapest ingredient in bread making, you can create a nice soft bread with excellent crumb structure without a lot of money or effort. But you want to add in moderation. There is a fine line between a nice airy open crumb and a wet tasting dough that makes it hard for the dough to even develop a nice structure. Too much water leads to a weak structure that can collapse easily in rising, baking or cutting. It also causes bread to mold easily as opposed to going stale.

It's easy to fall into the trap that more water is better and you see this a lot in sourdough bread making. Many people want to push that limit and end up with sad and disappointing loaves time and time again to the point they give up on the art of bread making entirely. Wouldn't it be much better to make a modestly hydrated loaf that looks and taste fantastic so that you feel triumphant and ready to move on to the next step? Well let's discuss some basics and how to improve your bread making skills!

Recipes Written Using the Weight or Metric System are Best

The tricky part of American recipes is the fact they are almost always written in volume measurements as opposed to using weight. Not all ingredients weigh the same. Brands of flour can vary, how you scoop the flour makes an impact, the type of measuring cup you make also comes into play. I made a video recently on showing this with flour and water. To make matters worse, many bread recipes will often give you a range of flour to add and let you figure it out. The hydration rates can end up varying widely as much as 20 percent or more! It is such a significant difference that your nice and airy cinnamon roll now becomes very dense and dry despite following the recipe's guidance.

What if there was an easier way to always have consistent results in baking? The good news is there is! You'll find you'll never have to worry about brick cinnamon rolls, shapeless bread or wet tasting loaves. All you have to do is weigh your ingredients and learn the very basics of baking.

How to Calculate the Hydration Rate of an Ingredient within a Recipe

Each of the ingredients used within a recipe is determined by a percentage of the total amount of flour used. This calculation is referred to as the baker's percentage. This is the foundation of all bread recipes and further supports why you should always weigh your ingredients as opposed to using cup or volume measurements and using a wide range of flour.

In all recipes, flour is pre-determined to be 100%. All other percentages are based off this principal. Let's look at a basic bread recipe. As you can see below, there are 300 grams (or milliliters) of water in this particular recipe. So how do we take this information and find out the dough's hydration rate of 60% as shown?

Let's Do the Math!

We want to take the total weight of the water and divide it by the total weight of the flour first. Next, we want to multiply this number by 100% to get the total percentage of water. Sounds easy doesn't it? Let's look below on how to do this:

Wait...What? This adds up to more than 100 percent. So what gives?

If you take all these percentages and add them together, you get 163% in total. So does that mean the water isn't 60% of the entire recipe? You are correct mathematically! The total percentage means nothing. What matters is that 100% percentage found in your star ingredient, flour. Calculating the water, yeast, salt and other ingredients based off the flour's percentage simply makes it easy for bakers to make their own recipes based on their knowledge of the type of bread they are looking for in the end.

So you mean different breads have different hydration rates?

You betcha! For instance, look at the chart below to see some common types of breads and their percentage of hydration. Say I want to make a standard sandwich bread recipe. Looking at the chart, I would want a hydration rate of between 58 - 65 % water. The lower the percentage, the tighter your crumb will be which would be great for spreadable fillings like peanut butter and jelly. A more hydrated bread will give you a lighter and airier crumb. But how does one decide? Practice!

Let's say we want to be adventurous and make the more moist sandwich bread. We decide to use the 65% hydration rate. A typical loaf tin starts out with 500 grams of flour. We take the amount of flour and multiply that by the hydration rate desired. This will give the amount of grams or milliliters of water needed in a recipe. You would simply do the same math for each of the ingredients and percentages desired in the bread recipe.

What about bread flour versus all-purpose versus whole-wheat or other flours?

Typically, when you are using a recipe that calls for all purpose flour, you will want to increase the hydration rate of the recipe about 2% for every addition 1% of protein. Both bread and whole wheat-flour have more protein than all-purpose or plain flour. This basically means it needs more moisture to have the same consistency as a plain flour loaf of bread. Let's say your all-purpose flour is only 10%, but your bread flour, you want to increase your water by 4%. You would want to likewise decrease your water content if you are moving down in protein. Since most people start out baking with all purpose flour, the majority of my bread recipes are made with plain or all-purpose flour. So if you wanted to use my basic white bread recipe with a high protein flour, you would increase the water to get the same results.

Likewise, wheat flour absorbs more water. To get similar results when switching over to 100% whole wheat as opposed to white flour, you will want to increase your hydration between 10 - 15% to get similar results. This is because whole grains soak up more water like a higher quality sponge. That's why it is so good for you and makes you feel full longer. Whole grains will continue to absorb more liquid in the gut and move things along nicely.

How do I figure out the hydration rates with sourdough starters involved?

Well, most starter recipes are made with a 1:1 ratio of equal parts water and flour by weight. This is done by design to make it easier to create or modify recipes. You simply divide the amount of starter you plan to use by half and add one half to the water weight and one half to the flour weight. For example, a recipe wants 100 grams of sourdough starter. Fifty grams of that is flour and the other fifty grams of that is water. If you don't have a starter, you can use the chart below to calculate the percentage of other yeast needed and simply add 50 grams each of water and flour into the recipe. Or likewise, if you don't have commercial yeast, you would use the table to calculate the starter required and subtract out the amount of flour and water you added. We will go into depth about this in the future. But for now, let's look at at that basic lean bread recipe from earlier and extrapolate. A typical lean bread will have flour, water, salt, and a form of yeast. W will show the four most common yeasts used today. A baker will typically only use one type of yeast within a recipe, but it's not unheard of to use a combination for some bakers. Remember that the flour is always at 100%. The water, salt and yeast can all vary based on they type of bread the baker wants, the flavor and how fast they want the dough to rise. You can use this chart and the ones above to try creating your own bread today!

So what does a 50% hydration dough look like versus a 100% hydration dough?

Now that we have gone through all the math and looked at several charts, let's look at actual pictures of bread baked with various hydration rates. We will look at 50 - 100 percent in 10% intervals. Notice the way the dough stays firm or goes slack after rising, the way it bakes in the pan. Which one holds its shape better? Look at the crumb structure when it's cut open. Can you tell which one is which?

You did really good at the guessing! If you want to see the process, check out this video tutorial. Do you feel more confident in bread making now or more confused? Let me know in the comments below!

What hydration rate should I try as a beginner?

Which is the best hydration ratio for beginners? I recommend experimenting between 60 - 65% and going up and down from there. It is a nice workable dough and in the end, you'll get a bread you'll be proud to show off and share. Now that you've learned about hydration rates, Are you ready to make the switch to weighing your ingredients? Happy baking!