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

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3answers
2k views

What effect does orange juice have when used in dough?

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 ...
10
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4answers
3k views

How can I prevent dough from wrapping around a dough hook?

I have a 5.5qt KitchenAid stand mixer with the burnished spiral ("pigtail") dough hook. This is not the C-hook. When I make a small amount (for example, using 250g of flour or approximately 2 cups) of ...
3
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1answer
294 views

Udon Noodles break too easily

I tried making Udon noodles several times and even though I've gotten a rhythm to do them, I still can't figure out why they break so easy when I blanch them. I use 1tsp lye water 8 ounces (1 cup) ...
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2answers
1k views

Buckwheat flour. Can it be used for pizza dough, and what other uses/properties does it have?

Buckwheat flour. Can it be used for pizza dough, and what other uses/properties does it have? I remember making crepes from buckwheat flour and I'd like to use it more often. I'm fond of pizzas, the ...
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3answers
1k views

Why does my dough never “fall” after its first rise?

My bread recipe (from Artisan Bread in Five Minutes a Day) calls for waiting for the dough to double, then "fall." It never falls, though I cover the dough as instructed (not airtight) either with a ...
1
vote
1answer
285 views

Minimum liquid to make solid dough

About how little oil can I add to an amount of flour to make a dough that is one lump of one consistency, not crumbly and in pieces? I'm looking for a ratio of solid to liquid. If it matters what ...
4
votes
2answers
12k views

Dough Too Wet - what to do?

I'm trying out a recipe for a type of dinner roll. After kneading it on my mixer for 15 minutes, I put it in a slightly warmed oven to rise. I noticed that the dough was very wet, though. There is no ...
2
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2answers
5k views

Does pasta dough really need to rest?

I mixed equal parts of semolina and bread flour. Then I kneaded it for about 2 minutes. I flattened it out as well as I could, then passed it through my pasta machine on the widest setting. I did this ...
0
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3answers
15k views

Can I store raw gnocchi dough in the fridge?

I made gnocchi dough earlier this evening. It was my first time, so I took a bit of dough and made myself some dinner with it. It was great. But I still have some dough left over. Since it's quite ...
9
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1answer
772 views

Uses for Old bread dough

I found some old bread dough that I had left, sealed in tupperware, in my fridge. It has a powerful fermented smell, but doesn't appear to be moldy or otherwise bad. Is there any use for this ...
4
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2answers
10k views

Is it possible to make kataifi dough (by yourself or starting from filo dough)?

I really like the thready structure in this dish. But when I look for recipes, they all ask for a box of kataifi dough. I haven't found this in regular supermarkets (I haven't been to greek stores), ...
2
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2answers
3k views

Does it make sense to refrigerate the dough made for Parathas to be used after 8 hours?

Paratha: http://en.wikipedia.org/wiki/Paratha Flour: Wheat flour Dough ingredients: Water Salt Wheat flour I am planning to make this dough in the evening and keep it in the fridge for 8 hours to ...
7
votes
4answers
5k views

Sticky and unmanagable sourdough

I've recently started a sourdough starter culture (using equal parts water and spelt flour) and have used it in a sourdough bread recipe I got from the Telegraph. I've halved the recipe in the article ...
2
votes
2answers
2k views

Use high gluten (bread) flour for hand pulled noodles

I found that recipes on hand pulled noodles use various types of flours that's confusing from a chemistry perspective. Dough made from high gluten flour is more elastic and less extensible which ...
1
vote
1answer
797 views

How quickly do I have to use my thawed pizza dough?

I have never used frozen pizza dough before so I didn't know how long it would take for it to thaw out. I plan on using it tonight for dinner (in about 7-8 hours) and I thought it would take much ...
0
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2answers
3k views

Flour and water… at which temperature?

What is the difference between adding hot, lukewarm or cold water to flour? EDIT: I'm curious about the following dishes, they all call for flour and some water and I'm not sure how warm the water ...
5
votes
2answers
1k views

What is the easiest way to measure bread's rising?

