Can you make your dough and stuff it/roll it with meat or whatever you choose, then place it in fridge overnight to be cooked the next day? What I mean is, do
Many sources suggest that olive oil loses its distinctive flavors when heated to high temperatures (e.g., Can extra virgin olive oil be used for stir frying, ro
King Arthur sells pizza dough flavoring on their website. I'm looking to try to homemake some since my dough is a little bland. The ingredient
There are only 3 rack settings in my gas oven. I have baked on the top rack and my bread is raw. Which one should I use to cook at 350f for 35-40 min.
As I understand it, tangzhong in relation to bread making is an Asian technique in which a portion of the flour in the recipe is pre-cooked with water to make a
I'd like to try an English Muffin Bread recipe, which makes two loaves, but I only have one pan. I assume that I can simply cut the ingredients in half, but the
I recently made coloured swirled bread, in which different colours of dough (in my case a coloured and an uncoloured piece) were rolled together and baked in th
Sometimes I need to bake a loaf or loaves of bread as soon as possible with my sourdough starter. For example my few tablespoons of starter needs to become bre
My family has been trying to get away from using yeast. So I've been experimenting with using baking powder and baking soda as a leavening agent in my bread lo
In other words, what is the maximum temperature of water I can use in yeast bread dough? I don't proof the yeast, I use rapid dry yeast and I just add it to the
Should I change the water or flour I feed my starter? I am using the same recipe provided by Chad Robertson's book 'Tartine Bread', only changing the water from
Is there a general rule to the amount of time I knead dough? Some recipes will say "until it is considered soft and smooth". Regardless of what the recipe claim
Is there somewhere I can buy Grupen Meyer Danish Flour or Campaillette French Flour in the United States? Watching different videos of master bakers in Europe,
I've been taking a crack at a few variations of the Elven Lembas bread recipe from Lord of the Rings, because I'm a nerd and like to make random things. A commo
Just made my first loaf of Challah (traditional Jewish braided bread). Bread came out great but the outside was a little crustier than I was expecting. The reci
I've been doing a lot of yeast bread baking as of late and I got to wondering what the salt in the bread was for. Upon doing some research it turns out (aside
What are some techniques for making bread and/or kaiser style rolls that are very airy with large holes inside, kneaded in a bread machine then baked in an ove
Lately I've been making a lot of no-knead bread, not out of laziness, just love the crustiness and rich flavor. I was thinking about trying to make a loaf but
Friend of mine had a dry goods mix that included things like flour, salt, sugar... it kept indefinitely and could be used in proper portions for any number of b
My question is this: Can you reuse the left over scone dough to make a loaf of bread? And how would you go about doing so?