According to pretzel bread recipe, raw dough buns must be dipped for 30 seconds into a water with baking soda before going into the over in order for them to de
On the cover it shows it can do baking, but when I read the manual it shows no option for baking. I am confused with the knob options. Can someone help please?
I am trying to make dill rolls and I am following the recipe but cut it in half. Instead of margarine I used butter and vegetable oil. Those were the only chang
I have a sponge cake recipe which has been in our family for a long time: 6 eggs 1.5 cups icing sugar 2.5 cups flour 1 cup milk 1 cup oil 1 t
I have a gas oven. I have raised a question regarding it before, Baking in gas oven does not brown the top. This time when I baked I placed a aluminum foil in b
I'm making Russian Black Bread for the first time, and I don't tend to follow recipes exactly. (I do weigh ingredients and understand how to speak in baker's pe
I started a plain 65% flour+water+poolish, mixed it up and left it to sit for a few hours before kneading. When I came back, I discovered I hadn't stirred all t
This morning my ongoing poolish lived up to its troublemaking name. Over half of it (by weight) ran out over the counter overnight, through the screwed-down lid
I have a brand new granite countertop, and a lovely metal dough scraper that a friend gave me. Am I likely to damage the counter if I use the scraper regularly
I always put BBQ sauce on my chicken after it is done baking, but I was wondering if I can do the same while seasoning it to save time?
When I beat egg, I notice a difference with the surrounding temperatures. I have heard that we should beat eggs at room temperature, but in my country the tem
I have read many questions and answers on puff pastry but I still need to know what happened to mine: My pastry did puff up nicely but deflated as soon as I rem
I see this instruction when making rye bread: let it proof until soft. How can I tell when it's soft? I keep baking Jewish rye and letting it proof longer and l
I want to approximate kaiser rolls, as you would buy in a deli or bodega. I tried this recipe, and the results were tasty, but not really a kaiser roll. Specifi
So I've been having issues with this GF tapioca pizza crust. I like the crust a lot because it's allergy friendly (no yeast/soy/gluten/nuts/anything really) and
I made this recipe for oatmeal bars, following the instructions with just a couple changes. Although they turned out well, I would like to reduce the sugar cont
I've been reading up on cookie science, and read that melted butter makes a denser cookie, and creamed room temp butter makes a cakey cookie. I'm looking to mak
I've been working on a starter and feeding it daily for a while now and it really seems active, smells yeasty vinegary and generates plenty of bubbles. I am t
I am trying to line a tart ring to get 90 degrees corners and straight edges. My method, until now, has always been to chill the dough properly, roll it out and
My recipe calls for shortening, I want to substitute lard for the shortening, will this work? Or can I just use butter?