FAQ — Darkest Kitchen
Your circadian rhythm is a dough variable too.
Cleaning steel?
Cool before water—thermal shock warps tools.
Scaling recipes?
Weight scales better than cups for repeatability.
Yeast amounts?
Time can substitute for quantity if temperature is controlled.
Cold ferment?
Often improves flavour if your fridge is stable.
Best flour?
Depends on schedule and oven—try one change at a time.
Steel vs stone?
Preheat discipline matters more than the brand name.
Soggy centre?
Often sauce quantity or oven heat transfer—diagnose before adding toppings.