I use the creaming method with electric mixer. I bought oat flour (did not make it). I’ve tried adding egg yolk and sifting. I don’t want anyone to
Noticed a few spidery lines in this pie plate before using in the oven, then many more appeared after use. The glazing on the outside is still solid and smooth
Seems to be conflicting info on achieving well domed muffin tops. None seem to offer science based references. These two are good examples of
This brownie recipe (from this book) calls for eggs, beaten. I'm not entirely familiar with US recipes. What does it mean that the eggs have to be beaten? Is it
My oven does not work at the moment, but I have an air fryer. Is it possible to bake a cake in the air fryer?
There has been at least one Wharton regarding baking differences between light and dark metal baking pans, and metal vs glass. Is the difference between clear a
So, I have an old box of Koopman Oud-Hollandse Appelkaneel cake mix, which lists on its ingredients "Raising Agents 450 and 500", and looking online, it appears
I decided to bake cream puffs but we unfortunately ran out of parchment paper, what can I do?
The classical Focaccia Genovese proofs three times. First in bulk (right after partition if making more than one) Then flattened and topped with coarse salt in
I see recipes that use raw oat flour. But I have read that eating raw wheat flour causes samonella. What is it about oats that allows you to eat them raw?
I have been trying to follow some recipes in the book "The European Cake Cookbook" by Tatyana Nesteruk. Several recipes have a similar style which is... beating
I see a lot of successful home bread bakers using dutch ovens in their home ovens. They preheat the dutch oven, bake the proofed loaf inside the oven, and event
I am reading that cast iron may pop or crackle in a convection oven, and aluminum is best for it. Since Le Creuset Dutch Oven is just enameled cast iron, I coul
After making Potatoes au Gratin. Before cooking it, I placed it in the refrigerator. How long would it keep in the refrigerator until you are ready to cook it?
I need help converting this recipe and it's measurements into English! https://pin.it/30QV1w9
I see a ton of videos and photos of beautiful sourdough breads with amazing oven spring and ears like this: https://preview.redd.it/5h5dh6a898h51.jpg?width=960&
I'm reading recipes for Tiramisu that call for Zabaglione. Some say I can simply whip egg yolks with sugar in a stand mixer, while others insist I use a bain ma
Preface: This relate to cupcakes, too. Also, by "casing," I'm referring to the paper wrapper that surrounds the base of the muffin and/or cupcake. For example,
Most sourdough instructions warn not to overextend primary fermentation, as doing so will exhaust the yeast's food supply for proving after shaping. Standard so
I've been experimenting with panettone and I've come across the issue time and time again of losing dough consistency while mixing the secondo impasto (i.e. the