Questions tagged [baking]
Questions about cooking by dry heat without direct exposure to a flame, typically in an oven.
2,072
questions
3
votes
1answer
43 views
Ascorbic Acid (Vit C powder) with Baking Soda = Single Acting Baking Powder?
For my gluten free baking, I "have to"* make my own single acting baking powder. I use 2 parts cream of tartar and 1 part baking soda (bicarbonate of soda). It's been fairly successful.
I would like ...
2
votes
2answers
112 views
Parchment paper around a cheesecake?
I recently made a pumpkin cheesecake in a springform pan. The instructions say to run a knife around the outside immediately after removing the cake from the oven, and then allow it to cool to room ...
0
votes
0answers
17 views
Is making bread with Spelt wheat different than using modern wheat in the taste..shape..quantities in recipes? [closed]
I want to make bread not using modern wheat, I am using spelt wheat..
6
votes
1answer
559 views
Is this a Confectionery Ganache frame?
I have been trying to search for this device for days. I’ve used the terms “dough rolling frame, caramel ruler, confectionery frame, ganache frame, adjustable ganache frame, dough leveling frame, ...
1
vote
1answer
118 views
How to check on something baking in oven
Whenever I bake something, I am afraid of opening the oven door because I think heat/hot air/steam will escape.
For example, today I made baguettes with a water source at the oven bottom. When I ...
4
votes
2answers
87 views
Baking Powder, Baking Soda, and Yeast
I've read one cook say,
"I add baking soda when I make bread using buttermilk. The buttermilk is acidic enough that it interferes with the environment that commercial yeast needs to reproduce well, ...
2
votes
0answers
72 views
Bread machines and low altitude my bread won't rise!
I am experienced in baking; I am 65 years old and been baking and cooking for a while, but this problem has got me going crazy.
I have recently purchased two new bread machines; one is a Sanyo brand ...
6
votes
3answers
242 views
Why is my cake rising sideways while baking?
Here is what my cake looks like:
I'm using the following ingredients to make the cake:
1 egg
wheat flour
milk
some kind of flavour essence like vanilla essence
pinch of baking powder
pinch of baking ...
1
vote
1answer
114 views
Reheatable pizza dough
Let's say I'm using a 100% white bread flour 70% hydration dough (with or without oil) for pizza to be baked in a home oven; how should I change the formula, or how can I tweak the recipe for a ...
0
votes
1answer
63 views
Baked Red Potatoes cooked skin up or down (crisped results wanted)
Should red potatoes that are quartered be cooked skin up or down in the oven? (Oiled!)
Hoping to get delicious crisped results!
0
votes
2answers
86 views
Teaching Bread Making to a young student- need new reasources [closed]
Hi Seasoned Advice Forum Members
I am a semi experienced Artisan Bread Baker. I am currently teaching a 9 year old boy the basics of bread making and would like to see if anyone has any suggestions ...
1
vote
1answer
84 views
Ways to Make Matcha Powder Less Bitter in Baking?
I want to use Matcha powder in some baking recipes (cake, macaroons, cheesecake, etc), and while I think it tastes fine many others have told me that it is too bitter. So I was wondering if anyone ...
-1
votes
2answers
69 views
How long after the expiry date can I use Chipits Skor toffee bits
The expiry date is 10.2015. Are they ok to use or should I throw them out ?
2
votes
1answer
82 views
Using beef fat for baking
I have a large amount of very good quality dry aged beef fat (not suet). I would like to try making cookies using the beef fat in place of the butter. I was thinking of using a simple shortbread-style ...
1
vote
0answers
80 views
Will adding whole wheat flour make cookies as chewy as using high gluten flour?
I don't have bread flour or gluten and I want to bake choco chip cookies with a chewy texture and hard crust outside as well as inside.
Can I use plain flour and add some whole wheat flour to it to ...
2
votes
2answers
125 views
How to bake baking soda to produce sodium carbonate?
I'd like to make sodium carbonate for ramen noodles. The instructions on the web however vary greatly. One source says to bake baking soda at 350 degrees for 2-5 hours. Others say 250 degrees for an ...
1
vote
1answer
43 views
How can I use left over crumble topping?
I like making fruit crumbles, and I like fruit crumbles, but I have a problem...
