Questions tagged [baking]
Questions about cooking by dry heat without direct exposure to a flame, typically in an oven.
2,208
questions
1
vote
1answer
49 views
Solutions of making cookies less crumbly and dough not being able to be shaped into balls?
I made cookies from a YouTube recipe but it was too crumble even before baking.
The ingredients are:
900g plain flour
300g sugar
Half teaspoon salt
1 tablespoon baking powder
350 ml oil
Cinnamon
...
1
vote
1answer
100 views
How to grow baker's yeast (Saccharomyces cerevisiae) at home without creating a sourdough starter?
I've got some commercial yeast (fresh and compressed, the one in cubes) at home, which, as I've understood, is mainly made of Saccharomyces cerevisiae. My question is, is it possible to feed it and ...
3
votes
1answer
54 views
Can i refrigerate bread doughs twice before baking?
Can i refrigerate dough twice? Such that after kneading i will refrigerate the dough overnight. Then after forming i will cold proof it. Will there be any deterrents?
5
votes
1answer
178 views
Can I adapt a baking recipe for a Dutch Oven to a Casserole Dish?
I'm cooking a recipe for a Bread that requires a Dutch Oven.
All I have is a Casserole Dish.
The recipe calls for 40mins then 20 mins in a 400F Oven in the Dutch Oven.
My question is: Can I adapt ...
0
votes
1answer
50 views
Is it ok to use milk that incubated for 12 hours but did not set for yogurt in baked goods?
I had a fail when making yogurt in an instant pot. Milk did not "take" as yogurt after a 12 hour incubation. It smelled fine. I was hoping because I refrigerated right away I could use to make bread ...
0
votes
1answer
49 views
Can I use less sugar for making this bread?
I've been following this beginner recipe from Alex, The French Guy Cooking (https://www.youtube.com/watch?v=ycztOGTIX-s&t=326s).
I'll summarize it at the end for easier refernce.
The result was ...
0
votes
1answer
57 views
My buns/bread don't brown from top?
I have tried making buns and pizza muffins using all purpose flour (bleached/unbleached/bread flour are not available in my country)multiple times at 180-200C in the middle rack of my oven. They never ...
8
votes
1answer
1k views
Why is ciabatta poolish usually made with instant yeast?
So far all the "classic" ciabatta recipes I have found propose using small amounts of instant yeast.
But I'm pretty sure that ciabatta predates invention of instant yeast so why not use sourdough ...
2
votes
2answers
106 views
I added olive oil to my cake, but I haven’t baked it yet
The taste is so strong, and I haven’t even baked it yet.
How do I make it taste better?
I added it as a butter substitute... now what do i do?
2
votes
1answer
51 views
Can I make up for under-proving my bread dough during the first rise by doing an extra long second rise?
Long story short, I think I overestimated how much my dough expanded during the primary fermentation (it's supposed to double in size, I'd say mine was only 1.3–1.5× the size). Now the dough is ...
0
votes
1answer
50 views
how do you thicken cheese fillings so it doesnt melt when baking
i am stuffing cream cheese inside chicken. i would like to bake it off in the oven. what can i add to the cheese to make it not melt out
2
votes
2answers
311 views
How much baking powder or soda can I add to cookies without the taste being affected?
I like to do a lot of baking without eggs, and so I realized I should be adding either extra baking powder or baking soda to make up for the leavening that an egg would usually provide...
How much ...
0
votes
1answer
108 views
Would carbonated water be a good substitute for two eggs in this cherry loaf recipe?
I would like to replace the two eggs in this recipe with carbonated water:
Ingredients
1/3 cup shortening, butter, or margarine
¾ cup granulated sugar
¼ cup brown sugar, lightly packed
2 large eggs, ...
1
vote
1answer
69 views
Why is my brioche dry?
Patient: Brioche. Dry like a croissant. Huge air bubbles.
120 g all purpose flour
96 g heavy cream
1 egg
10g yeast
salt
10 g sugar
Mixed ingredients with lumps, 16h in the fridge, 5h in room temp, ...
2
votes
0answers
78 views
Why are my croissants heavy?
I have been experimenting with croissants and found that, delicious as they are, they are dense, not light and fluffy. The layers are very close together, not open with vast pockets of air.
I have ...
1
vote
1answer
45 views
Can I halve a macaron recipe and expect the same cooking temperature and time?
