I am making a cookie dough eggless, butterles and oilless. it is coming out spongy like a cake. what should I do to make no spongy cookies?
Because of the shattering dangers of the apparently inferior lime glass that Pyrex uses for manufacturing in the U.S. as exposed by Consumer Reports, I'd like to replace my Pyrex with borosilicate ...
I have a beer cake recipe which I've successfully cooked once. Since then, I've had a new oven and just tried to bake it again. It wasn't entirely successful. It's baked in a 10", round, deep ...
What quantity and resting time should be preferred for active dry yeast when it is supposed to be used in place of quick yeast?
That's the question. What quantity and resting time should be preferred for active dry yeast when it is supposed to be used in place of quick yeast? Please specify in spoons or cups.