I always make the crumble topping by estimating quantities, adjusting the ingredients until I get the consistency I ...
7
votes
2answers
484 views
Difference between types of yeast
While double checking a recipe I realized I might have used the wrong type of yeast. There is instant, active, liquid, dry and fresh yeast. What are the culinary differences between all the types of ...
0
votes
2answers
63 views
When dissolving natural organic yeast in water, is it supposed to bubble?
When I made a dough, I dissolved natural organic yeast in water, but it didn’t make bubbles. Is this a sign that something is wrong?
1
vote
2answers
88 views
Swap for Cake Margarine in the U.S.?
A Great British Bake Off question!
I'm interested in making a show-stopper cake (recipe) and it calls for "Cake Margarine" which is not available in the U.S. What is the equivalent that I can swap ...
0
votes
0answers
48 views
Why is my Nougat Grainy/Sugary and not setting?
I made my Nougat (first time ever) 2 days ago. It's not setting and tastes grainy/sugary - plus now I can't get it out the glass dish which I sprayed.
Here is the recipe I used:
500ml sugar
200ml ...
1
vote
1answer
129 views
Pizza browning agent substituting proportion
I've been learning how to make pizzas.
In the book I follow, for home ovens at 500 F, one needs to add a browning agent in pizzas to bake the pizza well. In 453 grams of flour, he uses 9gm of ...
2
votes
2answers
92 views
What is the minimum time home baked bread should be left to cool before eating?
I realise that a freshly baked loaf will need some time to rest to allow the starch to "set", otherwise the bread may not be the right consistency.
(Why should I let bread cool before slicing and ...
4
votes
1answer
112 views
What is “White Moist Sugar”?
Looking online at a copy of Mrs Beetons Book of Household management and I came across a recipe that called for "White Moist Sugar".
https://en.wikisource.org/wiki/Page:Mrs_Beeton%...
1
vote
2answers
60 views
What is the most effective method to prevent a soggy shortcrust quiche base?
I have seen two methods to counter this. One is the traditional way of pricking the base with a fork, then blind baking at 200C with weights etc. for 10 minutes, then giving an additional 5 minutes ...
7
votes
3answers
496 views
Baking with Whey Protein
I wanted to experiment with baking with Whey Protein and I found recipes for baking online. I was wondering if any whey protein off the shelf can be used? Or do I need to find a specific type of ...
0
votes
1answer
61 views
What would happen if I made angel food cake with whipped cream instead of whipped egg whites?
I know that whipped cream also has air incorporated into it, so it can actually be used as a leavening agent. But compared to whipped egg whites, is the leavening power more or less (or maybe even the ...
0
votes
1answer
79 views
Where should heat comes from when baking brownies?
I’ve tried baking brownies many times and they are always burnt on the top (darkened to black instead of being brown). My question is where should I set the heat to comes from, from bottom, top, both ...
0
votes
0answers
23 views
Bakers Square Size [duplicate]
I have an old fudge recipe that calls for 2 1/2 squares of Bakers Chocolate. With the new size, what is the new number of squares I'll need to make up for the old 2 1/2 squares. Thank you!!
4
votes
3answers
163 views
Removing sugar from baking recipes
I just baked a batch of chocolate chip cookies (https://www.bonappetit.com/recipe/bas-best-chocolate-chip-cookies). I felt like they were just a tad bit on the sweet side, so wanted to know if there ...
3
votes
1answer
61 views
Cashew flour in Kaju Katli
All of the recipies for Kaju Katli I've looked at says I should make my own cashew powder but I was wondering if I could substitute it with store bought cashew flour. I'm not sure what the difference ...
-3
votes
1answer
83 views
Were are they? Are there even any? [closed]
Were are the steps to make yogurt? I've been looking for 5 hours and ended up being late for making yogurt for lunch! I won't be back on this website again, Thats for sure
0
votes
1answer
136 views
What ingredient should I add to my cookies to increase shelf life?
What ingredient should I add to my cookies to increase shelf life. I need my cookies, 6 months later to still be fresh (expiry date in 6 months).
3
votes
0answers
37 views
Are there any ingredients I should not add to a no-knead dough with an extended proofing time?
I am having great results with no-knead bread, generally leaving this to proof for up to 18 hours in a coolish (20 C) room.