I'm about to try a macaron recipe at home; I'd like to start with a half volume in case they turn out particularly badly. Given the macarons will be on a single tray in the oven I can't think of a ...
1
vote
2answers
64 views
Too much sugar - HELP
I'm making a cinnamon raisin bread. The recipe calls for 5 3/4 cups of flour and 4 tsp of sugar in the first part. Later on it calls for 3/4 cups of sugar mixed with cinnamon. I was working the ...
-1
votes
0answers
59 views
My cake doesn't take the shape of the container i prepare it in [closed]
I used the following recipe to prepare a cake. https://youtu.be/LRVQQAS4WyA
I have prepared it more than once and it gets thoroughly cooked coz when I check it with a knife it comes clean. The ...
0
votes
0answers
34 views
What is the optimal autolyse time for sourdough?
I would like to know if there is a formula or technique for understanding the ideal/optimal conditions for dough autolyse?
I understand that different flours/grains have different absorption ...
2
votes
1answer
57 views
Can you fold dough during autolyse?
Would it be helpful, harmful or neutral to fold dough during the autolyse?
Let's say we're doing a long cold autolyse. At first I assumed it would be helpful to start the dough development early on, ...
5
votes
5answers
1k views
Should we start making dough with water or with flour?
We have a recipe and it tells us to put X grams of flour and Y ml of water. And some of this type of recipe tells us to add flour slowly according to the consistency of the dough. Some say add water ...
1
vote
1answer
64 views
Will I be able to cook my mac & cheese until it's brown if my cheese sauce is thick
I found this recipe that requires thick cheese sauce the reviews was good but her mac & cheese was light and I was wondering will I be able to cook my mac & cheese until it browns or if I'm ...
1
vote
0answers
65 views
My Italian meringue macarons won’t stop coming out hollow [duplicate]
I’ve been making Macarons for a while but I have recently started to try the Italian method for making them and have basically failed 95% of the time. I’ve probably made around 25 batches all that ...
2
votes
1answer
290 views
Can I broil a box cake in the oven?
my oven has recently broken, it turns on but does not heat. On the other hand, my broiler works just fine and I've been able to cook peach cobbler and peach bread, though that calls for a different ...
2
votes
1answer
55 views
Using powdered salt vs regular
While tasting some chocolate chip cookies I made, I noticed a salt taste in one bite and I wondered; if the salt was powdered, could it be incorporated better?
Would this change the taste?
Would ...
0
votes
0answers
20 views
Maximum hydration using just beer and 14% protein white flour
What's the highest hydration beer only that's feasible? Aiming for a pan de cristal type result but with lots of beery goodness
Suggestions?
0
votes
0answers
57 views
White dots on pizza or focaccia after baking
Sometimes I prepare a pizza dough that is a "direct" knead, no fancy preparations, works with all-purpose flour, rises in a couple of hours with regular yeast, about 70% hydration, olive oil inside.
...
-1
votes
0answers
37 views
Sugar alternative in cookies [closed]
Does sugar alternatives make cookies not spread? If so, what is the fix? What about gluten free? How can I make a good gluten free, sugar free cookie that still spreads?
0
votes
0answers
16 views
Sun Dried Tomatoes Convert wt in oil to dried wt
I have sun dried tomatoes in oil. The recipe asks for dried tomatoes. So 25gms dried tomatoes is equal to how many gms tomatoes in oil (without the oil!!)
0
votes
0answers
36 views
Bread Didn't Turn Brown
The bread recipe I followed should have made a bread with a brown-ish top but mine didn't. The output was edible and not raw but the color was pale or light yellowish. What went wrong, was my ...
2
votes
1answer
77 views
Which sourdough starter should i keep?
I decided to make 2 sourdough starters, to see if one would come out better. I only want to keep one and I dont know which one to choose. One has formed a hooch, while the other has not but otherwise ...
3
votes
3answers
1k views
Very Sticky Dough Before Kneading
It was my first time baking and followed a simple bread recipe. The ingredients are listed below.
My problem was after mixing, before kneading, the dough was still very sticky and stuck onto my hand ...
1
vote
0answers
25 views
Using stainless steel utensiles on aluminum [duplicate]
I roast vegetables in aluminum baking pan.
To remove these, as they do get crispy, I use stainless steel spatula.
I have noticed slight scratches on the baking pan.
Will this affect baking in the ...
10
votes
1answer
2k views
Using melted butter vs rubbing it into flour?
