I understand that the yeast activates, but why does this happen? Is the water simply absorbed into the yeast?
I made a shoofly pie using the recipe from Joy of Cooking. That recipe instructed to mix 1 cup of boiling water into the mixture (of eggs and molasses) before pouring into the pie shell. Why boiling ...
Many recipes I've seen call for beating a tablespoon or so of water in with the egg for an egg wash. What is the effect of adding the water to the egg wash when baking?
Our well water tastes very good but is extremely hard (220 mg/L). Do I need to make any adjustments when cooking or baking or will it work fine?
I screwed up and put 1 1/4 cup veg oil instead of water in my box cake recipe. Is there any way to fix this? Can I add flour or something? Or is it doomed for the trash can?