Flour and a liquid mixed together to form a thick, malleable substance.

learn more… | top users | synonyms

2
votes
2answers
80 views

How can I achieve large bubbles in my bread? [duplicate]

No matter what I do, my recipe produces bread that is pretty dense, I get none of those nice huge holes in the crumb. My recipe goes like this: 500g flour (300g wheat, 200g rye) 350ml water 2 tbsp ...
-1
votes
0answers
26 views

How to make dough of Soyabean flour?

So, I wish to know for forming dough of Soyabean flour do I need to use hot water, cold water, or tap water? Will the resultant dough be same as the whole wheat flour in terms of texture? How long ...
3
votes
1answer
62 views

Why is my dough not very stretchy?

I have tried simply dough recopies for potsticker wrappers or dough's slightly more involved like corn tortillas and no matter what, whenever I press the dough for shape it doesn't keep form and just ...
2
votes
1answer
29 views

Hand made pasta with wholemeal flour

I made some pasta using wholemeal flour instead of white flour. My ratio was one egg to 100 grams of flour. However, I noticed the following things when making it. It took a good half hour (and ...
1
vote
2answers
53 views

Pie Crust — Cutting to mix

Why is cutting in butter the right way to make pastry dough?
1
vote
0answers
40 views

Attempting to make Coconut Pringles - dough too crumbly

not a cook here. Attempting to make coconut based "pringles". here's my recipe: 3/4 cup coconut blended into essentially coconut butter 3/4 cup coconut flour 1 tbsp arrowroot powder 1/4 tsp baking ...
1
vote
2answers
74 views

How long can I keep unleavened dough at room temperature?

Can a dough of only flour and water stay usable indefinitely (as in between a few days and a few weeks) when stored covered at room temperature? I made a batch of dough last week and ended up with a ...
1
vote
1answer
43 views

Why are there holes in pasta dough when it is cold

I made some pasta dough this morning and put it in the fridge. When I ran the first batches thru the roller there were some holes in the pasta after it came out of the roller. But for later batches, ...
5
votes
3answers
241 views

Using low oven temperature to accelerate proofing

During wintertime it is often cold enough in my apartment that proofing takes much longer than in summer. I'd like to use my oven to create a warmer environment, in which the dough would rise faster. ...
2
votes
1answer
101 views

My french bread dough did not rise on the second rise after forming the loaves

My dough looked great after the first rise. I punched down the dough and formed into long loaves and used a jelly roll pan, not loaf pans. They did not rise fully, I went ahead and baked them. The ...
2
votes
1answer
54 views

Does it matter if I freeze dough before proofing?

I made some pizza dough today and only used 1/3 of it. The other portions I decided to put in the freezer to use later on. I froze them before proofing though. Does this matter? Should I have let them ...
3
votes
2answers
119 views

Why does my pizza dough stick to my peel?

I've been experimenting with Neapolitan pizza dough(recipe) and what I would call a normal wooden peel(here). I have run into trouble transferring the pizza from the peel to my baking steel in the ...
0
votes
0answers
24 views

crunch and crispy honey cookies

I tried a honey cookie recipe that I found on line. The cookies came out very tasty and nice but rather soft. How do I achieve a crunch and crispy effect in honey cookies?
4
votes
1answer
122 views

Baking soda accident in pretzel dough - Can it be salvaged?

I made a mistake and put the baking soda in the pretzel dough! Instead of using it for its intended purpose ( Boiling the pretzel dough in it before baking.) It was a box mix: Pretzel Creations ...
12
votes
4answers
280 views

Low Hassle, Knead-Free Doughs

I wanted to try creating a type of curry filled pastry, but I am curious if there are any good doughs I could utilize that don't need the large waiting times/kneading/rising that most bread recipes ...
5
votes
1answer
75 views

cinnamon in bread dough

Is there a reason, besides the beautiful appearance, that cinnamon is added as a swirl instead of added directly to the dough? I heard once that it inhibited the yeast but I can't find confirmation of ...
0
votes
3answers
160 views

Best thickness for shaped pizza dough for good sliding from the peel/tray into the oven

