Khinkali are boiled meat dumplings from the Georgian cuisine. They're formed putting about a spoonful of ground pork+beef meat with water and spices in the cent
When aging pizza dough in the refrigerator for 1-2 days, I mix the salt and "Saf-Instant Dry Baker's Yeast" (a Japanese brand) with the flour and add room-tempe
The recipe is 500g flour, 325g water, 20g cake yeast, 10g salt and 20g of olive oil. After kneading I split it into 4 and store them individually in oiled freez
I have tried a number of times to make my own pizza dough. Where I am falling down is the sponge. In general, I am mixing a packet of yeast with about 2/3 C o
I am having great results with no-knead bread, generally leaving this to proof for up to 18 hours in a coolish (20 C) room. I'm thinking of upping my game and
We usually keep pizza dough in the fridge for three days before making the pizza. We use the normal ingredients such as flour, sugar, salt, yeast, olive oil an
I see all kinds of different dough recipes for Pizza. They all contain flour, salt, yeast and water. Some contain olive oil as well. The recipes are not consist
When I made a dough, I dissolved natural organic yeast in water, but it didn’t make bubbles. Is this a sign that something is wrong?
Let's say I'm using a 100% white bread flour 70% hydration dough (with or without oil) for pizza to be baked in a home oven; how should I change the formula, or
The goal with many pastries seems to be limiting gluten development, by reducing the amount of water (e.g. replacing water with vodka in pie doughs) or reducing
I recently made Pizza following a recipe that asked to bulk ferment for 24 hours in the fridge, then shape and then proof for another 24 hours in the fridge (in
I often cook Russian dumplings - pelmeni, but it relates to any similar kind of dumplings. Basically, you wrap small balls of ground meat (mixed with spices and
EMERGENCY! I am making a pizza recipe and am deciding between having it for dinner tonight or tomorrow. I was originally planning on doing it tomorrow because
Newbie baker here with a pizza dough recipe that says this: Mix and ... allow to rise at room temperature for 8 to 12 hours. Turn dough out onto lightly f
It is winter down here in Australia and I find it challenging to find a warm spot to raise my bread dough. What I have been doing is placing the dough in the ov
When I didn't have any bread in house I baked some dough of just flour and water. I was quite pleased with the result but it was still a bit "compact". If poss
I heard that meat isn't safe to bake or grill in a microwave because there may be tiny areas that contain less moisture and hence not cooked through as microwav
I am pretty busy this week but I want to try making Augustweggli buns. The recipe says to rest the dough for 1 hour but does resting the dough a couple hours (e
It's possible to buy 'part-baked' baguettes in the UK which are intended to be heated in a hot oven, say 220C (430°F), for 10 minutes before serving. Do
I have no experience in cooking. So I apologize in advance if this is a simple question. The first cake of my life that I made yesterday swelled very well in t