Who We Are?

Our Mission

Right now, Dough Science is a one-man kitchen fueled by passion, flour, and a lot of caffeine. I’m Altaycan, a professional chef based in Norway, and I started this blog to peel back the curtain on the culinary world.

My mission is simple: to show you that professional results aren’t reserved for expensive restaurants. Whether it’s mastering a 48-hour fermentation or picking the right flour, I’m here to guide you through the ‘why’ and ‘how’ of every recipe.

While I’m currently the only one sharing my notes and mistakes here, the dream for Dough Science is to grow into a community of dough enthusiasts. As we expand, our goal remains the same: to provide honest, science-backed, and accessible guidance for everyone who loves the art of baking.

What You’ll Discover Here

From the first stretch of the dough to the final crunch of the crust.

The Perfect Crust: “Mastering the leopard-spotting and that airy, cloud-like texture you see in the best pizzerias.”
Kitchen Chemistry: “Understanding flour types, water pH, and how temperature in Norway (or anywhere!) affects your bake.”
The Chef’s Notebook: “Exclusive tips from professional kitchens, simplified for your daily baking routine.”