Test log
Why the second batch of cookies browns faster — and what we did about it.
Residual cavity heat is measurable. We logged tray-by-tray temperature across five consecutive bakes to see how much it actually matters.
Coming soon
Notes from the Lab
What we test before you bake.
Test logs, temperature experiments, and the engineering behind predictable home cooking.
Temperature experiment
350°F on the dial, 350°F in the cavity: how we verify it.
The calibration loop behind the number on the display — what gets measured, where, and how often.
Coming soon
Steam notes
How much steam a sourdough crust actually needs.
Measured humidity pulses against crust spring, in grams and seconds — not in adjectives.
Coming soon