I'm following this yogurt-based sourdough recipe, and (right now) at the 18-hour mark, it (the dough) smells like alcohol. Is this a bad sign, that it should no
I see Pillsbury pre-made dough rolled in tubes. This makes it easier to open it at one end and chop off slices as needed. In my case, I force freshly made coo
If butter is melted then refrigerated to soften consistency will it have the proper results if recipe calls for soften butter?
I want a crusty bread from outside and super soft almost like a croissant inside. What flour should I use?
I have always wondered why baking with refrigerated eggs VS room temperature eggs comes out much better. Can anyone explain why please?
I would like to make some amazing breakfast treats to serve at an event we are hosting but I am part of the event and will be very busy the wh
I'm starting with a recipe from Peter Reinhart's Whole Grain Breads that uses an overnight autolyse of a soaker (whole wheat flour, your choice of other grains,
I've made several batches of this recipe for savory biscotti. They are a pleasant crunchy texture after baking and cooling. The next day, after being stored in
I'm trying to make shortbread cookies the proper way. Should they be cooked through, but without any browning? Or, should they be lightly browned?
I'm using a recipe for rough puff/quick puff pastry as the dough. The filling is cheddar cheese and pimentos. After baking at 350 degrees F for about 35 minutes
I saw some expert advice for someone's problems with Choux pastry posted here: Choux pastry (Chocolate eclairs) doesn't rise I'm having problems with this 'che
Is there any real differences between keeping a sourdough starter at a thick dough like consistency compared to a more watery consistency? Aside from the genera
I'm wondering if it is possible to bake on a SilverFire rocket stove, ie. by attaching a metal box to the top, or any other way? I have researched it- Google se
I am trying to create a double layer 12 X 17 inch sheet cake. How do I get the cake layers out of the pan and placed one on top of the other in whole pieces wi
How can frozen pizza be baked in an oven without a tray, without running the risk of melting like in the picture below (found on teh internets)? Or does that ju
The Clabber Girl FAQs say: Rumford Baking Powder's reaction is approximately 70% with moisture (or in the bowl) and the rest when heat is applied. Clabber G
Can you wrap spare ribs in foil and convection bake or should it be conventional baking when wrapped in foil?
using my standing mixer, I creamed the butter and sugar, added the eggs, one by one. Then added some lemon juice, the batter became grainy. I wonder if my lem
I would like to ask what would be the difference between a bread dough that had a sufficient water component, vs a bread dough that wasn't sufficiently moisturi
I have a Moroccan style tagine, and I usually use it on the stovetop. The recipes or guidelines I have found for baking bread in a tagine usually depend on usi