I made pizza yesterday and encountered an issue. My dough was not very sticky, it was sliding well when adding flour to the surface. However, after I added toppings (tomato sauce, mozzarella, basil, ...
1
vote
1answer
87 views

Can I make my dough for dinner rolls ahead in bread maker and refrigerate overnight? [duplicate]

I want to make my dough for dinner rolls tonight in my bread maker and bake in the morning. Will this work? Also do I cut and shape before putting in the fridge for the night or do I do this in the ...
5
votes
3answers
408 views

Working with sticky dough for pizza making

I made a pizza dough with a recipe containing: 20 ounces of wheat, 2.25 teaspoon of Salt, 1/2 teaspoon of active yeast, 12 ounces water. After a good time of kneading, I let it rise for around 2 ...
4
votes
2answers
91 views

How can I “cheat” on dough maturation?

I found a good balance between leavening and maturation while using my favourite flour, my oven and my sourdough starter, the only problem is that the whole process, from mixing the ingredients and ...
4
votes
2answers
804 views

Can I salvage an uncooked bread?

I made pan de muerto roughly following this recipe. I put the breads in the oven (made 3), took them out and let them cool completely. Today (the morning after), I cut into the first one and see that ...
4
votes
3answers
688 views

How to put stuff inside baked sandwich and bread?

I would like to cook some rolls or bread with the condiments already inside. The condiments that I like range include tomatoes, olives, sliced ham, and bacon. Notice that I mentioned acidic and fatty ...
2
votes
2answers
104 views

How to store no yeast dough

I need to store a no yeast dough (water, flour, butter, salt) for verenyky for about 40 hours. What would be the best place: fridge or freezer?
2
votes
1answer
87 views

Can I make microwave frozen ready pizza?

I would like to make frozen pizzas and heat them in the microwave. I understand that to warm in oven would be better but I don't want to use an oven. I want to make my own frozen ready pizza and heat ...
1
vote
2answers
158 views

Why the pizza is able to “recover” so quickly?

Assuming that you ever saw someone making a pizza out of a dough, you probably noticed that usually they push with quite some energy the dough down and use the other part of their energy to enlarge ...
0
votes
1answer
89 views

Rule of the thumb for judging the leavening?

I have done a focaccia and a small piece of dough to see if I can make bread with the same recipe I'm using for the focaccia . Both dough have almost doubled in size in about 9 hours, and I have used ...
1
vote
1answer
81 views

Mixed bread dough shelf life?

I have just picked up baking confectionery bread buns and I wanted to ask how long can I keep a mix of dough, yeast and water in the freezer or refrigerator? The mix has no butter or eggs by the way. ...
2
votes
3answers
346 views

Sourdough starter developing alcohol

I have been dealing with my sourdough starter since about 1-2 months ago, when I started it from scratch with just water and flour . In the last 2 refreshments I have added some honey, just 1 ...
3
votes
1answer
142 views

What is the minimum temperature yeast will be active?

We all know that warmer temperatures mean more yeast activity (provided a food source), and that yeast survives freezing, but what is the minimum temperature yeast can perform fermentation? As I ...
2
votes
2answers
76 views

Sandwich wraps always getting way to crispy

I sometimes make sandwich wraps using water, flour, salt and oil. I mix salt, wheat flour and a tiny bit of olive oil and add hot water until I get a homogeneous sticky dough and let it rest for ...
3
votes
2answers
68 views

Do you need to break up a large dough ball into smaller balls for optimal proving?

I often make homemade pizza making the bases by hand from scratch. I'm going away with a group of friends and plan on making a very large batch of pizzas one night. I'll use a full 5kg (11 pound) bag ...
0
votes
1answer
53 views

How long does it take for potato dough to become thinner?

In recipes for potato gnocchi (potatoes, egg yolk, flour) it is commonly pointed out that you should work quickly, because with time the potatoes expel water and the dough becomes thinner. I'd like to ...
0
votes
1answer
87 views

How long can I keep a dough made with powdered skim milk outside the refrigerator at room temp. before it goes bad because of bacteria?

I want to keep my dough where one of it's ingredients is powdered skim milk, as long as I could out side fridge before the milk goes off. How many hours are possible? Also if the dough is put in ...
4
votes
1answer
137 views

Why don't other grain proteins behave like gluten?

