Questions tagged [baking]

Questions about cooking by dry heat without direct exposure to a flame, typically in an oven.

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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 ...
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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 ...
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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?
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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 ...
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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 ...
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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 ...
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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 ...
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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
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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?
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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 ...
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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
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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 ...
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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, ...
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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, ...
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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 ...
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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 ...
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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 ...
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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 ...
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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
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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, ...
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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 ...
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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 ...
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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
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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 ...
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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 ...
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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?
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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. ...
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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?
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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!!)
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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
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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 ...
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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 ...
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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
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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.
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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?
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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
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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 ...
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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
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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
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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
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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 ...
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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% ...
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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
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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 ...
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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?
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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
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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?)
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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 ...
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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
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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?

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