As there are different kinds of salts which contain different minerals, is there a kind of salt that is better to use when baking? Does the kind of salt depend on what I am baking?
I enjoy making multi layered sponge cakes (specifically chiffon sponge), but I find that when cooking a much thinner base than for a normal sponge (around 1cm height), I am faced with a decision of ...
When I make snickerdoodles, they taste too "tangy" to me which I believe is due to the acidity of the tartaric acid. The recipe I have calls for a 2:1 ratio of cream of tartar to baking soda which is ...
I specify sweet fruit here because I think there would different good answers for a savory or a custard based pie.
I recent backed a pie that included glucose and the recipe pretty much only said melt glucose...nothing about how to use it which lead me to much agony :) So the question is ... is there a common ...
Is there a difference between the various types of flour that you see in the stores (i.e. Cake, Bread, and All-Purpose? Is it really necessary to stock 3 types of flour in my pantry or is this just a ...