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

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1answer
29 views

How long can I keep a dough made with powdered skim milk outside the refrigerator at room temp. before it goes bad because of bacteria?

I want to keep my dough where one of it's ingredients is powdered skim milk, as long as I could out side fridge before the milk goes off. How many hours are possible? Also if the dough is put in ...
4
votes
3answers
13k views

Can I substitute baking soda for kansui powder?

Related: What does kansui do to dough in noodle making? I'm looking to make my own 拉面-style noodles. I've read up a lot about kansui and making your own kansui with a powder mix of sodium and ...
0
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1answer
131 views

Baking bread for fishing bait

I would like to experiment a little with new fish bait. So I want to make special bread for fishing with specific aromas and tastes like this bread. Bread needs to be elastic and rubbery-spongy, so ...
4
votes
1answer
82 views

Why don't other grain proteins behave like gluten?

There are many excellent explanations here (and elsewhere) of what gluten "does." What I haven't seen anywhere is an explanation of what makes gluten so special. Where do its marvelous elastic ...
2
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2answers
346 views

When should food colouring be added to part of a batch of bread dough?

I recently made coloured swirled bread, in which different colours of dough (in my case a coloured and an uncoloured piece) were rolled together and baked in the same loaf to give an interesting ...
0
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1answer
70 views

Is it possible to keep puff pastry dough in the fridge for future use?

I made puff pastry but there's extra dough in my kitchen that I don't want to make more Torte Milanese for which I needed puff pastry. The extra dough doesn't contain butter and is not the required ...
4
votes
3answers
7k views

Making flour tortillas softer and more elastic

I would like to make a tortilla that is softer and more elastic, allowing for large burritos with lots of filling I've been using the following recipe below which yields good results, however it is ...
6
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6answers
4k views

Knife to Cut Dough

What's the best type of knife [and/or method] for cutting raw bread dough? Is a special dough blade necessary, or will any blade suffice?
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4answers
13k views

What flour and technique do I need for hand pulled noodles?

I can't get the dough I tried to be good enough so that I can pulled it and make noodles out of it. What kind of flour exactly do I need? What are other things do I need? I have used self raising ...
1
vote
1answer
130 views

Why does waffle dough get dark?

Always when I make waffles or pancakes the dough of it gets dark after a few hours. It looks like having black sprinkles. Why is that and how long can I still use it? The ingredients I use for ...
0
votes
2answers
184 views

How to make home made corn flakes?

I looked at the history of Corn Flakes on Wikipedia but it doesn't really tell me how I could go from raw ingredients to the final product. Should I use corn flour ? What should I do to make the final ...
11
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7answers
45k views

What should I cover bread dough with while it's rising?

If you let (bread) dough rise, the recipe always asks to cover it. Years ago, I read to cover it with a wet towel. Nowadays, I see more and more recipes that ask for plastic wrap (aka saran or cling ...
0
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1answer
23 views

Torte Milanese without puff pastry dough

I'd like to make Torte Milanese today, and I wouldn't use puff pastry dough in that recipe since my home-made puff pastry is not as soft as it is expected for such a dish. What other dough could I use ...
3
votes
2answers
345 views

Is there a technique to freeze gnocchi so they maintain their consistency?

I've made gnocchi, let them dry for 2 hours over the counter, place them in a plastic container with extra flour inside the freezer. Two days later I take them out of the freezer. After an hour the ...
0
votes
2answers
444 views

Do beignets have to sit overnight?

I made beignets and I want to hurry and bake them before going to sleep tonight. Do I have to let them sit overnight or will they be fine if i just put them in there for a few hours then fry? This is ...
5
votes
7answers
5k views

Can you make pie crust from cookie dough?

I recently bought several packs of frozen cookie dough, sugar cookie, and I wanted to know if it's possible to reshape them and make a pie crust? If so what is the technique involved: cooking ...
3
votes
3answers
81 views

Fatty liquid vs non fatty liquid in dough

I have been making bread at home over the past month or two using a simple 4 ingredient recipe with 60 - 75% hydration and have become familiar with the soft, light consistency of the dough when the ...
4
votes
2answers
115 views

What makes the difference between domed and flat cookies?