How can I easily measure the volume of my bread as it rises? I usually eyeball it or test for feel, but this isn't very accurate, and definitely isn't getting the full rising potential out of it. ...
3
votes
2answers
148 views

Should I add flour to dough if I already weighed the amount?

I am using this recipe for pizza dough, and I received some seasoned advice from other members of this site to use a precise kitchen scale for weighing the flour and water. The question is, if I ...
5
votes
1answer
6k views

How can you tell whether bread dough is ready for baking?

I've tried to make a special bread for making 'torrijas', the Spanish version of French toast. Very popular during easter, here. Twice, the bread didn't rise correctly in the oven, even after ...
2
votes
2answers
7k views

Is it safe to store batter/dough that contains eggs?

I sometimes like to make a large batch of pancake butter or cornbread dough, and fry/bake it whenever I want some freshly made pancakes or cornbread. Both these liquids contain eggs. Is is safe to ...
2
votes
2answers
291 views

What adjustments are needed to change a pie recipe to a turnover recipe?

I want to make turnovers (e.g. a similar product is popular at McDonalds), instead of pie in a pan. Is this simply a matter of making a dumpling-shape with the dough, and then putting the fruit ...
5
votes
1answer
1k views

What happens to pasta dough when it is run multiple times through the machine?

Before, when I made fresh pasta, the dough would become a little "brittle" and was hard to work through the thinner settings of my pasta machine. Then I saw a tip on a cooking show to put the dough ...
3
votes
1answer
343 views

Why do short pie bases require chilling before baking?

I understand why the dough should be chilled before forming it into the pie dish/pan, but often I see recipes wanting the formed base covered with wrap and put in the fridge for 20 minutes before ...
8
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1answer
1k views

What is the difference between a poolish and a biga?

Both poolish and biga are pre-ferments. Poolish is a French name, biga an Italian term. What other differences are there between the two? Just to give some direction: are there differences in making ...
3
votes
1answer
740 views

How to make sweet-tasting noodles?

I've never made noodle dough before, and I want to try it today. However, I'd like to make the noodles more sweet. Is the base ingredient ratio for making the noodle dough one egg per 100g flour? ...
0
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1answer
5k views

Can I use “All-Purpose flour” instead of “cake flour”? [duplicate]

Possible Duplicate: What is the difference between various types of flour? The recipe calls for cake flower, I have all-purpose flour. Can I use what I have? Or should I go get the cake ...
3
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1answer
833 views

Lightening Bread

Is there a generally accepted method for lightening bread dough that is pretty general for a variety of breads; pizza crust, whole grain bread, dessert breads, etc.
7
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2answers
1k views

How careful do you have to be with adding flour for kneading?

When you're working a dough (kneading or rolling out), instructions often say to flour the surface you're working on and your rolling pin or hands. This helps the dough to stick less. However, I ...
0
votes
2answers
707 views

The Mother Dough Blues

I wanted to expand my answer to this question by adding info about the color blue. Both mother and sour doughs are very stable, but can be 'invaded' by a bacteria that'll give it a bluish taint. I'd ...
5
votes
1answer
449 views

What's wrong with my technique in this Belgian Liège Waffle recipe?

I've been using this awesome recipe to make Belgian Liège waffles, but my results are never consistent. Could you guys help me reverse engineer the recipe a bit? During the butter-adding phase in ...
6
votes
2answers
2k views

Windowpane test - Why does my dough fail it, and what is it good for?

I am very new to pizza making, but after only 5 tries I am pretty pleased with the results. (I get passable Neapolitan-style and thin-crust pies.) However, one thing I've noticed is that my dough ...
1
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4answers
819 views

what to make with a very high hydration dough?

I have accidently (due to tiredness and unit-conversion) made what I think is roughly a 100% hydration dough. I have used strong white bread flour. I was intending to make some "no-kneed" bread, so ...
4
votes
2answers
3k views

Does resting kneaded dough for few hours change the taste/texture/softness of parathas?

