I saw a recipe for an Amish Friendship Bread that called for buttermilk in the starter and feedings. If I made this and gave some away, are the recipients now
I doubled a recipe for apple cake, and filled two 13x9 pans. Into the 350F wall oven they went. Recipe estimates 50-60 minutes. 60 minutes later, probe comes o
Last time I tried to make Chocolate eclairs (similar to cream puffs), the choux pastry just sat in the oven and basically fried. It didn't rise/grow and so I c
I am allergic to Aluminum and have always had a problem with what else I can use to line baking dishes or pans in the oven and toaster oven. Can you give me an
I have a recipe that the blogger said made 24 mini muffins and had enough batter left for 4 regular sized muffins. If I want to make it into a cake or loaf, wh
I came across What purpose does coffee serve in a chocolate cake recipe? as a similar question to one I'd just asked about baking. Looking at the recipe she p
I've been making traditional German pretzels with a lye bath, but the pretzels tend to bake onto the baking sheets. I've tried a few different kinds of trays, a
I am pretty new to baking and having recently just come back from Saudi Arabia I was privileged to visit the Hardees food chain (non in the UK where I live) and
I have this "weekend meyer lemon cake" recipe: The problem I am facing while making the cake is that I don't get the creamy mixture, mixing sugar and butter.
I cooked something yesterday similar to a potato Gratin using a cheese sauce. I noticed afterwards that the oil from the cheese had separated and after serving
I'm not sure if these are available everywhere but in the UK we buy these part baked bread rolls from the supermarket and after about 10mins in the oven, you es
What are the flours that can be substituted for wheat flour in baking, specifically for breads, pastries and cakes? I found a few here: Top 10 alternatives to
I made pancakes made out of a nutritional shake but some of the health benefits disappear if heated over 115 degrees F. So wanted to know what the typical inter
I would like to replace some of the brown sugar in a dark fruit cake recipe with black treacle (similar to molasses I believe), as I like the rich taste and thi
I've been baking Hallah of late from a high-precision recipe: weights and percentages provided for all ingredients. I store flour in the freezer. Typically, the
I have very limited options in my kitchen, and while the dutch oven is the preferred method for getting an 'oven spring' while baking sourdough, I do not have a
I have just picked up baking confectionery bread buns and I wanted to ask how long can I keep a mix of dough, yeast and water in the freezer or refrigerator? Th
I was wondering if I could get some advice as I have intolerances to yeast and have heard of a few substitutions from: baking soda, baking powder, lemon juice,
I have my grandmothers handwritten recipe for banana bread. the paper tore and I lost some of the recipe. it calls for 1 1/2 cup sugar, 2 cups flour, 3/4 tsp ba
What is the function of cream of tarter when it is included in a pavlova recipe. Some receipes do not require it.