I'm baking cookies using recipe from Ruhlman's Ratio, which goes something like this: 100g butter 90g sugar 160g flour 1 tsp baking soda (I use baking powder) 150g chocolate chips I scoop the ...
0
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0answers
19 views

How Long Do I Have to Refrigerate Donut Dough? [duplicate]

I'm making raised cream filled donuts and the recipe calls for the dough to be refrigerated over night. Do I have to wait that long? If not how many hours should I let the dough remain in the ...
8
votes
6answers
6k views

My sourdough starter is bubbling but not rising, suggestions?

I've been trying to grow my own sourdough starter; I went with a 'pure' method, with 50g each of hard-wheat flour from a local mill and water. I've fed it once and it seems to be bubbling nicely ...
0
votes
1answer
107 views

Why doesn't my whole wheat dough pass the Poke Test?

http://www.thekitchn.com/bread-baking-tip-how-to-tell-w-156772 The Poke Test - Give that ball of dough a firm poke with your finger. If the indentation fills back quickly, you're good to go. If it ...
20
votes
8answers
22k views

How warm must dough be in order to rise?

While making some focaccia this afternoon, my wife said, "sure the house is 'warm'; it'll be fine." One hour later, no rising. It may be worth noting that our house is 66F. So we stuck it in a warm ...
4
votes
3answers
2k views

Pulled noodle dough: how can you realign the gluten after a failed attempt to pull?

I've seen many videos regarding how to knead the pulled noodle dough. The one recipe I used for this is: For hand pulled noodles you need: Bread flour (wet gluten 29-30%, protein 11%-12%) 45% added ...
8
votes
10answers
15k views

In my new mixer, my bread dough gets wrapped around the kneading hook. What should I do?

I just got a new stand mixer - a nice, heavy 500W mixer with a 5-liter bowl. Until now, I'd been making bread by hand and kneading it on the countertop. So the first thing I tried was using the mixer ...
0
votes
2answers
45 views

Substitute for pastry flour

The recipe calls for pastry flour which I can't find here. I would like a substitution which results exactly the same dough as they show in the video.
21
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6answers
77k 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?
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vote
1answer
46 views

Help! Liege Waffle excessively dense

I made liege waffles today and got a very dense crumb. I'm not sure if my waffle iron is not hot enough since it's a old model that only plugs in, no heat control. Any suggestions? Also, I left the ...
1
vote
1answer
76 views

What's the best water temperature for making Pizza dough

I know the dry yeast proofing is at 100 - 110F, but what about the water that goes into the flour?
0
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1answer
65 views

Napoletana Pizza dough not elastic and breaking

I made a Napoletana Pizza dough with the following amounts: 4 cups of flour, 2.25 teaspoon of Salt, 1 teaspoon of active yeast, 12 ounces water and 1 teaspoon of sugar After kneading, I left it rise ...
3
votes
3answers
661 views

How to make chapati/parathas/pooris remain soft for a long time?

I want chapati and parathas (same dough is used for both) to remain very soft for a long time. I originally asked in the comments here: Why doesn't my whole wheat dough pass the Poke Test? and ...
15
votes
12answers
22k views

How do you raise your dough in cold seasons?

It is winter down here in Australia and I find it challenging to find a warm spot to raise my bread dough. What I have been doing is placing the dough in the oven (not switched on) with a pot of hot ...
2
votes
1answer
80 views

Why does the kneaded dough form a skin when exposed to air and what are the possible ways to prevent the skin formation?

I knead the whole wheat flour with water and when I am done I keep it covered with a loose lid on the kitchen counter for a hour. I have noticed that a brown coloured skin gets formed on the surface ...
4
votes
2answers
241 views

How do I make my roti dough stretch thinner?

I have made roti a couple of times now, and each time have found that I can't get the dough super thin before it tears in order to fold it correctly. I'm using this recipe: ...
3
votes
1answer
204 views

How long should I knead bread dough by hand?

