Questions tagged [baking]
Questions about cooking by dry heat without direct exposure to a flame, typically in an oven.
2,157
questions
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1answer
40 views
What's the proper way to package dough?
Say I wanted to make a large amount of dough, then divide it into smaller portions to send to cafes, etc. How would I package the divided dough? Do I just put it in a plastic bag or something similar?
...
0
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0answers
29 views
Ciabatta with no air bubbles [duplicate]
My first time making Ciabatta...
Any ideas why my ciabatta is lacking air bubbles? It tastes nice and light.
It also didn’t rise as much as I’d expected.
I proofed airtight for 90 minutes then ...
0
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0answers
18 views
How do I adjust apple crisp cooking time for muffin-size crisps?
My usual apple crisp recipe is here, except that I generally use a third of the recommended sugar and three or four times the necessary cinnamon.
I'd like to experiment with variations on the recipe (...
0
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2answers
46 views
Is it necessary to follow the suggested order in this challah recipe?
Came across a Challah recipe which called for adding ingredients in the following order: water, yeast, flour, eggs, sugar, salt and oil/butter. They highlighted the order is important. Why is this ...
3
votes
2answers
84 views
Can I substitute corn syrup for honey in bread?
I have a white bread recipe I use frequently I'm pretty happy with. It calls for 3tbsp (64g) of honey. I have a bottle of karo light corn syrup "with real vanilla" that I would like to use up, instead....
2
votes
2answers
55 views
Bagels: Flat, no rise, gummy inside. Over kneading?
Edit: thanks for all the advice! I worked these half as much, and made sure to let them cool. Great, round results!!
To start, I'm using this recipe: https://www.epicurious.com/recipes/food/views/...
1
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2answers
26 views
How can I best bake cookies from cold dough?
I like to make chocolate chip cookies, and the first batch always turns out great. However I don't use all the dough at once, so I refrigerate the leftovers. When I use this cold dough to make another ...
0
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0answers
15 views
Looking for Tiramisu/S'mores extract alternative
I'm looking to make a smores style tiramisus from this recipe. I don't have access to this tiramisu flavoring or this smores flavoring. I'm looking for a way to make a suitable alternative that I ...
1
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2answers
78 views
Question about safety of eating cooked bread if it is over or under-proofed
Not sure if my dough was over or under proofed. I cooked it and it is quite dense. It did not rise as much as I thought it would. I cooked for the time in recipe, and then a little longer. Can we ...
3
votes
1answer
45 views
Does my “bagel flour” need malt powder added?
I purchased some "super bagel flour" that lists these ingredients:
Bleached Wheat Flour Enriched
Malted Barley Flour
Potassium Bromate
Is "malted barley flour" in this "super bagel flour" in ...
0
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0answers
45 views
Birthday Cake without proper frosting [closed]
Its my brother's birthday today.
I have the cake mix to bake him a cake, but due to quarantine, I don't have the ingredients needed to make a cake frosting, like cream, butter, chocolate etc.
All I ...
2
votes
2answers
54 views
Low fat muffins won't rise
I'm really trying to make a great low fat muffin. No matter how hard I have tried with this one (I am not over stirring), I can't get these to rise past a mini muffin height, and this batter is so ...
2
votes
1answer
43 views
can you refrigerate risen bread dough [duplicate]
After I have let store bought frozen roll dough rise can I refrigerate to cook later! Thanks
15
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3answers
1k views
Does liquid temperature matter when making bread in a bread maker?
Let me start by saying this is my first attempt at using a bread maker. I just wanted to know if the temperature of the liquid used in the bread recipe matters? Cold vs room temp or warm?
1
vote
1answer
85 views
Is it possible to make “finely ground corn flour”?
https://www.splendidtable.org/recipes/crunchy-cheese-puffs
I'm a beginner DIY-er homecook who would like to make everything I eat without setting foot in a supermarket.
1
vote
1answer
66 views
Fluffy French Toast
What is the best kind of bread to use for french toast if you want it to be fluffy? I like using Brioche bread, but it isn't very fluffy! should I use the bread they use to make Texas Toast?
