I have a new sourdough starter I made about 2 weeks ago. I took it out of the fridge yesterday afternoon and fed it. It was slow to rise and even placed in the
I've tried several pizza recipes but the rim/crust always comes out white, no browning at all. I used all-purpose flour, salt, instant yeast, water and olive oi
Every dough recipe I have ever seen follows the same paradigm. Mix ingredients, kneed, rest, kneed, roll into a ball and place in a lightly oiled covered bowl,
I've been making my own tofu for a couple weeks now, first making fresh soy milk using my soy milk maker, and then combining the fresh and hot milk in a bowl wi
During my move to a new home a 10lb bag of granulated pure cane sugar had some vegetable oil drip onto it. After 2 days when I observed that I took the sugar ou
I am trying to make sourdough bread, but was only able to get whole wheat pastry flour (due to covid). Characteristics of this flour (from Bob's Red Mill) are:
I bought a chocolate bar and only hate half of it. I want to store it in the freezer, but part of it will be uncovered. Is this a safe way to store it in the fr
While tasting some chocolate chip cookies I made, I noticed a salt taste in one bite and I wondered; if the salt was powdered, could it be incorporated better?
I have been attempting to make home beef sausages. I have pretty much did everything according to the playbook. (Cure, spices salt, casing, etc.). However due t
This may be a difficult question to answer but if you have any recommendations, I would greatly appreciate it. I’m going to be opening up a small a home
Last summer I went to Crete for a short vacation, and came back with fond memories of the local cuisine. Before leaving I bought some spices, among them a smal
I have been given a gourmet hamper which includes a chorizo sausage. There are no instructions on the packet to say what it is. I have had cooking chorizo bef
my oven has recently broken, it turns on but does not heat. On the other hand, my broiler works just fine and I've been able to cook peach cobbler and peach bre
I bought some fresh packed chicken livers from the supermarket (refrigerated). At home I froze them. Today I've thawed them and they were bloody. I've put them
I've never used Tilda rice before, but I'm considering trying it and I wonder if it's worth the cost. I usually use India Gate or whatever is
Does anyone know how to make pizza without pizza sauce? Maybe some kind of replacement?
I bought some buckwheat groats recently. These are from a different source than where I normally get them, and I notice that these have a slightly grassy smell
I’ve been making Macarons for a while but I have recently started to try the Italian method for making them and have basically failed 95
I am trying to come up with a recipe for a wrap (in a tortilla) and my idea features slightly fried vegetables and spring onion, sour cream, spinach and mozzare
I'm assuming asking this question is ok since questions about kitchen equipment and cutlery are permitted. So far I've only found steel plates that have a ve
I had started my first batch of sourdough starter a week back. Its just wheat flour and water (haven't added any pineapple juice or any other fruit juice). The
If I left food out of the refrigerator for some period of time, is it still safe? If I left it out too long, can I salvage it by cooking it mo
I made a no-bake matcha cheesecake with cream cheese, yogurt, whipping cream, matcha powder and gelatin. The type of matcha powder I used was not very green but
I have been following a recipe to make sourdough bread and a starter. The recipe said to cook the bread in a dutch oven or a cast iron casserole dish. Since I h
Would there be any benefit to feeding a sourdough starter with beer instead of or in addition to water?
I have liquid jaggery and I want to know how much to use if I need 1 cup of jaggery powder for a recipe
I'm totally new to baking/using flour in general. I'm wondering if Type 405 is enough for a recipe that specifies "self-rising flour". Germany's Flour Type
I know that there are formulas for switching from and to sourdough and or preferments, but even though my library grows I haven't found such a formula. I have a
I found this recipe that requires thick cheese sauce the reviews was good but her mac & cheese was light and I was wondering will I be able to cook my mac &
For a single burger I am using a Cusinart 7 ¼ model II 9022-18 18/10 stainless pan. For my first attempt at searing a 3 lb. pot roast I will be using a 4