I have a dough rising which I realized was made without sugar. I used pineapple juice so I assume there was some sugar in there but this was supposed to be a sw
After reading this question, I was wondering if a similar procedure would work with something like Cheerios. Could I grind it up and use it as gluten-free flour
I am experimenting with making canelé. All recipes I've found call for the batter to be made and left in the refrigerator for at least 24 hours before ba
My local bakery tends to put flour on the top of what I thought was already baked bread (but which based on the answers apparently is flour added before the bak
There are various reusable baking/parchment paper substitutes on the market now, and a quick trawl through Aliexpress reveals at least three kinds: Cloth, rein
I have these 2 pans and do not know what to cook in them. The square one is non stick; the lid has holes in it and is curved to fit the hump in the bottom part.
I'm trying to make chelsea buns like the ones from my home town as I no longer live there so can't get them very often. I've done quite a bit of experimenting a
I've tried many macaron recipes, and all have tasted very good. The problem is they always end up as a meringue, or looking like cookies. They usually don't h
I want to make a maseca based waffle cone but I am not sure what to use as the binding agent in substitute of flour. My first assumption was to mix in a .7% rat
I found an interesting recipe (http://www.icouldkillfordessert.com.br/receitas/mingau-de-milho/) for corn porridge, in it was necessary "3 ears of corn" for the
Is there any reason not to use the wood dowelling I always see in the hardware stores/wood shops for a rolling pin for pastry?
It's finally summer and the daily temperature here is between 75-85 - which I figure is finally good for making my first starter. My concern, though, is that th
My pound cakes stick to the pan regardless of the efforts I take. I have used baking spray, olive oil, butter, butter & flour, and tin foil strips. I have c
I've been using this setup for 60% hydration dough: 20 mins in cloche, covered, 500° 10 mins in cloche, covered, 450° 20+ mins uncovered, 450° Fo
I'm making a dark chocolate cake, it calls for white sugar but I have an unopened bag of granulated suagr at home. Can I use that instead to save some money or
Baked desserts from home and fine restaurants leave no bad taste in my mouth. But catered deserts at my workplace or those purchased from a gr
I like to cook a very simple recipe for roasted potatoes: I peel and cut potatoes to cubes, mix them in a sauce of olive oil, garlic and sweet paprika and place
I have been reading about home malting here and here for the purpose of making my own malted flour. However, I doubt my grain has been inspected for Fusarium an
When I make bread pizza or toasted sandwiches in my oven, the outer crust dries out. Which elements should I use for baking to prevent it from drying out? My ov
I want to bake edible bowls that go with e.g. salad or snacks, that is, I need a non-sweet, bread-like dough that gets reasonably hard when baked but is still s