Sean Sabin

Flour isn’t just flour. Five bags, five different jobs - all because of protein and how it’s milled. Bread flour -> bread All purpose -> cookies and muffins Pastry flour -> pie crust Double zero flour -> pizza and pasta Self rising -> biscuits and pancakes The chemistry works. Especially with @bobsredmill Follow for more of the science behind why your baking actually works.

MY WIFE SAID BROWNIES BEAT THE BOX MIX. 5 techniques. One pan. Recipe below 👇 WET • 170g (6 oz) unsalted butter — browned (@kerrygoldusa) • 140g (5 oz) Guittard 64% baking bar — melted in (@guittardchocolate) • 400g (14 oz) granulated sugar • 3 large eggs + 1 yolk •10g (2 tsp) vanilla (who really measures this) BLOOM • 42g (1.5 oz) Hershey’s Special Dark cocoa (@hersheys) • 3g (1 tsp) Café Bustelo — bloomed together in hot fat (@cafebustelo) DRY • 120g (4.2 oz) all-purpose flour • 6g (1 tsp) salt • 2g (½ tsp) baking powder CHIPS • 255g (9 oz) semi-sweet chocolate chips — coated in flour + salt (@nestletollhouse) 350°F for 22–26 min. Pull when center looks underdone. Rest batter 20–30 min before baking. 5 techniques stacked: brown butter → dual chocolate fat base → double bloom → coated chips → batter rest Follow for food science you can actually taste 🍫

Happy Anniversary @kathryn.sabin1 🫶

CAN WE AGREE PUMPKIN SEASON IS THE BEST SEASON Recipe below ⬇️ BROWN SUGAR STREUSEL PUMPKIN LOAF WET • 113g (½ cup) butter, melted • 150g (¾ cup) granulated sugar • 245g (1 cup) pumpkin puree • 100g (~2 large) eggs • 5g (1 tsp) vanilla • 80g (⅓ cup) sour cream DRY • 190g (1½ cups) all-purpose flour • 4g (1 tsp) baking powder • 2.5g (½ tsp) baking soda • 3g (½ tsp) salt • 3g (1½ tsp) pumpkin pie spice STREUSEL • 63g (½ cup) all-purpose flour • 70g (⅓ cup packed) brown sugar • 2.5g (1 tsp) cinnamon • 57g (4 tbsp) butter, melted • pinch of salt INSTRUCTIONS 1. Preheat oven to 350°F. Grease and line a 9x5 loaf pan with parchment. 2. Streusel: mix the flour, brown sugar, cinnamon, and salt. Stir in the melted butter until big clumps form. Set aside. 3. Whisk together all the dry ingredients. 4. In another bowl, whisk all the wet ingredients until smooth. 5. Fold the wet into the dry until just combined. Don’t overmix. 6. Pour the batter into the pan, cover with streusel, and press it in lightly. 7. Bake 50-60 min. Pull at 205°F internal. Tent with foil if the top browns too fast. 8. Cool 15 min in the pan, then lift out and cool before slicing.

MY WIFE ALMOST MELTED BECAUSE THESE WERE JUST THAT GOOD 😩🎃 PROTEIN PUMPKIN OATMEAL CREME PIES (with toasted oats + spices for extra depth 🔥) RECIPE BELOW ⬇️ Makes 14 Oatmeal Cream Pies (28 individual cookies) Ingredients: For the Toasted Oats & Spices: 2 cups (160g) quick oats 1½ teaspoons ground cinnamon ½ teaspoon ground nutmeg ¼ teaspoon ground cloves For the Brown Butter Pumpkin Oatmeal Cookies: 1 cup (226g) unsalted butter 1 cup (220g) light brown sugar, packed ½ cup (100g) granulated sugar 1 large egg yolk, room temperature ¾ cup (180g) pumpkin purée 1 tablespoon (20g) unsulphured molasses 2 teaspoons pure vanilla extract 1½ cups (180g) all purpose flour 1 teaspoon baking soda ½ teaspoon baking powder ¾ teaspoon fine sea salt For the Protein Crème Filling: ½ cup (113g) unsalted butter, softened ¼ cup (30g) vanilla protein powder ¾–1 cup (90–120g) powdered sugar, sifted 1–2 tablespoons milk or heavy cream ½ teaspoon pure vanilla extract Pinch of fine sea salt *instructions pinned at the top of the comment section*

MY WIFE SAID THESE ARE THE BEST COOKIES SHE’S EVER HAD 🍪🧬 and this was my first time ever making them. i haven’t touched a chocolate chip cookie recipe in years. so instead of guessing, i used food science. four techniques that bakeries actually use. first batch back had to count. go make these and tell me i’m wrong RECIPE: 225g unsalted butter, browned and chilled solid 113g cold unsalted butter, cubed 220g brown sugar 100g white sugar 2 eggs + 1 yolk 8g vanilla extract 177g all-purpose flour 195g bread flour 6g baking soda 2g baking powder 6g fine salt Semi sweet chocolate chips @hersheys XL special dark chocolate bar flaky sea salt to finish Brown 225g butter on medium heat until deep amber. Pour into a glass or stainless bowl, scrape every milk solid. Chill until solid. Cream solid brown butter, cold cubed butter, and sugars just until combined. Add eggs, yolk, and vanilla. Whisk dry ingredients separately. Fold dry into wet. Fold in chocolate chips and chocolate bar. Scoop into 100g balls. Chill 1 hour minimum. Bake at 375F for 12 to 14 minutes. Slam the tray on the counter 2 to 3 times the moment they come out. Flaky salt immediately. Rest 10 minutes on the pan. Save this post to try the later 😜