Some culinary books and, for example, this Wikipedia article, state that adding alcohol (usually spirit) to dough, it will prevent the dough from soaking oil when you deep-fry it. Does it really work? ...
I was following a recipe to make some Middle Eastern inspired Olive bread, and the recipe called for a cup of orange juice in the dough. I was intrigued by this as I had not seen it before. What ...
Without delving too deeply into specialty doughs, but addressing more than just cakes and bread, what concerns can I evaluate when calculating the technique for approaching a dough? For instance, ...
I've been baking bread for years and no longer really measure the ingredients. But I'm no expert on the science of what I'm doing. I add fat (lard) because I've always added fat. What job does the ...