We use the kneaded dough for making parathas. Does resting kneaded dough for few hours (covered, on shelf) change the taste/texture/softness of the final outcome? P.S. After kneading the dough, all ...
5
votes
1answer
1k views

How can I modify corn bread recipes to accomodate a wet filling?

I am hoping to make dough cups using a corn bread style dough. My approximate recipe would be, presumably, to par-bake initially, then fill with a pot pie style liquid/solid mixture, top with a corn ...
3
votes
2answers
238 views

Should you freeze pastry lukewarm? If so, why?

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 ...
3
votes
1answer
821 views

Sausage roll pastry - how do I achieve a smooth shiny effect?

I came across this on the net and would love to be able to make them for a party next week. ...
4
votes
1answer
562 views

What is the rule of thumb for mixing doughs?

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, ...
4
votes
2answers
2k views

Why did my fresh pasta come out pasty and lumpy?

I just got a pasta machine, and had my first try at making fresh pasta yesterday. I used the recipe in the booklet that came with the machine which called for 2 cups Semolina flour, 2 large eggs, and ...
4
votes
3answers
3k views

Can I leave out raw already-formed cookies for close to an hour while I wait for the oven to be available?

I'm making a cookie dough and forgot that I already had something in the oven. I prepared a baking sheet of cookies to go into the oven - but there is something already in there that requires another ...
3
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2answers
12k views

What does 'turn out' mean in bread baking?

An instruction in this recipe says: Gently turn loaf out onto a sheet pan that has been lightly oiled and dusted with cornmeal. I am confused by the use of the words "turn out". Does this ...
8
votes
1answer
1k views

Why do some pie crust recipes include vinegar?

I experiment some with pie crusts and have seen recipes that include vinegar as well as eggs. What does the vinegar do and what does the egg do. I have heard the vinegar promotes tenderness but have ...
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3answers
2k views

How long will eggless pasta dough last in the fridge?

I made some fresh pasta for myself, but the recipe made double the amount I need. I didn't have time to make the rest of the pasta and dry it, so I just wrapped the dough ball in plastic wrap and ...
6
votes
1answer
754 views

How can I improve my gluten-free pizza dough?

I've been making pizza dough for years, and recently found that I have a gluten allergy, and can no longer eat wheat flour! Very sad news, indeed. So... I bought Bob's Red Mill Gluten Free Pizza ...
0
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2answers
1k views

Can I refreeze defrosted crumb topping?

I have a crumb topping (margarine + brown sugar + flour) that I usually make double or triple the recipe of and then freeze. Sometimes I don't divide it evenly and end up with extra dough when I ...
2
votes
2answers
520 views

Why does my German nut strudel fall apart?

I have a recipe for nut strudel, which calls for the following: 2 cups flour 1 stick butter 8 oz cream cheese. I have made it twice, and both times the crust is all crumbly and does not roll well. ...
10
votes
2answers
650 views

How to prepare gnocchi dough for mixed ingredients?

After reading a recent post on incorporating vegetables into gnocchi (and presumably of potato/flour based pastas), I tried my own mixture of veggies and it came out great. Here is where the ...
5
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2answers
12k views

Does salt interfere with the yeast in the dough swelling process?

I was told by a friend that, when making pizza dough, I should add the salt at a later stage than the yeast, because it might disturbe the yeast from doing its thing... I apologize for not having ...
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1answer
1k views

What herbs would be effective in Pizza dough? [closed]

I have had very good luck making pizza dough in my bread maker and have started adding some spices such as chilli flakes and italian seasoning in the dough itself. I can taste the heat from the chilli ...
3
votes
1answer
2k views

Can I use thicker pastry dough in place of fillo / wonton wrappers / lumpia wrappers?

I just concluded making bourek (sp. var.) yesterday and everyone commented how great it was. I have also made the Filipino appetizer lumpia, and some sort of triangle pastry with pine nuts (I forget ...
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2answers
318 views

What is this dough called?

Tonight I was playing around with pate a choux for the first time, and was delighted by it, splitting the batch between Parisian gnocchi and funnel cake. However, I couldn't resist sneaking small ...