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

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11
votes
6answers
7k views

How to lighten (or make less dense) pizza dough

We're currently using 500g strong flour 1tsp salt 1tsp yeast 325ml water This produces a usable / edible dough, but we're finding it very "dense" or "heavy". It's very filling when eaten, and has ...
5
votes
3answers
4k views

Why did mold develop on the top of my sourdough?

I made some sourdough starter from scratch, using garden grapes, flour and water. It was wonderful for the first few batches. Today, I was going to get another bread batch going, and when I looked ...
2
votes
3answers
1k views

Is salt important to the texture of dough?

Does salt have any effect on the texture of doughs? My mother in law has gone on an ultra low salt kick and has taken to not putting salt in anything. This includes her pierogi dough (you know the ...
2
votes
4answers
362 views

Secret component to make spray dough

Is there any kind of dough that can be sprayed to make it any form and extra thin? EDIT: I mean that dough was prepared with some liquid fast evaporated component to make it available for spraying.
4
votes
4answers
2k views

Good techniques for stirring dough

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 ...
4
votes
2answers
2k views

Low Carb Pizza Dough Recipe - How Will This Make Dough?

I have found a low-carb pizza dough recipe where you add 6oz of Cream Cheese and 6 eggs to make the dough (also includes some garlic, spices, and cheese). The recipe claims to be deep-dish, but I ...
3
votes
3answers
844 views

pita bread crust too hard

I've baked my first pita bread in home, the pockets was almost well formed but the crust is hard, crunchy. I've applied some variations because of time/number/ingredients restrictions, in particular: ...
5
votes
1answer
780 views

How to properly freeze calzones

In an attempt to streamline my weeknights I plan on baking several mini calzones and freezing them for later. How would I go about this without ruining the crust? Should I bake them before I freeze ...
11
votes
3answers
946 views

Thick, moist, fluffy, flavorful pitas

Are there tricks for baking thick and fluffy pita bread? The ones I make come out fine, with an even puff and nice pockets, but they are on the thin side. I would really love to be able to make ...
6
votes
5answers
242 views

Dough(s) to hold moist oven dish contents

I have a recipe at home that creates an oven dish with fairly moist contents (curry sauce, creme fraiche, cherries from a can). This specific recipe calls for ready-to-use croissant dough, which I ...
8
votes
2answers
2k views

Why does my pizza dough rise so inconsistently?

I've been trying to make pizza dough from scratch for a while now, but I have real problems getting it to rise... Sometimes it works fine and the dough is good, but sometimes it never rises and is ...
4
votes
1answer
122 views

What's the easiest dough for a Lemon Pie that still tastes good?

What dough would you recommend for when you need to wrap up a lemon pie fairly quickly?
8
votes
2answers
158 views

When multiplying in baking, should I follow directions all-at-once or batches?

If I am making pie dough, for instance, is there a reason to prefer doing things in batches, besides it being more manageable for my tools/hands? This would help answer this question (two good answers ...
7
votes
3answers
623 views

How to prepare pie dough in bulk at home?

Common knowledge dictates keeping the fats cool and the tools chilled. But when you are preparing more than 8X quantity, this poses some difficulties, or at least some stress. The ambient air, the ...
7
votes
6answers
1k views

Flaky pie crust for sweet fruit pie: butter, shortening, lard, or combination?

I specify sweet fruit here because I think there would different good answers for a savory or a custard based pie.