Questions about cooking by dry heat without direct exposure to a flame, typically in an oven.

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Why and what kind of breads should be scored?

Inspired by this question How can I score wet bread dough more easily?, I am quite keen to know why and what kind of breads should be scored? What will happen if we don't score the breads?
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4answers
4k views

Yeast Aftertaste

When trying to bake white bread, I use yeast to make it rise. The problem is that I always get a sour yeast taste with my bread. How do I avoid this "sour bread" effect?
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3answers
19k views

Can I substitute Molasses for Honey in Baking Recipes?

Can I substitute one for the other in baking recipes?
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3answers
7k views

What are the best potatoes for baking?

What are the best varieties of potatoes to use for baking with a roast that will give a nice golden brown finish on the outside? [Edit: to clarify, I'm from Australia and we don't really distinguish ...
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2answers
185 views

What does “until fork tender and the juices run clear” mean and how do I tell?

Many texts I see say that chicken is done when it is "fork tender and the juices run clear". What does that actually mean and how do I tell? I found Is "until juices run clear" a valid test ...
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2answers
2k views

What will happen to my cake if I don't cream the butter enough?

I am preparing for a cake decorating party for some 8-year-olds and was testing a simple butter cake recipe. I made a small-ish batch of batter (just over a stick of butter, just under 1/2 lb of ...
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2answers
2k views

How should I clean, or care for, a banneton (brotform, proofing basket)?

How should I care for a rattan (cane) banneton? It would seem that washing it in water would eventually warp or ruin the basket since the wood can easily absorb moisture. I've seen people suggest ...
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2answers
813 views

Can I use a stoneware 9x13 pan instead of a metal 9x13 pan for Caramel Rolls?

I decided to make some caramel rolls for treats for work and realized I only have one metal 9x13 pan. I have a couple 9x13 stoneware pans, but I've never used them for something like caramel rolls ...
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2answers
5k views

How to halve a cake recipe?

An entire cake is too much food (and temptation!) for me and my husband. Generally speaking, how do I halve a cake recipe? I have heard you can't just cut everything in half due to the way baking ...
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1answer
2k views

Cooking Chemistry: lemon juice/soymilk buttermilk substitute turning bitter and 'rising'

I made a soup recipe the other night (mainly potato, spinach, and veggie broth) that called for buttermilk. I substituted soymilk and lemon juice, reading online that that was a good substitution for ...
7
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3answers
5k views

How can I get brownies to bake evenly?

I can never get the middle of my brownies "done" without overbaking the outsides. The middle is tasty, but gooey. What is the secret?
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2answers
18k views

How do I bake chicken breast?

The kitchen queen marinated three whole chicken breasts in the refrigerator today. She left a note saying to bake them. I have no idea what I'm doing. Should I slice them in half to make them thinner? ...
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1answer
2k views

Kneading before or after rising?

I've found a pita bread recipe (that turned out well) that indicates to knead after rising the dough (for about 3 hours). What's the difference between kneading before or after rising? It's even ...
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6answers
10k views

How do I get my chocolate chip cookies to turn out thick and soft?

How can I get my chocolate chip cookies to come out thick and soft? I always use real butter; is this a problem?
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2answers
749 views

Why would a baking recipe call for both cake and bread flour?

I recently encountered a recipe for chocolate chip cookies that mixes both cake and bread flour. Why would a baker want to do this? Cake flour, after all, is typically used for its low gluten content, ...
7
votes
2answers
255 views

Why does my Wonder Pot now bake unevenly?

I've been using a Wonder Pot for a year and a half, mainly making cake and the occasional bread. Recently my cakes have started baking unevenly, with one half of the pot completing the baking before ...
7
votes
1answer
657 views

How do Crispbread manufacturers use so few ingredients?

I'm curious if anyone is familiar with how the major Swedish crispbread manufacturers like Ryvita, Wasa, Finn Crisp, etc., manage to produce those crackers with ingredients lists as short as "rye ...
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1answer
110 views

Mysterious bitter taste from tropical fruits and coconut

I cook every day, and today I had an experience I am at a total loss to explain. I am hoping the combined knowledge of the Internet can help. Today, I decided to make a tropical fruit custard. Being ...
7
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1answer
704 views

Cake with an impenetrable crust?

I recently baked the golden vanilla cake from King Arthur FLour's website. It baked nicely, and looked really nice. However, when I was at my cake decorating class, I had to level and torte that cake, ...
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2answers
554 views

How can I make this very low hydration bread more home baker friendly?

The recipe is something like that: 400g of flour 180g of water 2g of yeast 7g of salt Part of the flour and water can be used to prepare a biga or a poolish, let's ignore that to keep it simple. ...
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2answers
4k views

yeast subtitution in a recipe with no water

I have found this recipe, but I want to use dry active yeast, rather than easy blend. My question is can I proof (right word?) the yeast in the milk? and how much should I use?
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4answers
19k views

UK alternative to corn syrup?

I've noticed that often when using recipes from the US that corn syrup is called for, and I was wondering what the best alternative to it would be to get in the UK? I've heard some people saying that ...
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3answers
1k views

Adjusting cookie recipes for high altitude

When baking cakes, I often find that there are instructions for high altitude, which usually is just a matter of adding some extra flour. I understand the concept of high altitudes having less ...
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4answers
3k views

How to bake a chicken?

I've been using a rotisserie oven to bake my chickens for a while now. However, it's no longer available to me. My first attempt at baking a chicken in a long time: Purchase a chicken that's ...
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1answer
1k views

Can active dry yeast be substituted for a compressed yeast cake in baking?