Let's say I'm making a crumble topping or some biscuits. What, if any, differences would it make to the finished product if melted butter was used instead of rubbing it in to the flour? Thanks.
0
votes
1answer
65 views
Weight of a large egg
UK recipes give the amount of eggs in a recipe in grams and I would like to know how many eggs I will need fpr 115 grams of eggs. So, what does the average large egg weigh?
0
votes
0answers
51 views
Can I make “starter” with active dry yeast? [duplicate]
I'd like to extend my supply of yeast (It's hard to get right now). My wife does not enjoy the taste of sourdough, so I was wondering it it's possible to create a self-replenishing culture, starting ...
1
vote
1answer
62 views
How to use sourdough starter?
A week ago I mixed 1 part AP flour 1 parts tap water, keeping it at room temperature (18-24c). I've been discarding a bit and feeding it 1:1 daily. The last few days, the next 4-6 hours after I feed ...
1
vote
0answers
37 views
Water on top of biga [duplicate]
I made some biga and used it once. There were some left overs, so I added more flour and a bit of water. There is now a layer of water on top of it, after I left it for a few days.
How do I know if ...
2
votes
0answers
27 views
Shaping baguettes using three folds vs. rolling it up?
What's the idea behind the standard French technique of three folds to shape a baguette where you fold it in from top and bottom and then the whole thing over, sealing it with the heel of the hand? ...
14
votes
2answers
3k views
Help! I poured the syrup over my Baklava before I baked it. Is it ruined?
I accidentally poured the syrup over my Baklava before I baked it. Did I ruin it? Is there anything I can do to salvage it?
2
votes
0answers
108 views
Can you sub collagen protein for whey protein isolate in baking?
I have Vital Proteins Collagen Peptides Unflavored, which is 90% protein (9g protein per 10 g serving).
The whey protein isolates I've seen are also approximately 90% protein. Because I already have ...
0
votes
0answers
51 views
how croissant be baked in Indian home ( temp 32deg C) with a flaky crust and layers
I made croissants using Indian butter , and room temp 32 deg C . They haven’t a flaky crust or layered well . Posting a pic .
Please give guidance .
Planning to use a variety of butter with 82% ...
3
votes
1answer
71 views
Substitute for demerara sugar in cookie recipe
I have a recipe for oatmeal cookies that uses demerara sugar. While I do have some demerara sugar, the quantity remaining is approximately 1/3 of what is needed for the recipe. (In normal ...
0
votes
0answers
49 views
How can I bake this “filled pretzel”?
(This is a follow-up of this question.)
I'm trying to bake a "frozen, stuffed pretzel". (Why? See previous question.) My first attempt (350°F for 35 minutes), however, was less than satisfactory; the ...
0
votes
1answer
58 views
How can I make cakes in 20Ltr ONIDA Black Diamond conventional microwave oven? [duplicate]
I am using 20Ltr ONIDA Black Diamond conventional microwave oven. I couldn't bake cakes in this oven at 180 degree temperature. Please send me feedback -how to use this oven for baking cakes?
2
votes
3answers
84 views
Making Dough: Preferment + Cold Rise - Necessary?
I'm making a brioche. Currently, I do a sponge & dough process + an overnight cold rise. I'm wondering if the sponge and dough is necessary if already doing a cold rise?
From my understanding, ...
0
votes
2answers
195 views
Why does Lasagna need to be baked?
Aside from the cheese, isn't everything in a lasagna already cooked?
If so, why do recipes still call for 30-40 minutes of baking?
And how does the baking affect it? (e.g. makes it chewier?)
0
votes
1answer
111 views
Dry milk substitutions?
I'm trying to make homemade Tootsie rolls, and the recipe calls for 1 1/4 cup of instant non-fat dry milk powder, which I don't have. Is there any way I can substitute regular milk for this? If so, do ...
1
vote
0answers
78 views
I baked breads, rolls, pizzas, marinated meats starting with a cold oven to use less energy. Is my “strategy” unpromising when baking sweet desserts?
My strategy is as in the topic, plus near the end, I switch the oven off and then use the still accumulated heat to cook food. I think I have a good intuition as far as baking savoury items is ...
3
votes
3answers
502 views
How do I reverse my cake-like brownies to chewy? [duplicate]
I'm making brownies for the first time, so I went with cake-like but everyone wants chewy. I agreed but realized it was too late. They're already in the oven, how do I fix it to chewy?
