I'm learning to make cakes from scratch and bought two of these 4-inch round pans to make a small layered cake. After letting my layers cool, I turned one laye
It was my first time baking and followed a simple bread recipe. The ingredients are listed below. My problem was after mixing, before kneading, the dough was st
I decided to make 2 sourdough starters, to see if one would come out better. I only want to keep one and I dont know which one to choose. One has formed a hooch
The bread recipe I followed should have made a bread with a brown-ish top but mine didn't. The output was edible and not raw but the color was pale or light yel
Sometimes I prepare a pizza dough that is a "direct" knead, no fancy preparations, works with all-purpose flour, rises in a couple of hours with regular yeast,
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?
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’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 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 &
We have a recipe and it tells us to put X grams of flour and Y ml of water. And some of this type of recipe tells us to add flour slowly according to the consis
Would it be helpful, harmful or neutral to fold dough during the autolyse? Let's say we're doing a long cold autolyse. At first I assumed it would be helpful t
I would like to know if there is a formula or technique for understanding the ideal/optimal conditions for dough autolyse? I understand that different flours/g
I'm making a cinnamon raisin bread. The recipe calls for 5 3/4 cups of flour and 4 tsp of sugar in the first part. Later on it calls for 3/4 cups of sugar mix
I'm about to try a macaron recipe at home; I'd like to start with a half volume in case they turn out particularly badly. Given the macarons will be on a single
I have been experimenting with croissants and found that, delicious as they are, they are dense, not light and fluffy. The layers are very close together, not
Patient: Brioche. Dry like a croissant. Huge air bubbles. 120 g all purpose flour 96 g heavy cream 1 egg 10g yeast salt 10 g sugar Mixed ingredients with lumps
I would like to replace the two eggs in this recipe with carbonated water: Ingredients 1/3 cup shortening, butter, or margarine ¾ cup granulated sugar
I like to do a lot of baking without eggs, and so I realized I should be adding either extra baking powder or baking soda to make up for the leavening that an e
Long story short, I think I overestimated how much my dough expanded during the primary fermentation (it's supposed to double in size, I'd say mine was only 1.3
i am stuffing cream cheese inside chicken. i would like to bake it off in the oven. what can i add to the cheese to make it not melt out