Is there a general rule to the amount of time I knead dough? Some recipes will say "until it is considered soft and smooth". Regardless of what the recipe claims, I am kneading the dough for a minimum ...
1
vote
2answers
146 views

Food processor for pizza dough

I'm happy that the recipes for New York style pizza from Serious Eats and from ATK both use a food processor to make the dough. I'm giving those recipes a shot as soon as my baking stone arrives from ...
3
votes
2answers
690 views

Storing Bao Overnight--to steam and refrigerate?

I am making roasted duck bao for a dinner tomorrow night. I will form them all tonight and then refrigerate them until tomorrow. Is it best to steam bao before refrigerating and then steam again ...
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votes
2answers
441 views

Too much yeast in pizza dough

The recipe only called for 1tsp of yeast, but when I opened the package I poured almost the whole thing (2-1/2 tsp) into the water. Now it is just sitting there not rising. How can I fix?
9
votes
4answers
5k views

How far in advance can I stage pizza?

We're having friends over and I'd like to make 3 or 4 pizzas. I'm considering stretching out the dough and put on the toppings ahead of time, say an hour ahead of when I pop them in the oven. How long ...
7
votes
2answers
3k views

Techniques for mixing bread dough with stand mixer

Can anyone tell me what the best technique is for using a stand mixer to make bread dough? I just got a stand mixer with a dough hook and have started using it for mixing and kneading bread dough. ...
1
vote
2answers
183 views

Neapolitan Pizza in a regular gas oven

I am trying to master the homemade Neapolitan pizza, from dough preparation to cooking it. After following the recommendations at Seriouseats.com for the dough preparation, I came across some doubts ...
10
votes
5answers
15k views

What's the difference between masa for tortillas and for tamales?

I often buy fresh prepared masa from Mexican markets in order to make tamales and pupusas. Mexican cookbook authors stress getting the correct masa for the recipe, either masa for tamales or masa for ...
1
vote
4answers
665 views

Buying European flours in the United States?

Is there somewhere I can buy Grupen Meyer Danish Flour or Campaillette French Flour in the United States? Watching different videos of master bakers in Europe, I keep seeing these products used. I ...
11
votes
2answers
4k views

What is the importance of letting pizza dough sit?

I am relatively new to pizza making... I've made 10 pizzas or so. I am having trouble understanding the process the yeast makes it my dough... I see recipes ranging from 1/2 TS to 2 TS of yeast, ...
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vote
2answers
402 views

How to fold camembert in dough

Every time I bake camembert in bread dough, I do a bad job of enveloping. Usually, I make a thin dough circle (like a pizza base) with diameter somewhat less than three times the camembert's diameter. ...
0
votes
1answer
47 views

Baking camembert with crust in a larger pan?

I have one small wheel of camembert and some pie dough. I want to pack the camembert in the dough and bake it. I plan to have the bottom and sides in crust, but to leave the upper surface free. But I ...
0
votes
2answers
59 views

Too Soft Cookie Dough

I've always considered myself a decent baker, but in the last 6 months, I've had trouble with several cookie recipes that I have previously had good luck with. The dough seems to come out very soft ...
3
votes
4answers
1k views

Salt 'n pizza (how much salt should be in the dough)

I've made a pizza today and thought the dough could use a little more salt. I've looked at this answer and have a question about the salt ratio. How is it calculated? The percentage of flour, or the ...
1
vote
2answers
257 views

How to rise and bake a sourdough loaf in the least amount of time?

Sometimes I need to bake a loaf or loaves of bread as soon as possible with my sourdough starter. For example my few tablespoons of starter needs to become bread within the next three hours when ...
0
votes
1answer
80 views

Will adding more yeast to a dough mean I need a longer time in the proofer?

For example if one dough has one tsp. and the other has two tsp. of yeast, would they need the same amount of time in the proofer?
2
votes
1answer
7k views

How does tangzhong (water roux) make bread softer?

As I understand it, tangzhong in relation to bread making is an Asian technique in which a portion of the flour in the recipe is pre-cooked with water to make a roux, before being cooled and added to ...