Most discussions I have seen on the internet recommend increasing water content when substituting wheat flour with rye flour. I find this a bit puzzling since I
I made a pizza dough with half wheat and half coconut flour and I noticed the dough wasn't as elastic and broke apart easier. Then I tried a dough with 100% coc
For enriched dough products, I really enjoy a more doughy, moister, stickier texture. I like hot cross buns which are fluffy and not too springy. I've been baki
I usually use my (turned off) oven as a safe place for leavening doughs for hours. I always get amazing results and never had any issue with that. But... what i
I forgot to add butter to my dough when making king cake, I have kneaded it and left it to rise, will it ruin the dough to mix the butter in and then knead and
I made pizza dough (flour, olive oil, 1 tsp salt, 7g instant yeast and cold water) last night but never got around to using it. It is still sitting covered in t
So I set out to make pizza dough, with these ingredients: 1.25 cups whole wheat flour + 3.75 cups refined flour(5 cups total; around 750g) 1 cup water + 1 cup m
I was wondering about what happens to bread dough under various cooking conditions. More explicitly: what do you get when you boil dough? I know baking gives yo
I have food grade lye (sodium hydroxide) from pretzel making and I want to make chewy noodles, either ramen or Chinese noodles. Many of these recipes call for l
After repeatedly eating what I consider the most delicious cookie I have ever eaten, my wife soon became frustrated trying to replicate it. So I am reaching out
KitchenAid's manual for the stand mixer contains several warnings not to use the dough hook on any speed other than 2. While lots of websites explain how high s
Based off of the recipes I've read it seems like adding an egg to a pie dough makes it easier to work with and improves the final flavor and texture of the crus
I've lately been facing an issue with my cakes whereby they sink and have a soggy-like line near the bottom. It's strange since I am using the same ingredients,
Today I made some flatbread and while cooking them I noticed a reddish coloring of the dough. I didn't add anything red in particular, so I am very surprised th
I am preparing a dough with all purpose flour, salt, sugar, oil, curd, lemon juice and baking soda. I am not using baking powder. Within how much time should I
I have prepared idli which was spoiled after steaming. I followed the following process: Soaked idli rava (coarsely ground rice) along with whole black gram(wit
I just bought some Kroger Simple Truth Plant-Based Chocolate Chip Cookie Dough. I always prefer to eat raw dough rather than bake the cookies. But this packagin
After my pizza preparation, from a dough that has spent already a night in the fridge, I always leave about 200g of dough to make a small white pizza to accompa
When making bagels, what is an effective way to handle the dough between where it has sat when rising and the boiling pan, and between the boi
As you cann in this picture those little dot on the dough are pockets of flour. It only happenes when I pre shape and put in the fridge. 1.why does it happen? 2