0
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1answer
48 views
Bread won't rise during proof after overnight fermentation
Whenever I try overnight fermentation for better flavor, I find that bread won't rise so much after it has been shaped. The dough rises beautifully during the first fermentation on the first day so ...
14
votes
5answers
2k views
How does one alter a recipe that calls for one fruit with another fruit of differing water content?
For example, I often make banana bread. I'd like to effectively keep the same recipe but use pumpkin instead. Bananas are ~72% water while pumpkins are ~90% water, and roughly a 20% increase in water ...
0
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2answers
145 views
How long should I bake the pizza in a microwave oven?
I am making homemade pizza using a store bought pizza base. I know this is a fairly basic problem, but I am new here.
Anyway, I own a Samsung microwave oven which also has a convection mode. Do I ...
8
votes
2answers
3k views
Is sugar a necessary ingredient to feed yeast?
I consider myself a reasonably successful baker, including making my own bread dough from scratch. Lately, when searching for some new and different recipes, I notice not all dough recipes call for ...
3
votes
3answers
172 views
My soft chocolate cookies are soft but still too crumbly. How should I fix it?
The taste is great and it is soft, a bit chewy and not dry, but it is still too crumbly. When I push it, it is too easy to break apart. Could you please explain how I should fix this.
Recipe
All ...
3
votes
1answer
124 views
How can I use pollen?
My dad and I bought some pollen at a fair about five years ago, and other than taking a little handful out and munching it every so often, we've never really used it.
How can I use pollen?
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0answers
32 views
do I need to add butter to a layered chocolate sponge cake and separate eggs?
I want to make a layer cake of chocolate sponge brushed with syrup and layered with ganache. Would a recipe with separated eggs be better than one with whole eggs and would I need to add butter or ...
2
votes
1answer
99 views
Is Erythritol acid or alkaline and what is it's pH compared to brown sugar?
Is Erythritol acid or alkaline and what is it's pH compared to brown sugar?
In many baking recipes, baking soda is added together with acidic ingredients, such as brown sugar.
Also, this way, the ...
2
votes
3answers
138 views
How can I alter this high-protein brownie recipe?
I'm on a mission to make myself the highest of high-protein brownies. However, the recipes I've found for "high-protein" brownies are lacking in the protein area and I'm after some delicious gains ...
1
vote
3answers
144 views
Questions about the how and when of baking homemade sourdough bread
First, an important introduction with potentially relevant details: I've been maintaining some sourdough at home for several months now, initially made from organic white bread flour, then from half ...
0
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1answer
113 views
Why are my cookies undercooked in commercial oven?
I have recently started using a commercial kitchen to make chocolate chip cookies (and other similar types of cookies). The kitchen has a Blodgett double deck convection oven. The problem is even if ...
0
votes
1answer
114 views
What going to happen to Dulche De Leche during baking?
Dulche De Leche is condensed milk that boiled already. But what if put it in something that going to be boiled or baked. How it's going to be, how it's going to taste like? Do people do it?
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votes
3answers
197 views
What to use to separate layers of dough?
I want to bake pancakes in glass bowl in microwave, some kind of thick pancakes, but want to do it faster.
Instead of making one pancake at a time it would be faster to bake them all at once stacked ...
0
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0answers
42 views
Uneven results when moistening rum cake with syrup
I made a rum cake using this recipe. Although it tastes fine, the rum syrup didn't distribute evenly, meaning the cake is too dry in some places and too moist in others (instead of adequately moist ...
0
votes
2answers
123 views
The bread is brighter than usual
I have a Morphy-Richards bread-baker which is about 30 years old. It still works fine, but the latest bread I baked is brighter than usual. I use whole wheat flour, so the bread is usually browny, but ...
1
vote
1answer
93 views
Can I make a sourdough boule, freeze it then thaw it and bake it?
I think sourdough yeasts don’t do well with being frozen normally, but if I’ve let the dough go through all of its rises and shaped it into the final loaf can I freeze it before baking since the air ...
0
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0answers
86 views
Substitute Milk for Water in Bread
I want to substitute milk for the water called for in my recipe for bread. The recipe calls for 3 cups water. Home much milk should I use?
