Tagged Questions

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

learn more… | top users | synonyms

7
votes
3answers
606 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 ...
11
votes
3answers
935 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 ...
5
votes
1answer
427 views

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

I've been using this awesome recipe to make Belgian Li├Ęge waffles, but my results are never consistent. Could you guys help me reverse engineer the recipe a bit? During the butter-adding phase in ...
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.
13
votes
2answers
1k views

Storing bread dough before baking

I'm looking to make a start in the world of baking bread, and have a quick question: Once my dough is kneaded, proved and ready to go in the oven (i.e. in the tin) - does it need to be baked ...
22
votes
6answers
81k views

What is the best flour to use for pizza dough?

I've been making pizza dough and the recipe says to use "good quality flour" but I'm not sure what it means? Are there differences in quality between different types of flour and how can I tell?
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?
22
votes
4answers
4k views

Does resting the dough for a long time reduce the need to knead the bread?

In this article by Chef Michael Smith, he mentions a recipe where leaving the dough to rest for 18 hours removes the need to knead the bread. Is this a viable alternative? I've tried the recipe and ...