When making chocolate glaze for éclairs or donuts, I want to use almond milk (well mainly because I don't normally have heavy cream readily available but
Can you please answer this. Is apple a wet or dry ingredient? It will be grated
I've just made some 50/50 loaves using a biga. The taste is quite good but I'd like the crumb to be more open. The biggest issue is that while raising the doug
The last batch of challah (bread) that we made had a very chalky undertone and aftertaste. This time, the dough has a faint smell of the chalk (we didn't bake i
This is my latest attempt at making chewy cookies. I used: 220 g butter, melted 200 g brown sugar 100 g white sugar 320 g all-purpose flour 320g 1 whole
I unthinkingly followed a recipe for a type of chocolate cake where it said to dust the cake form with breadcrumbs after greasing. Unsurprisingly the toasted br
Please could you help me find out what went wrong? I have made these before and they were slightly soft, but edible. This batch half set, but still runny Ingre
I just moved to the San Diego area and began making my bread starter from scratch (it's 3 weeks old now) from the Tartine cookbook. I just made the country loa
I want to try a dessert using a can of cinnamon rolls for a crust. What I plan on doing is pressing the cinnamon rolls in the bottom of a 9"x13" pan, spreading
I love to bake and have come across several peanut butter recipes (cakes, cookies, even a multi-layered/multi-component [cake & cheesecake layers] cake) tha
I am pretty sure I know the answer to this, but I need to know for sure to settle an argument with someone... Is yeast still active after the bread has been bak
I am trying to find out how big an oven has to be to cook a 25 lb. turkey. There is a new double oven on the market at Sears that has the two ovens about the s
I want to make a double or triple batch of of this Italian bread recipe that I have. It's for a bread similar to what they serve at Macaroni Grill. My problem i
Whether is be homemade pizza or adding topping to the self-rising frozen pizza we love adding meats and veggies. We often have tomatoes at hand. I slice them
Is there a resource i can use to learn how to bake in my convection oven? I know that it can improve the results greatly and i am just not understanding it. I
I've heard of two separate ways to use a water bath when cooking a cheesecake: placing the cheesecake in the waterbath, or placing a roasting pan full of water
I'm perfecting a recipe for queijadas de leite - a traditional Portuguese custard/pastry. It's a mixture of eggs/sugar/milk/flour, very liquid in its raw form.
What causes the crown of a bread loaf to crack as it bakes? I would like to prevent it.
This is my first time making anything using yeast, but I decided to try making Dominique Ansel's At-Home Cronut recipe. Everything was going fine, but I realize
I started experimenting with baking using mixture of wheat and barley. The loaf was very tasty when made this way. Barley is one of the grains that has gluten.