1
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2answers
72 views
Baking in oven after machine kneading
I want to remove the bread after it is kneaded and then bake it in the oven. When will I know that it is fully kneaded? I have a rosewill 2 pound bread maker
6
votes
2answers
2k views
Baking 2 dishes needing slightly different temperatures and time [duplicate]
In one oven I need to bake 2 dishes: one needs 35 minutes at 375ºF, and the other needs 45 minutes at 350ºF. How much time should the second dish cook at 375ºF?
2
votes
2answers
216 views
Maximum oven temperature for glass cookware
Is there a maximum safe temperature for cooking with a glass casserole dish in an oven?
Got some Dutch ovens on the bottom rack at 240C (450F) and wondering if I dare put a Pyrex dish on the top rack ...
7
votes
5answers
3k views
What is the best ingredient to add to a normal French toast recipe to make it taste pumpkin flavored?
I'm just wondering. I like experimenting with French toast recipes. What is the best ingredient to add to a normal French toast recipe to make it taste pumpkin flavored?
0
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1answer
61 views
How to remove husk from grain?
I need help to remove husk from grain - specifically spent grain from the beer production. Does anyone have any kind of experience with that?
1
vote
1answer
102 views
Croissant baking temperature
The short story - cant get the temp in the oven right. It gets too brown, if I lower the temperature it is not cooked and the internal structure is not as good as it should be.
The long story - so far ...
4
votes
4answers
1k views
What would “Disintegrant”, “Ammonium”, or the units of measure “glass” or “gl” mean in a non-American book?
Just purchased a baking cookbook online which, while written in English, is clearly from a country outside of the U.S. Units are metric, which is fine, but there a couple of terms with which I am ...
2
votes
1answer
104 views
Can I use pearl barley instead of rice in baked rice pudding?
I want to make a baked rice pudding with plums. I was wondering since pearl barley is sometimes used for risotto if I could use it instead of rice here too. Will it bet the sticky, sort of slimy ...
6
votes
2answers
470 views
Putting freeze dried strawberry into my soft cookies,the texture is more like cake -how to make it more chewy
I love strawberry cheesecake and soft cookies, so I created a recipe and added a large amount of strawberry powder (made by putting freeze-dried strawberries into a grinder).
I have tried two recipes....
0
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0answers
84 views
Baking Powder Won't Mix!
Despite sifting baking powder with flour and other dry ingredients, every time I make a cake or baking powder (American) biscuits, there is ALWAYS a somewhat sharp taste in each biscuit or slice of ...
2
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0answers
51 views
How are food dyes affected by heat and ingredients?
I made a cake today using bog standard marge, white sugar, eggs, self-raising flour and a pinch of baking powder. I added enough pink food colour (supermarket brand that comes in the tiny bottles) to ...
1
vote
4answers
261 views
Why does my cake lack air bubbles and looks like a molten mass?
I have tried to do cakes many times and I frequently have the problem of my cake not having the bubbly structure I expect, but rather looking like a smooth mass on the inside.
So far I have ...
1
vote
2answers
184 views
Yorkshire pudding - how do the proportions of the ingredient affect shape, texture and taste?
Some very interesting posts, like this one, which has links to some more extensive discussions and websites that I consulted, too, describe some aspects of the method used to prepare and bake the ...
5
votes
1answer
108 views
How much cream can whip at once?
I am making a large quantity of a recipe that calls for whipped cream. I can use A KitchenAid mixer with the standard 4.5 quart bowl and whisk. For efficiency sake, I’d like to whip as much as ...
3
votes
1answer
176 views
Can I bake a cheesecake using only a water bath?
I don't have an oven, but I want to make a cheesecake; however, I do not like the "no bake" cheesecake recipes.
A lot of cheesecake recipes require a water bath before baking in an oven. I was ...
6
votes
4answers
189 views
How to make a more apple-y apple cider yeast bread
I would like to figure out how to make a strongly apple-flavored yeast bread
I found a recipe for a yeast bread that I was quite happy with, which starts with the yeast in 2 cups of milk, then uses 1/...
0
votes
1answer
64 views
How to cook fried potatoes in a No Fry Cooker?
I want to “No Fry” French fried potatoes. Can I stack them on top of each other to cook and brown a little? I have seen pictures of them being piled on top of each other in a No Fry Cooker. In a ...
