Every recipe I have found for making traditional Spanish churros or porras calls for adding the flour to boiling or near-boiling water (or, less commonly, milk)
I make bread by mixing whole wheat and white flours 50-50, yeast and water, let it rise 24 hrs, shape the dough and roll it in flour to get some semblance of fi
I am trying to make Russian Pies, I tried following the recipe in this video. I put 3 1/2 Cups of All Purpose Flour in a bowl. And then I put 2 tbl spoons of b
Is it a good idea to buy a breadmaker instead of a food processor for making pasta dough (and bread, obviously)?
I've been practicing making french baguettes at home and am currently exploring the poolish method. I've collected numerous recipes and tried different variatio
I’ve tried a few different recipes but they aren’t rising! Any help will be appreciated. The best recipe so far is: 1.5 cup the swag gf flour (amar
I've been experimenting with panettone and I've come across the issue time and time again of losing dough consistency while mixing the secondo impasto (i.e. the
I'm here not questioning that a second rising of a wet dough is necessary. It is, or else you'll get what someone termed "elephant skin". But I am baking a wet
Folding the dough (coil fold, stretch and fold) is a typical step that is found in many homemade bread recipes. The motivation for this step is that it contribu
On multiple occasions now, I have rolled pizza dough out to a circle about 14" in diameter, and then I have trouble moving it to my pan. First of all, I roll th