Girl vs Dough 2024: The Blog Everyone Kneads to Know

Welcome to Girl Versus Dough! Lindsey Farr, the new owner of this beloved blog, is thrilled to have you here. You might recognize her from her appearances on the Food Network or her first blog, Chef Lindsey Farr. With decades of professional baking and cooking experience, Lindsey is excited to carry on Stephanie's legacy and share her passion for baking desserts, making bread, and savory cooking. On Girl Versus Dough, you'll find fun and easy recipes for everyday bakers, from no-knead bread to indulgent cakes. DeliveryRank finds out more.

Lindsey, you have a diverse professional background and extensive experience. Can you share how your journey led you to become involved with Girl Versus Dough, and what drew you to this platform?

I began my journey in the culinary world while working in finance. In 2013, I started my own blog, Chef Lindsey Farr, initially as a fun hobby, much like many bloggers of that era. I had a deep love for baking and experimenting in the kitchen, and my blog became a space to share my personal life and culinary adventures.

As I delved deeper into the world of food blogging, I developed a strong interest in photography and began to take it more seriously. This passion led me to move to New York City, where I enrolled at the French Culinary Institute, a prestigious institution that unfortunately closed during COVID.

My career then naturally transitioned into the restaurant industry. I worked professionally in various roles before finding my niche in pastry. Eventually, I became the executive pastry chef for Marc Forgione's restaurants in New York City, managing three establishments.

Throughout this journey, I always admired Stephanie Wise from Girl Versus Dough. Her food photography and voice resonated with me, and I felt a kinship with her style and approach to baking. Fast forward to the present, I am now running my blog full-time. When I discovered that Girl Versus Dough was for sale, I knew it was a perfect fit for me. I loved the look of the blog and the quality of her recipes, which aligned perfectly with my own values and goals. About a year ago, I purchased the blog, and it has been an incredible experience.

We share similar approaches to pastry, bread, and baking for the home baker. Despite my formal education and extensive experience in the rigorous kitchens of New York City, including winning competitions like Beat Bobby Flay and Chopped, I take great pride in my ability to convey detailed baking techniques to others, enabling them to achieve success in their own kitchens.

As the new owner of Girl Versus Dough, what are your primary goals and visions for the future of the blog? Are there any specific changes or additions you plan to implement?

I don't foresee any major changes for the blog because Stephanie created a fun and approachable environment where readers can tackle more complicated recipes with confidence. I want to honor that spirit. However, I do plan to take it back to its roots, focusing more on bread. The blog's name suggests a connection to bread, and I intend to emphasize that by offering solid, staple pastry recipes and excellent bread. I want it to be the go-to place for everything from sourdough to easy overnight dinner rolls.

The blog already has over 1,000 recipes, so my initial steps will involve creating new content and adding my expertise in bread and pastry to what is already there. Additionally, I aim to breathe new life into some of Stephanie's older recipes. I've successfully done this on my blog, Chef Lindsey Farr, which I started in 2013. There were many great recipes that weren't getting the attention they deserved because they lacked proper promotion. By leveraging my current experience and knowledge, I can revitalize those older posts on both blogs. This approach allows me to infuse new energy and expertise into existing content, enhancing the overall value for our readers.

Given the wide variety of recipes on Girl Versus Dough, what do you consider to be the most essential tips and techniques for home bakers who are just starting out?

Unlike many others, my number one piece of advice is to just dive in. This is how I start my YouTube videos—"let's get into it"—because it's true. You have to take the plunge and start doing things, knowing that mistakes will happen, and that's okay. In a professional kitchen or even when I owned my bakery, the only certainty was that something would inevitably go wrong. The key is recognizing this and focusing on how to respond.

With your transition from the professional kitchen to a full-time blogger, what have been the most significant challenges and rewards? How has this shift impacted your approach to baking and recipe development?

I believe the biggest way this has affected my approach is that I've had to step back from my professional self and ensure I'm considering how someone who has never baked would understand and interpret the instructions. It's easy to fall into using all the professional jargon and workflows that come naturally to me, but that doesn't always translate well for a home baker.

I've always loved teaching. When I was little, I wanted to be a math teacher, and now I've transformed that passion into teaching people how to bake. I truly enjoy this process and the joy it can bring to people's lives. In my professional kitchen life, the joy came from seeing how what I made brought happiness to those who ate it. Now, it's about seeing people get that same joy from making it themselves.

If you would like to find out more about Chef Lindsey Farr, please visit https://www.girlversusdough.com/ and https://cheflindseyfarr.com/