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1answer
63 views

Can I use lye as a leavener instead of baking soda?

I'm interested to try to make waffles using a concentrated lye water instead of baking soda as a leavening agent. I have three questions related to this subject: Would this potentially make my ...
0
votes
2answers
64 views

Bread: Higher rise/coarser crumb [duplicate]

I tend to make a starter for my bread, typically a poolish. Sometimes I make ciabatta without a starter. I tend to see the same results either way. I give the starter 10-12 hours, then rise the dough ...
3
votes
1answer
242 views

How long can batter sit before chemical leaveners lose their power?

Background: I can not fit 2 - 12 muffin tins in my oven in a manner that will result in 24 nicely baked muffins or cupcakes. I am using everyday muffin or cupcake recipes that use baking powder and or ...
0
votes
1answer
122 views

How to bake with self raising flour?

Is it possible to use self raising flour instead of all purpose and letting it raise with yeast? Also, is it necessary to add baking soda to self raising flour?
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vote
2answers
91 views

Is it possible to make souffles that rise without beating egg whites?

TLDR: Is it possible to make a souffle that doesn't have beaten egg-whites, but still rises? Leaveners don't seem to work. Longer version: I've never eaten "real" souffles (at a restaurant). I tried ...
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2answers
36k views

If I can't find baking soda or baking powder, what should I do?

Suppose I'm somewhere where stores don't seem to stock baking soda or baking powder. Are there other names either of those might be sold under? Or are there things I could substitute? Related: How ...
0
votes
1answer
151 views

Rule of the thumb for judging the leavening?

I have done a focaccia and a small piece of dough to see if I can make bread with the same recipe I'm using for the focaccia . Both dough have almost doubled in size in about 9 hours, and I have used ...
2
votes
1answer
76 views

Rolling out after or before the leavening process?

Assuming that you want to create home made pizza and bread, it's better to create the final shape when you create your dough or after the leavening ? I think that part of the problem is the fact that ...
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vote
2answers
959 views

Does acidity negate double-acting baking powder?

As described here, most common baking powders contain two acids, one that reacts to moisture, and one that mostly reacts when heated. Does that mean that if my dough is already acidic (and has no ...
2
votes
4answers
11k views

Having trouble getting gluten free bread to rise

I am new to gluten free baking and I am having much trouble getting my breads to rise. I have tried several recipes, with no luck. Can anybody give me some fool proof suggestions? I am desperate. ...
4
votes
3answers
2k views

Can I use my dehydrator to raise bread?

I bought a dehydrator about a year ago and the product manual says that a dehydrator is great for leavening bread. I have tried this a number of times with (seemingly) good results, but I am unsure if ...
1
vote
4answers
2k views

Why doesn't my quick bread rise properly when substituting splenda for sugar?

I used Splenda in one of my favorite quchinni (squash) recipes and it did not rise at all. It is about 3 inches thick and is heavy as the batter was thick. Why did this happen, and is there any way ...
4
votes
1answer
2k views

How does replacing some butter with shortening affect rising / leavening in cookies (biscuits)?

I have been replacing half (half a cup) of the butter called for by some cookie recipes with half a cup of shortening and have noticed that some of these cookies rise less than I expect. Is there ...