We are currently preparing to bake bagels after a recipe by Cynthia Barcomi. Strangely, in that recipe she uses both dry and fresh yeast in equal amounts. When
I got a new baking book for Christmas; in it, I found the following sentence: [To bake this bread] you will need the following kitchen tools: a digital scal
Yesterday, I made a sourdough loaf with a high hydration (80%) and as usual, when I turned it out of its banneton, it simply couldn't hold its shape and became
Possible Duplicate:How dangerous is it to bake food with plastic? I baked a cake with a piece of plastic in the oven. Is the cake saf
I just baked a spiral ham for an hour. There was a little piece of plastic that I was supposed to 'remove before cooking', but I didn't notice it. After an ho
I have a simple recipe for caramel pudding. It says to steam the pudding mix until it's set. It's a somewhat old recipe I've never tried before. So, rather tha
I've made a batch of Dutch Stollen and I want to pre-bake them in the oven and keep them in the freezer. I was thinking of baking them to 70ºC internal tem
I use double-action baking powder to make waffles. If I bake the waffles immediately, they rise nicely. However, if I bake the waffles more than 3 hours after m
We are trying to bake burger buns and we usually play the rounded individual dough on the baking tray and use another baking tray to press it down to flatten it
Is it a high hydration rate? Minimal kneading? High-protein flour to hold hydration?
I have seen someone asking how to get big holes in a bread? and then someone else asking how to get small holes in the bread? Why would someone like big holes
I want to try my hand at making sourdough starter but live in high altitude and cold weather. I'm not sure if the altitude is an issue but I don't think my hous
Hi I've just built a wood fire oven at home and I want to know how to get he pizza crust soft? Any tips for success with traditional Italian-style bread? Some
I have a nice oven but I have stopped making cakes for the reason being that if electricity goes off in between I'll have to throw the cake. Now, if I prepare
I've been trying to make seitan at home more often and have a great slow cooker version that has won me over, but no matter how hard I try, every time I bake it
Is it even necessary to use a vessel for baking breads (assuming I don't care about the shape of the bread)? In this link for (example) French bread I saw that
According to a chocolate chip cookie recipe, I chilled the cookie dough before baking but it was also written to turn the cookie dough to room temperature befor
My Oven Toaster Grill. From here: What kind of bakery items do not get horribly affected by electricity going off when the item is still in oven? Toaster o
I am making meringue's and don't have access to baking paper, would tin foil work or could I just grease the tin itself?
I tried to learn how to make brownies, searching this out i found out 2 ways: 1) Add the sugar and the eggs together and use a hand mixer to beat them until cr