When I made a dough, I dissolved natural organic yeast in water, but it didn’t make bubbles. Is this a sign that something is wrong?
While double checking a recipe I realized I might have used the wrong type of yeast. There is instant, active, liquid, dry and fresh yeast. What are the culinar
I like making fruit crumbles, and I like fruit crumbles, but I have a problem... I always make the crumble topping by estimating quantities, adjusting the ingr
I'd like to make sodium carbonate for ramen noodles. The instructions on the web however vary greatly. One source says to bake baking soda at 350 degrees for 2-
I don't have bread flour or gluten and I want to bake choco chip cookies with a chewy texture and hard crust outside as well as inside. Can I use plain flour a
I have a large amount of very good quality dry aged beef fat (not suet). I would like to try making cookies using the beef fat in place of the butter. I was thi
The expiry date is 10.2015. Are they ok to use or should I throw them out ?
I want to use Matcha powder in some baking recipes (cake, macaroons, cheesecake, etc), and while I think it tastes fine many others have told me that it is too
Hi Seasoned Advice Forum Members I am a semi experienced Artisan Bread Baker. I am currently teaching a 9 year old boy the basics of bread mak
Should red potatoes that are quartered be cooked skin up or down in the oven? (Oiled!) Hoping to get delicious crisped results!
Let's say I'm using a 100% white bread flour 70% hydration dough (with or without oil) for pizza to be baked in a home oven; how should I change the formula, or
Here is what my cake looks like: I'm using the following ingredients to make the cake: 1 egg wheat flour milk some kind of flavour essence like vanilla ess
I am experienced in baking; I am 65 years old and been baking and cooking for a while, but this problem has got me going crazy. I have recently purchased two
I've read one cook say, "I add baking soda when I make bread using buttermilk. The buttermilk is acidic enough that it interferes with the environment that com
Whenever I bake something, I am afraid of opening the oven door because I think heat/hot air/steam will escape. For example, today I made baguettes with a wat
I have been trying to search for this device for days. I’ve used the terms “dough rolling frame, caramel ruler, confectionery frame, ganache frame
I recently made a pumpkin cheesecake in a springform pan. The instructions say to run a knife around the outside immediately after removing the cake from the ov
For my gluten free baking, I "have to"* make my own single acting baking powder. I use 2 parts cream of tartar and 1 part baking soda (bicarbonate of soda). It'
I usually make a pizza dough for 3 pizzas, from 500g flour, but once I made a double sized portion, with doubling everything in the recipe and I was not totally
I tried baking this receipt and followed the instructions https://www.youtube.com/watch?v=nYQ5uc6plCs The cake turns out ok but it's not a sponge like shown, i