The goal with many pastries seems to be limiting gluten development, by reducing the amount of water (e.g. replacing water with vodka in pie doughs) or reducing
I saw pictures of some sweet buns that look striking, and I cannot find a recipe. The buns are described as "sweet stones of Perosa." Here is a picture of sweet
I bought Oat bran and ground it until flour consistency, I was wondering, can I use it as flour for baking? (pancakes, bread etc.) Same question for wheat bran
Is there any reason that a marble rolling pin would perform 'worse' than a wood rolling pin? My roommates recently bought a visually appealing marble rolling p
Newbie baker here with a pizza dough recipe that says this: Mix and ... allow to rise at room temperature for 8 to 12 hours. Turn dough out onto lightly f
I have a recipe that calls for a Duncan Hines butter cake mix 4 eggs ½ cup sugar 1 cup Wesson oil 8 ozs sour cream. Cook in preheated oven 1½ h
It is winter down here in Australia and I find it challenging to find a warm spot to raise my bread dough. What I have been doing is placing the dough in the ov
The other day I was looking for chicken steak recipes, and most of them suggested to use an oven. They mentioned particular temperatures and times. But the pr
Big green egg (and other kamado style ovens) can be used for many kinds of different breads. What is an optimal way to bake naan and/or tandoori roti in an egg(
I've tried to make macarons eight times in a row and I failed. I used this recipe (text version is in the description below the video). They all cracked on top
Will I need to make adjustments for cook times on something like a casserole or lasagna if using a 8x12 baking dish instead of 9x13? Thanks
Modern baking powder is basically always "double-acting". This makes a lot of sense compared to the older single-acting powder, since the gas formed during baki
Is there anything I can add to a standard no-knead bread recipe to allow the bread to stay softer for longer? Bread baked the night before, while still edible,
After looking online on several websites and forums, there seems to be conflicting answers to this. Some people say that it gives a lighter texture, while othe
Can I just double the Libby's recipe and bake the pie in a 10 inch by 2 inch pie pan?
I am interested to make Mysore Pak, the Indian sub-continent lightly-roasted Besan (Chickpea flour) based cake. I can indeed lightly-roast one cup of Besan, ad
I have recently experimented with adding a strawberry swirl to my cheesecake. I am using homemade strawberry jam to swirl in the flavor. Everything has gone gre
I assume it's so that heat from the oven can reach the core of the bread loaf within a certain amount of time, without over-exposing (and therefore burning) the
My sister recently started making NY cheesecakes (Baked) according to an online recipe she found. I assisted her in doing so, and every time I mentioned any kin
I'm new to baking , so i was wondering how can i bake different kinds of cheesecakes in a spring-form pan at the same time? Example: i want to make NY cheesecak