SAGE Dining At Home

Ask SAGE Dining's Chef Kyle

This is an excellent question! When working with a dense dough, you need to make sure that you aerate it. A lot. Try not to fold and work the dough too much, and don't punch down the little air pockets; overworked dough becomes very heavy and dense. Combine your dry ingredients, give them a sift, and then incorporate just enough liquid into the dough so that it releases from the side of the bowl. After a couple of quick folds on the table, it will be good to go into the oven. Now, remember: baking is more of a science, so time and heat will all play a factor in your end result!

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