Whenever you brown butter, some of it is lost - water evaporates, milk solids fall to the bottom of the pan, that kind of thing. It's possible that in browning the butter you ended up making the dough with too little butter.

I don't know if there's a method that I'd like to see younger people bring back, I just want to see everyone of every age in the kitchen.

When I'm developing a recipe with brown butter - I know how much butter I want in the end and I so I start with more butter than I'll need.

Real French people don't bake! At least they don't bake anything complicated, finicky, tricky or unreliable.

Cooking and baking are pleasures and I want everyone to be able to experience and share them.

Sometimes I think there are devils at work in the kitchen - recipes that are always perfect sometimes come out less than perfect and I can't figure out why.

Anything you make in a 'normal' sized loaf pan can be made in the longer pan - you just have to increase the recipe proportionately.