Foodgeek

Foodgeek

@foodgeek

Hi, my name is Sune, and I am a food geek. I aim to teach you how to make delicious foods and bread in easy and understandable steps. I live in Copenhagen, Denmark, in Northern Europe. I love everything food: world food, baking, slicing, dicing, kitchen gadgets, techniques, and chemistry. I love figuring out how things work and getting the most flavor and beauty out of every ingredient. Join me in my quest for deliciousness.

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Rogue Bakers
Rogue Bakers
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Why Baking to 210°F Might Be Ruining Your Bread
15,179 views
Underfermented Dough: The Shocking Results You Need to See
8,938 views
Am I Rethinking My Whole Baking Setup? Not Really.
3,778 views
Are biscuit mixes a SCAM? I tried them all, so you don’t have to
2,010 views
Do you really need a $500 Typhur Dome 2 air fryer?
11,425 views
Which Cornbread Mix is a Total Disaster? (You Won’t Believe It!)
5,336 views
Gummy Sourdough Bread? Testing If Baking Time Is the Culprit
27,318 views
Can you make picture-perfect Digestive biscuits?
4,646 views
Are you destroying your bread if you cut it while it's warm?
8,269 views
What makes this cake amazing?
6,422 views
Did I just break the cardinal rule?
10,993 views
Sourdough Kneading Experiment | What's the best method?
6,763 views
Read (3)
When the Blender Gets Involved: Making Artisan Bread from Grains
Science
When the Blender Gets Involved: Making Artisan Bread from Grains

Curious if you can whip up a beautiful, rustic loaf using just a powerful blender? We're diving into the science of grain blending and batter baking.

Foodgeek
Foodgeek
Rogue Bakers
4 min
0 0 0about 2 hours ago
Bake Twice as Much Bread: Steaming Loaves Outside the Oven
Techniques
Bake Twice as Much Bread: Steaming Loaves Outside the Oven

Looking to save electricity and maximize your baking output? We're diving into the technique of steaming loaves outside the main oven chamber to keep the crumb moist and the bake going.

Foodgeek
Foodgeek
Rogue Bakers
3 min
0 0 0about 2 hours ago
Stop Fighting the Dough: Mastering High-Hydration Shaping for the Rogue Baker
Techniques
Stop Fighting the Dough: Mastering High-Hydration Shaping for the Rogue Baker

High hydration dough can feel like a sticky beast, but mastering the technique comes down to understanding gluten, fermentation, and proper pre-shaping.

Foodgeek
Foodgeek
Rogue Bakers
4 min
0 0 0about 2 hours ago
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