First, an important introduction with potentially relevant details: I've been maintaining some sourdough at home for several months now, initially made from org
I'm on a mission to make myself the highest of high-protein brownies. However, the recipes I've found for "high-protein" brownies are lacking in the protein are
Is Erythritol acid or alkaline and what is it's pH compared to brown sugar? In many baking recipes, baking soda is added together with acidic ingredients, such
The taste is great and it is soft, a bit chewy and not dry, but it is still too crumbly. When I push it, it is too easy to break apart. Could you please explain
My dad and I bought some pollen at a fair about five years ago, and other than taking a little handful out and munching it every so often, we've never really us
I consider myself a reasonably successful baker, including making my own bread dough from scratch. Lately, when searching for some new and different recipes, I
I am making homemade pizza using a store bought pizza base. I know this is a fairly basic problem, but I am new here. Anyway, I own a Samsung microwave oven w
For example, I often make banana bread. I'd like to effectively keep the same recipe but use pumpkin instead. Bananas are ~72% water while pumpkins are ~90% wat
Whenever I try overnight fermentation for better flavor, I find that bread won't rise so much after it has been shaped. The dough rises beautifully during the
What is the best kind of bread to use for french toast if you want it to be fluffy? I like using Brioche bread, but it isn't very fluffy! should I use the bread
https://www.splendidtable.org/recipes/crunchy-cheese-puffs I'm a beginner DIY-er homecook who would like to make everything I eat without setting foot in a sup
Let me start by saying this is my first attempt at using a bread maker. I just wanted to know if the temperature of the liquid used in the bread recipe matters?
After I have let store bought frozen roll dough rise can I refrigerate to cook later! Thanks
I'm really trying to make a great low fat muffin. No matter how hard I have tried with this one (I am not over stirring), I can't get these to rise past a mini
I purchased some "super bagel flour" that lists these ingredients: Bleached Wheat Flour Enriched Malted Barley Flour Potassium Bromate Is "malted barley flou
Not sure if my dough was over or under proofed. I cooked it and it is quite dense. It did not rise as much as I thought it would. I cooked for the time in recip
I like to make chocolate chip cookies, and the first batch always turns out great. However I don't use all the dough at once, so I refrigerate the leftovers. Wh
Edit: thanks for all the advice! I worked these half as much, and made sure to let them cool. Great, round results!! To start, I'm using this recipe: https:/
I have a white bread recipe I use frequently I'm pretty happy with. It calls for 3tbsp (64g) of honey. I have a bottle of karo light corn syrup "with real vanil
Came across a Challah recipe which called for adding ingredients in the following order: water, yeast, flour, eggs, sugar, salt and oil/butter. They highlighted