Recipes
Solid Fat or Oil, Early or Late: How to Pick Your Fat for the Crumb You Want
Control the texture of your baked goods by understanding how fat's physical state (solid vs. liquid) and timing of addition (early vs. late) influence gluten development and final crumb structure. Choose fat type and timing to achieve desired tenderness, flakiness, moisture, or chewiness.
Amara Okoro·October 18, 2026
