I used this Portuguese sweet bread recipe. The bread came out with a great crumb, great flavor, and a great crust. The problem is that the crust on the top sepa
Can I chop up a white chocolate baking bar or melt it all and then fold it into vanilla cake batter? I'm wondering if that could make me a white chocolate cake.
Was reading this question and reply, and wondering if it may pertain to my last night's effort for a good 'artisan' style sourdough loaf today: How does a sourd
I'm making a cannoli cheesecake from this recipe (http://www.delish.com/cooking/recipe-ideas/recipes/a43604/cannoli-cheesecake-recipe/). I will be adding 1-2 t
I know that the humidity can make a difference on how your bread might turn out. Do you ever have to adjust the temp. on the oven depending on the weather? I fi
Awhile back I read about in a fictional book a person who had no cooking utensils placed a gutted, cleaned fish in clay and baked it, and afterwards broke the p
I overmixed my pate sucree and it is now very soft (see picture). Is there any way I could fix it? Recipe: 1/2 cup/120g cold butter 1/2cuo + 1 tbsp/ 70g icin
I've recently purchased new ovens and was excited to bake in them as the heating circulation was supposed to be superior and temperature more accurate. Most of
Recipe here: http://allrecipes.com/recipe/19670/sweet-and-sour-sauce-i/ Ingredients: 3/4 cup white sugar 1/3 cup white vinegar 2/3 cup water 1/4 cup soy sauce
I'm looking for a good way to get uniform dinner rolls cut from a batch of dough (6 lbs dough and 4 oz per roll). I use an old-fashioned scale and I have found
I have a bread recipe that I would like to try, but it requires a ferment using Guiness. The recipe says to leave it for 4 - 6 hours to get it going. All of
I've been trying new recipes lately, and I often see instructions along the lines of: Put ingredients in sheet pan Drizzle oil over ingredients Add seasonings
I used to bake a lot but since I've switch jobs, I do not have enough time in the evening anymore. But I work really close from home so I can go home for lunch
A blogger I generally trust recently posted a recipe for a simple, brown soda bread. The recipe calls for: bread flour, whole wheat flour, and wheat germ. Wha
I am trying to improve the taste of this gluten free challah recipe. The texture seems right, but I am trying to add more flavor. I am wondering what ingredie
I have a problem with baking yellow macarons, or any light coloured macarons. The yellow (or any light colour) ones always brown, always! I tried lowering t
I made green tea muffins following the recipe here. I like my muffins moist and fluffy, so I added banana as suggested by the recipe and replaced half of the
I'd like to bake a Guinness flavored cocoa cake. My direction say to start by beating room temperature butter with brown sugar, then eggs and a mixture of flour
I've been working pretty hard on my macaron game lately and have wanted to make a savory biscuit/shell, however I can't think of what I may be able to replace p
I attempted choux pastry eclairs for the first time. The pastry came together after only a few seconds in the saucepan, I allowed it to cool before adding eggs