There are many excellent explanations here (and elsewhere) of what gluten "does." What I haven't seen anywhere is an explanation of what makes gluten so special. Where do its marvelous elastic ...
0
votes
1answer
209 views

Baking bread for fishing bait

I would like to experiment a little with new fish bait. So I want to make special bread for fishing with specific aromas and tastes like this bread. Bread needs to be elastic and rubbery-spongy, so ...
1
vote
1answer
163 views

Why does waffle dough get dark?

Always when I make waffles or pancakes the dough of it gets dark after a few hours. It looks like having black sprinkles. Why is that and how long can I still use it? The ingredients I use for ...
0
votes
1answer
32 views

Torte Milanese without puff pastry dough

I'd like to make Torte Milanese today, and I wouldn't use puff pastry dough in that recipe since my home-made puff pastry is not as soft as it is expected for such a dish. What other dough could I use ...
0
votes
2answers
2k views

How to make home made corn flakes?

I looked at the history of Corn Flakes on Wikipedia but it doesn't really tell me how I could go from raw ingredients to the final product. Should I use corn flour ? What should I do to make the final ...
3
votes
2answers
491 views

Is there a technique to freeze gnocchi so they maintain their consistency?

I've made gnocchi, let them dry for 2 hours over the counter, place them in a plastic container with extra flour inside the freezer. Two days later I take them out of the freezer. After an hour the ...
3
votes
3answers
101 views

Fatty liquid vs non fatty liquid in dough

I have been making bread at home over the past month or two using a simple 4 ingredient recipe with 60 - 75% hydration and have become familiar with the soft, light consistency of the dough when the ...
0
votes
1answer
111 views

Is it possible to keep puff pastry dough in the fridge for future use?

I made puff pastry but there's extra dough in my kitchen that I don't want to make more Torte Milanese for which I needed puff pastry. The extra dough doesn't contain butter and is not the required ...
4
votes
2answers
255 views

What makes the difference between domed and flat cookies?

I'm baking cookies using recipe from Ruhlman's Ratio, which goes something like this: 100g butter 90g sugar 160g flour 1 tsp baking soda (I use baking powder) 150g chocolate chips I scoop the ...
0
votes
0answers
19 views

How Long Do I Have to Refrigerate Donut Dough? [duplicate]

I'm making raised cream filled donuts and the recipe calls for the dough to be refrigerated over night. Do I have to wait that long? If not how many hours should I let the dough remain in the ...
0
votes
2answers
51 views

Substitute for pastry flour

The recipe calls for pastry flour which I can't find here. I would like a substitution which results exactly the same dough as they show in the video.
1
vote
2answers
123 views

Help! Liege Waffle excessively dense

I made liege waffles today and got a very dense crumb. I'm not sure if my waffle iron is not hot enough since it's a old model that only plugs in, no heat control. Any suggestions? Also, I left the ...
1
vote
1answer
242 views

What's the best water temperature for making Pizza dough

I know the dry yeast proofing is at 100 - 110F, but what about the water that goes into the flour?
0
votes
1answer
278 views

Napoletana Pizza dough not elastic and breaking

I made a Napoletana Pizza dough with the following amounts: 4 cups of flour, 2.25 teaspoon of Salt, 1 teaspoon of active yeast, 12 ounces water and 1 teaspoon of sugar After kneading, I left it rise ...
2
votes
1answer
158 views

Why does the kneaded dough form a skin when exposed to air and what are the possible ways to prevent the skin formation?

I knead the whole wheat flour with water and when I am done I keep it covered with a loose lid on the kitchen counter for a hour. I have noticed that a brown coloured skin gets formed on the surface ...
4
votes
2answers
753 views

How do I make my roti dough stretch thinner?

I have made roti a couple of times now, and each time have found that I can't get the dough super thin before it tears in order to fold it correctly. I'm using this recipe: ...
3
votes
3answers
2k views

How to make chapati/parathas/pooris remain soft for a long time?

I want chapati and parathas (same dough is used for both) to remain very soft for a long time. I originally asked in the comments here: Why doesn't my whole wheat dough pass the Poke Test? and ...