A "compressed yeast cake" is called for in each of my great-grandmother's bread recipes. Can I use active dry yeast as a substitution for one? If so, how much active dry yeast should I substitute per ...
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1answer
584 views

Hamantaschen just wouldn't pinch and hold tight

I made a pretty simple and easy hamantaschen recipe last night, and it came out really well. The only substitution I made was to flex 3 eggs for 3 tablespoons milled, gelled flax seed in 9 ...
7
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1answer
335 views

How do I adjust a baking recipe for fruits of different PH?

I just cooked some apple bread, and I'm curious about adapting it to other fruits. I'm led to believe that the acidity of a fruit will cancel out some of the effect of baking powder or baking soda by ...
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1answer
2k views

How can vanilla essence and vanilla extract be used interchangeably?

This question has answers which explain the difference between vanilla essence and vanilla extract, and which tell you when you may want one over the other - if I am correct in thinking that "vanilla ...
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3answers
39k views

How does the number of eggs affect a cookie recipe?

If a chocolate chip cookie recipe calls for two eggs and I add three eggs, what will the effect be on my cookies? Likewise if it calls for two eggs and I only put in one egg what will the effect be?
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7answers
2k views

Burned Cookies - Now what?

I made Cookies and they are burned at the bottom. What can I do to remove the burned layer without destroying the cookies and keeping as much as possible from the good parts? I was thinking of sand ...
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6answers
68k views

Are there any substitutes for Shortening?

I was specifically thinking about the Crisco shortening that is used in baking.
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6answers
1k views

What's causing the metallic aftertaste in my Nutraloaf?

Thanks to all of the wonderful help thus far, I've finally been able to make my Überfood. It's called "Nutraloaf", and is kind of like a meatloaf with a bunch of other stuff in it. It has no real ...
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2answers
1k views

Baking 'Master' Recipes

I have a question for the seasoned bakers out there. In a nutshell, I'm wondering if there are 'master' recipes for cakes, muffins, etc. Perhaps it's a little bit complicated, but here goes the ...
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5answers
10k views

Getting rid of a commercial/plastic taste in icing?

I have been taking a cake decorating course that requires me to make this buttercream icing because, being Wilton, they claim that no other icing gets stiff enough to make their decorations, and that ...
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3answers
920 views

How long does yeast live after baking?

I am pretty sure I know the answer to this, but I need to know for sure to settle an argument with someone... Is yeast still active after the bread has been baked and cooled?
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3answers
2k views

Is our oven at work powerful enough to bake pizza?

Do all thick based pizzas require an oven temperature of at least 300°C (575°F) to cook better as per our reference manual?
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4answers
571 views

Can I filter out vanilla bean seeds?

When I scrape out the seeds out of my vanilla beans and simmer them with milk or incorporate them into batter, they always leave little tell-tale black dots in the finished product. Is it possible to ...
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3answers
3k views

Tips for cooking something “bacon wrapped”?

Whenever I cook something "bacon wrapped" the bacon comes out a little undercooked for my taste. Should I be half-cooking my bacon before I wrap it onto something that I'm going to bake?
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2answers
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Cinnamon Roll Filling

There seem to exist two different camps of people when it comes to cinnamon rolls and their filling. Some say to use regular granulated sugar, cinnamon, and butter while the opposing view states that ...
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3answers
476 views

How do big companies make sure their product always looks and tastes the same?

When professional bakeries or companies such as Dunkin' Donuts or Panos create their dishes, how do they make sure the end product has the same look and taste as always? Do they just premake huge ...
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3answers
9k views

Tripling a baking recipe

I have a cupcake recipe that I've doubled successfully in the past. I'd like to triple it for an upcoming party but I seem to recall reading that some ingredients don't work as well if tripled. Is ...
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4answers
22k views

Is it possible to make fudgy brownies without oil?

What can I substitute for oil in brownies and still get fudgy brownies? I've tried yogurt and sour cream (individually) and only replacing half the oil with one of those, but the brownies always end ...
6
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3answers
842 views

Why is supermarket bread soft?

Nearly all "good" bread (from a traditional bakery, made at home by a competent baker) comes with a thick, hard crust. However in every supermarket there are shelves and shelves full of soft (white, ...
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1answer
6k views

Difference between scones and biscuit?

What are the basic differences between scones, biscuits, tea-biscuits, muffins ? I know that cookie is the american word for the british biscuit.. Or is there any other difference?
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4answers
9k views

How to decide the baking temperature when recipe doesn't mention it?

On what factors does the temperature setting depend? Of course if I have to bake a stone, I would need to set the temperature at 900C perhaps :rolleyes: ;), but in normal cakes where you have a ...
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2answers
794 views

Can I substitute powdered walnuts for all-purpose flour in a cake?

I saw a recipe where ground-up walnuts were a substitute for flour but this was for a cake that you do not cook (it was a recipe for chocolate cake made out of zucchini. Can powdered walnuts ...
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1answer
5k views

How to get my croissant flakier and bigger? Is it possible to get a hollow inside?

I am slightly new to the puff pastry process and have gotten the layers and and folding. I use a three fold, and the temperature remains at a cool degree so the butter does not melt or seep out of the ...
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2answers
342 views

When and why would one infuse flavor into sugar for baking?

Listening to The Splendid Table today, the first caller asked how to infuse flavors into her marshmallows. The answer provided was essentially to infuse the sugar, by placing herbs, tea, lemon rind, ...
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3answers
9k views

What purpose does coffee serve in a chocolate cake recipe?

I have a recipe for a chocolate buttermilk cake. It's not constructed like most cakes, but it's always turned out OK. I've always wondered what does the coffee in the recipe do? Is the coffee ...
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4answers
1k views

What makes the Pillsbury canned biscuits puff up?

What is it in canned biscuits that makes them puff up immediately upon opening the can yet stops them from raising further? What kind of food voodoo is at work here? Please explain the food science ...