Good evening everyone,

Thank you so much for such a lovely response to our last Holi email. I received so many responses with your college days stories that my Holi became a little bit happier just reading them! 

Welcome to Dohful's Sunday Letter , today we're gonna talk about the baking frenzy going in Dohful. 

I don't know if you noticed, but as of recently, we have been baking A LOT in Dohful these days. 

And I'm not talking about the cookies here. That's of course true because we are a cookie company and its practically our jobs to bake cookies all day. 

I'm talking about all the other kind of baking we've been doing in our Studio recently.

When I was rekindling my romance with Baking about 2 years ago, it drove me crazy to see that everyone talking about baking on the Internet was talking about it in a terminology foreign to us Indians.

Most of the ingredients mentioned (Heavy Cream for instance) are not available in India or even understood by the majority of us. And one has to go through a million confusing blogs or videos to figure out every small detail. 

I mean, is it too much to ask that someone should be talking about these confusing terms from the Indian perspective?

Plus the strangest thing is..that even though Baking has originated from France, there's an American style of baking, a Japanese style of baking, and even a Korean style of baking but no Indian style of baking. 

One can argue that Eggless Baking is an art indigenous to India and we have somewhat developed baked goods to satisfy our culinary preferences. 

But here's what I don't like.

Eggless Baking Recipes are exactly what they claim to be - just eggless recipes. There aren't any baking fundamentals associated with Eggless Baking. 

You'd get recipes of course! 

But no one will tell you what each ingredient does and contributes to, in Eggless Baking. 

Mainly because the answer is not that straightforward, and a little because I don't think many people understand this delicate science themselves. 

This thought has stayed with me for a long time now. And time and again I've tried to do my bit and contribute to it. That's why I wrote about baking hacks, essentials every home baker needs, tried to explain all ingredients like Brown Sugar, Baking Powder/ Baking Soda, and many more. 

And that's also why we bake this much at our Dohful Studio. In fact, Dohful studio was made just to do this one thing - bake, bake and bake. 

To do all the trials and errors under the sun, so that we can tell you with proof and examples - the right way of baking eggless and the things to avoid at all cost! 

Check out our Baker's Journal and the Dohful Youtube Channel if you are interested in what we've been doing so far. And if there's anything you'd like us to tell you or take a crack at, do let us know and we'll surely give it a go! 

P.S: But if you'd rather just enjoy freshly baked delicacies without getting in hassle of baking them yourself, I know just the place for you!