For my mom's birthday, I want to make an angel food cake. I am against using any type of processed sugar (even cane sugar) but I am okay with fruit so I am lo
so I made these coconut cookies for the first time and everything tastes fine except for this added unflattering bitter aftertaste. The taste wasn't pungent but
I have to prepare something that will be eaten for breakfast or as a snack in the afternoon, using mainly lupin flour and (full fat) soy flour and without using
Short question (TL;DR) Is it possible to heat part baked baguettes (or part baked bread in general) in the oven, but keeping it inside a pyrex container with a
Is it possible to reduce the amount of yeast and increase the rise times for leavened doughs? If so, is there a simple method to calculate the changes? Does 1/2
I made some cookies about four days ago - a modification of a fairly standard chocolate chip cookie recipe augmented with cocoa powder in the dry ingredients, a
Taking a regular loaf cake, say a pound cake, and a glaze of about 3/4 cup confectioners sugar to 2 Tablespoons liquid: What actually happens if you pour a gla
We use ascorbic acid to help keep our breads from molding over but we have now the option to use calcium propionate. I can't find much online to help distinguis
I would like to cook finger food for my one year old. I am looking for a recipe for a soft cake-- something like a loose cheesecake or set custard in terms of c
I made a chocolate cake and recipe calls for buttermilk and oil which makes the batter liquidy,but when I bake it, they turn out rubbery or they become very den
Is there any way to figure out the potency of different binding agents, such as: Konjac, Xanthan Gum, Guar Gum, Corn Flour, before purchasing them?
I'm not new to baking but I'm new to experimenting with baking. I just don't want to experiment with baking when many resources are invested in the recipe. So
If breads are reheated in a bakery, will this cause the bread to become hard?
Starting point: I was trying to follow a red velvet cake recipe from the internet, but since I always try to replace industrial/artificial ingredients by more
Not sure where I went wrong 3 layers cake, cutted the top (levelled) Cooled overnight Did buttercream in between and on the sides Fridge for 3hrs It's offs
I tried to cook croissants following a recipe. The whole process went smoothly, there was no butter melted and the yeast was still active. But when I proof the
Irrelevant context: I've been borrowing a friend's air fryer, and I love how fast it cooks! So much that I'm considering getting one of my own to cook 80% of m
I haven't fed my sourdough in about a month so I was going to feed it and I saw a black spot on the dough. I scooped it out and fed the sourdough.I'm worried if
I'm baking ~67% hydration bread, following this recipe Kvali food dutch oven bread. The bread is baked using a covered cast iron casserole dish heated to 250'c,
Sorry if this is the wrong forum. I can make a nice Tiramisu but the photo does not look good. I make Tiramisu, get a slice of it and photograph it. Challenge i