Food, useful tools & the everyday kitchenA well-used kitchen.
A well-used kitchen.
A well-fed table.
A welcome from Petey
I like a kitchen that feels lived in. A loaf on the board, a cloth on the table, and room for one more.
Pull up a chair
“The first slice.
A little butter.
Nothing much to add.”
The everyday kitchen journalWood. Linen. Something good to share.
THE LATEST GUIDES
New in the kitchen notebook
A useful answer for the next time you cook or bake.
FROM READING TO DOING
Choose your next useful step.
Choose a pan for the bake
Keep the recipe, inside base and oven fit together.
Measure the small things
Keep the calculated amount and the scale reading separate.
Fit the whole tray
Check the outside dimensions and the oven instructions.
Good food starts
with paying attention.
“I’m Petey, a Filipina living in Europe. I love to bake—especially focaccia. A loaf on the board, a little flour on the table, and something good to share: that’s the feeling I want to bring here.”
PeteyThe starter notebookA little flour.
A little flour.
A rhythm of your own.
Work out a feeding by weight, keep a note of what you see, and make a calendar that fits your days.
Open your starter notebook ↗Keep / Feed / Notice / Repeat
20 g starter
40 g flour
40 g water
Open the kitchen notebookSimple things,
Simple things,
worth knowing well.
Find the right tool for the task, a method worth practising, and a little more ease in the kitchen.
A pan. A purpose.
A place on the stove.
Shape, size and surface: get to know what your cookware can do.
Explore cookware ↗
A little more
for the table.
Explore flour, water, oil and the ingredients that shape a baking formula.
Try Baking Composition ↗
Start with
what’s at hand.
Seven subjects, from everyday preparation to cooking and baking.
Read the kitchen journal ↗The Cooking Technique AtlasA feeling for
A feeling for
what happens next.
Choose a technique. Find the setup, a useful observation and the tool that supports it.
A browned surface
Sear
Bring food into contact with a hot cooking surface to develop browning. The useful question is how the surface is changing while the rest of the food cooks.
- Surface moisture and crowding affect contact with the pan.
- Watch the contacting side and the recipe’s cue for turning.
- Browning is a surface observation; check the centre as the food requires.
New / The Baking Composition toolA little flour.
A little flour.
A little understanding.
Change a proportion and watch the weights settle into place. Learn what each ingredient brings, then keep the formula in your own notebook.
Explore what goes in ↗Deutsch: drei visuelle Backwerkzeuge ↗Flour 500 gWater 375 gOil 25 gSalt + instant yeast 12 gA 912 g illustrative formula study. Explore the arithmetic; use a complete recipe to bake.
The kitchen libraryA few good places
A few good places
to begin.
Seven connected guides, with useful tools and a route into the Technique Atlas.
01
Cookware
Choose pans by the meals you make, the space you have and the care you will actually give them.
↗02Prep tools
Knives, boards, scales and the small tools that make preparation easier to organise.
↗03Countertop cooking
A practical way to compare mixers and countertop appliances without filling every available surface.
↗04Cooking techniques
A kitchen reference for heat, movement and the practical cues that help you follow a method.
↗05Baking & bakeware
A home for focaccia, starter care, baking tools and careful work on gluten-free and vegan alternatives.
↗06Everyday cooking
Read recipes, plan the order of work and make practical changes without losing the method.
↗07Storage & preparation
Choose containers, plan preparation and keep a clear record of what belongs where.
↗Room for the tricky bakes
Focaccia, flaky layers, and a little persistence.
Our baking notebook makes space for gluten-free, vegan, and combined alternatives. Each needs its own recipe development and a clear account of what changed.
Inside the baking notebook ↗From the journal
All the notes ↗A good place to begin.
Baker’s percentage, without the mystery.
Why flour is always 100%, how to turn the percentages into grams and what hydration numbers leave out.
Read the guide ↗
Two different changes. One careful notebook.
How to frame gluten-free, vegan and combined baking projects without promising a universal substitution.
Read the guide ↗
Choose a first pan around a real meal.
A buying worksheet for size, handles, surface and care, before comparing a wall of cookware.
Read the guide ↗Choose around the job.
A short research list for weighing, baking and checking temperature, with original manufacturer sources and practical limits.
See the equipment shelf ↗
PAGES TO KEEP CLOSEThere is always
There is always
another good teacher.
Watch a bread method, follow a starter guide, and keep your own observations beside the recipe.
Open the wider kitchen shelf ↗From Petey’s kitchen“A good table doesn’t need to be perfect.
Petey
“A good table doesn’t need to be perfect.
It just needs a little room.”
PeteyEquipment to consider
Choose for the way you use it.
As an Amazon Associate I earn from qualifying purchases. These are researched product options, not hands-on test results. Check the exact model, current price and availability on Amazon.
Lodge 5-quart cast-iron Dutch oven
A covered cast-iron pot to compare for bread baking. Check loaf size, oven clearance and the manufacturer’s handling and temperature instructions.
View on Amazon ↗OXO Good Grips 11-pound kitchen scale
A kitchen-scale candidate for weighing flour and water. Check minimum increments and capacity; very small yeast quantities may need a finer scale.
View on Amazon ↗Nordic Ware Naturals half sheet, single pan
An aluminum sheet-pan option for baking and roasting. Measure your oven and recipe’s required pan dimensions; shallow rims are not a deep cake tin.
View on Amazon ↗OXO Good Grips bench scraper
A bench tool for dividing dough and clearing a work surface. Check compatibility with delicate countertops before scraping.
View on Amazon ↗Lodge 10.25-inch cast-iron skillet
A cast-iron option for stovetop and oven cooking. Consider its weight, hot handle and seasoning care before choosing.
View on Amazon ↗OXO Good Grips 11-inch balloon whisk
A balloon whisk for mixing batters and incorporating air by hand. Match the whisk size to your bowls and avoid metal on easily scratched coatings.
View on Amazon ↗Compare before you choose
Match the task and setup before considering price. These notes are editorial research, not performance scores.
| Product option | Fit and limits to check |
|---|---|
| Product imageLodge 5-quart cast-iron Dutch oven | A covered cast-iron pot to compare for bread baking. Check loaf size, oven clearance and the manufacturer’s handling and temperature instructions. |
| Product imageOXO Good Grips 11-pound kitchen scale | A kitchen-scale candidate for weighing flour and water. Check minimum increments and capacity; very small yeast quantities may need a finer scale. |
| Product imageNordic Ware Naturals half sheet, single pan | An aluminum sheet-pan option for baking and roasting. Measure your oven and recipe’s required pan dimensions; shallow rims are not a deep cake tin. |
| Product imageOXO Good Grips bench scraper | A bench tool for dividing dough and clearing a work surface. Check compatibility with delicate countertops before scraping. |
| Product imageLodge 10.25-inch cast-iron skillet | A cast-iron option for stovetop and oven cooking. Consider its weight, hot handle and seasoning care before choosing. |
| Product imageOXO Good Grips 11-inch balloon whisk | A balloon whisk for mixing batters and incorporating air by hand. Match the whisk size to your bowls and avoid metal on easily scratched coatings. |