I'm thinking of upping my game and adding fresh ingredients (e.g. minced ...
1
vote
1answer
75 views
Can you inject carbon dioxide/nitrogen into a dough/batter to provide leavening? Or use dry ice/liquid nitrogen?
Can you use carbon dioxide/nitrogen directly to provide leavening? It's known that vegetable shortening is actually pumped with nitrogen bubbles to aerate it, so maybe there's a way you could use them ...
2
votes
3answers
103 views
How to make croutons crunchier throughout without burning?
I've made homemade croutons a few times now and experimented with using more or less olive oil and cooking shorter/longer.
My first batch was the best tasting, however they were a little chewy inside,...
0
votes
0answers
78 views
Creaming butter seperately on its own, then adding the sugar and beating them together vs simply creaming butter and sugar together (the regular way)?
Would there be any difference in the end result? Usually you beat both the sugar and butter together but what if you instead, were to start by creaming the butter on its own at first, then adding ...
0
votes
1answer
103 views
thickening cream
I use corn starch & 1/2 and 1/2 to make my cannoli cream. I use a double boiler. My recipe calls for a lot of stirring up to an hour in order to get the thickness I need to stuff cannoli shells.
...
2
votes
1answer
109 views
Making clarified butter by removing water but not the milk solids?
People say that clarified butter doesn't taste as good as normal butter, but what if you were to make it in a way that retains the milk solids but still removes the water? So it would be something ...
3
votes
0answers
38 views
Can frozen (fresh) flower petals be used in baking the same as unfrozen fresh petals?
I had seen a recipe that calls for fresh flower petals - a dark bread recipe with honey and bright flower petals through it, specifically. I know it wanted fresh petals for the color (dried so often ...
2
votes
1answer
83 views
Is it possible to cream clarified butter with sugar? Will it have the same benefits as shortening and oil?
Is it really possible to cream clarified butter? And considering that clarified butter is 100% fat, am I correct in assuming you'd get the taste of butter and also the leavening benefits of shortening ...
1
vote
1answer
157 views
Left Hot fudge on counter overnight
I Left a the jar of open mrs. richardson hot fudge out last night, is it still good? It does say refrigerate after opening. Is it still good?
2
votes
2answers
83 views
FLOUR tortillas as a crust?
I am making a chili cheese tater tot casserole and would like to know could I use flour tortillas on the bottom or would that be a bad idea since I am baking it at 350 for 45 minutes
1
vote
0answers
75 views
I would like a vanilla powder type to substitute for cocoa powder
I do not like chocolate. I have a recipe for chocolate energy bites. What can substitute for cocoa powder?
3
votes
2answers
93 views
Beating egg whites over a double boiler for increased leavening?
I know that whole eggs and egg yolks whip up greater and have more air when beaten with heat, but does the same hold true for egg whites? Would it be beneficial to whip them over a double boiler or ...
1
vote
2answers
129 views
mixing dry yeast, water, salt and flour
When aging pizza dough in the refrigerator for 1-2 days, I mix the salt and "Saf-Instant Dry Baker's Yeast" (a Japanese brand) with the flour and add room-temperature or cold water. I always get lots ...
2
votes
2answers
107 views
how to get maximum amount of rise for shaped pizza
I'm making pizza from scratch. My goal is to have the least dough possible in terms of grams per square cm/in, but have it as fluffy and bubbly and airy as possible.
My dough is 360g Caputo blue-...
3
votes
0answers
34 views
How to keep the bottom of my bread from getting burned? [duplicate]
I have been experimenting with making whole grain sourdough bread at home. My current recipe is for a loaf that is about 4 cups of flour total, not counting sourdough starter, evenly split between ...
2
votes
0answers
47 views
Cupcake Papers Peeling away
I've been making cupcakes for a long time with the same recipe and same brand of paper liners but recently my cupcake papers are pulling away from the baked cake shortly after they cool at room ...
4
votes
1answer
110 views
Is there a difference in the end result between using mechanical leaveners vs chemical leaveners in a cake?
Are they interchangeable? E.g. could you replace whipped egg whites in an angel food cake with enough baking powder/soda and end up with similar results? Or in a butter cake, replace the creamed ...
