LEARN TO BAKE
Everything a recipe assumes you know: how dough works, what a good bake looks like, and the tools and measures that make it repeatable.
Topic 1
Dough Fundamentals
Mixing, kneading and providing explained in plain language.
Know what the dough should feel like at every stage
Start here
Topic 2
Baking Outcomes
What a good rise, crust and crumb actually look like.
Read your load and fix it on the next table.
Read
Topic 3
Tools
Tins, scales, thermometers and what each one is for.
How to measure accurately without buying everything.
Read
COMMON BAKING QUESTIONS
Why is my dough not rising?
Yeast needs warmth, moisture and time. Water hotter than about 45°C kills it, and a cold kitchen slows it right down. Check the date on your Anchor Instant Yeast, use water that feels just warm on your wrist, and leave the dough somewhere draught free to do its work.
Question 2
Answer 2
PREFER TO LEARN WITH YOUR HANDS
Learn in person at The Hob, Anchor Yeast's baking school. Small classes at the bench, with dough in front of you and someone to tell you what to feel for. Course fees on enquiry.
See course dates
PUT IT INTO PRACTICE
Reading about dough only goes so far. Pick a bake and use what you have learned while it is still fresh
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