Is it possible to make bread using similar batters/techniques as cakes? Or why isn't is possible to make breads using similar techniques or batters as a cake?
I have a book about baking in general. In the chapter 'Preserving pastry in the freezer' is the following sentence (I translated it for practical reasons): Pastry should be frozen as fresh as ...
Is there any particular technique for stirring dough (particularly cake dough) that is to be recommended? When I stir dough, I find that I develop too much gluten (i.e. it gets too chewy) and don't ...