Bread leavened without yeast
2
votes
2answers
182 views
How to make a proper scone?
I love to eat scones, they are my guilty pleasure, but I can never cook them right, They just become Hockey Pucks, because they are too hard and the size of a puck. Is there any tips with making ...
2
votes
1answer
85 views
problems with buttermilk biscuits
I found the following recipe for buttermilk biscuits:
mix 2c flour, 1tsp salt, 1Tbsp baking soda
cut 6Tbsp cold butter into mix
add 1c buttermilk
pat and fold on floured surface, cut into round ...
3
votes
2answers
178 views
How can I make zucchini bread less moist?
I made zucchini bread, and it turned out very tasty but too moist. It was very dense and somewhat sticky - not in an underdone way, though. I actually baked it for 5-6 minutes longer than the recipe ...
3
votes
1answer
117 views
What is the problem with overmixing? [duplicate]
Certain recipes (for example, corn bread, buttermilk biscuits) caution against overmixing: you're supposed to add the wet ingredients to the dry with a minimum of agitation.
Why?
And, is this ...
3
votes
2answers
457 views
Why is my zucchini bread mushy?
I just followed this recipe. My only changes were to add walnuts, and some allspice. After the 50 minute baking time, it was still quite gooey, so I kept it in the oven, checking every 5-10 minutes. ...
3
votes
1answer
304 views
How can I add yogurt to a quickbread recipe?
I stumbled upon a recipe for Yogurt-Zucchini bread, and I like the idea of adding yogurt to other quickbread recipes for the texture and flavor, especially whole-wheat ones.
What guidelines should I ...
1
vote
0answers
118 views
Is it a myth or a fact that mixing cake/muffin batter too finely can lead to a hard finally baked cake/muffin? [duplicate]
Possible Duplicate:
Over-stirring muffin mixtures
From here: http://culinaryarts.about.com/od/bakingdesserts/r/plainmuffins.htm
The key to making great muffins is not overmixing the ...
4
votes
4answers
617 views
What to do with crumbled muffins?
I made some muffins that apparently didn't have enough liquid to stick together (perhaps substituting Greek yogurt for sour cream was not such a good idea, as that, butter, and an egg contributed the ...
2
votes
1answer
518 views
To make Gluten free pancakes, can I just substitute regular flour with Gluten free flour?
Will a normal pancake recipe work with Gluten free flour, or do I need to add other ingredients as well?
2
votes
2answers
811 views
Do I need to sift flour for quick breads?
I am making mini quick breads for Christmas. The recipe calls for 3 cups of flour.
Do I need to sift the flour? If so, should I sift it before or after measuring?
5
votes
1answer
333 views
What's wrong with my technique in this Belgian Liège Waffle recipe?
I've been using this awesome recipe to make Belgian Liège waffles, but my results are never consistent. Could you guys help me reverse engineer the recipe a bit?
During the butter-adding phase in ...
11
votes
4answers
2k views
Over-stirring muffin mixtures
In muffin recipes, the instructions often say to stir the mixture till "just combined".
Why does over-stirring the muffin mixture result in tough muffins?
And how do you know if you did too much ...
