I need help to remove husk from grain - specifically spent grain from the beer production. Does anyone have any kind of experience with that?
I have a recipe for low carb bread using yeast, vital wheat gluten, oat fiber, flax meal and 2 eggs. It tasted ok but would it be safe to do a slow 24-48 hour
I want to bake pancakes in glass bowl in microwave, some kind of thick pancakes, but want to do it faster. Instead of making one pancake at a time it would be
I proofed my yeast and realized it was dead but decided to still make the pizza because I figured flour, tomato sauce and cheese would still taste good. 550 d
I consider myself a reasonably successful baker, including making my own bread dough from scratch. Lately, when searching for some new and different recipes, I
There isn't much information online for home bakers regarding the use of calcium propionate. I've started an Etsy shop and selling various yeast breads and othe
I have frozen leftover dough. I put it in the fridge over night for like 11hrs. Then I placed it on the counter for 3 hours. My mom saw the dough was rising and
I made pizza from scratch, including the dough. I followed the recipe correctly and kneaded it for around 30+ minutes until it passed the windowpane test. It wa
If I am making dough for sweet cinnamon rolls in a bread machine how can I tell if the dough needs a little more liquid or a little more flour when the paddle
After I have let store bought frozen roll dough rise can I refrigerate to cook later! Thanks
Different flours have different levels of humidity, or they absorb different amounts of water during mixing. It would be useful to be able to measure the dough
so I was trying to make cinnamon rolls about a month ago and used the active dry yeast exp 9/21 that was in my fridge. And it was proofing. Then I bought anothe
This is undoubtedly a question for a food scientist. I have seen online a formula to calculate the water temperature needed to achieve a final/desired dough tem
I inherited a Kitchen Aid KSMC50S stand mixer from my mother. It was purchased new around 1998 or so. My model has a sticker right above the accessory port tha
I've seen a number of sites talk about laminating pasta dough with herbs and it looks lovely. But I haven't seen anything about doing this with meat. I assume y
When I doubled my last batch of peanutbutter cookie dough I only added one egg instead of two. Now it is crumbly and won't form a ball. Can I add another egg no
It was my first time baking and followed a simple bread recipe. The ingredients are listed below. My problem was after mixing, before kneading, the dough was st
I decided to make 2 sourdough starters, to see if one would come out better. I only want to keep one and I dont know which one to choose. One has formed a hooch
The bread recipe I followed should have made a bread with a brown-ish top but mine didn't. The output was edible and not raw but the color was pale or light yel
I used soft whole wheat flour to make pasta dough, following the recommendation here that soft wheat flour is a traditional pasta ingredient.