Stack Exchange Network

Stack Exchange network consists of 175 Q&A communities including Stack Overflow, the largest, most trusted online community for developers to learn, share their knowledge, and build their careers.

Visit Stack Exchange

Questions tagged [baking]

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

1
vote
4answers
234 views

Private Cooking Lessons

I am struggling to find affordable, group cooking lessons where you're not going to learn to make ONE specific dinner dish. Seems that private lessons may be the only way. Anyone else do this? I'm ...
2
votes
0answers
133 views

Yo-yo/custard cookies cracking

Any advice on why my yoyo biscuits keep cracking on the surface like this would be much appreciated. So far I've tried changing the flour (different protein level and using both self raising and plain)...
2
votes
1answer
331 views

Gas oven heated from the bottom [duplicate]

I moved to a new place and I have an ancient gas cooker that I can't replace just yet. As the heat source is at the bottom of the oven (rather than the top), would a baking stone help even out the ...
4
votes
2answers
205 views

Chiffon cake constantly has an unfilled bottom

Not sure why this keeps happening. I read that mixing the yolks is critical and I mix until the color becomes whiter. In the oven it grows very tall roughly 20 minutes after start, but starts ...
4
votes
1answer
97 views

Is it possible to freeze my own 'oven-fry' crumbed food items?

I cook quite a lot for a less able person, who would find it impossible to shallow fry the fish-cakes I make for her, but who would be quite capable of taking them from frozen, or defrosting them, and ...
0
votes
2answers
228 views

How do I get my pizza dough base really crispy?

How do I get a crispy crust for wood fire oven pizza? Do I knead the dough enough for a windowpane test? Do I add oil while kneading? By crispy I mean real crisp on the base yet smooth as you bite ...
4
votes
1answer
92 views

When to add marzipan?

I want to bake a cake with the following ingredients: 200 g butter 200 g sugar 200 g grated marzipan 4 eggs 50 g flour This is a classic recipe were you cream butter and sugar, add eggs one at the ...
4
votes
1answer
761 views

Chocolate cake recipe requires both baking powder and baking soda?

Here is the recipe I am using. For batter: 2 cups Sugar Flour 1 3/4 cups Cocoa 3/4 cup Baking Soda 1 1/2 tsp Baking Powder 1 1/2 tsp Salt 1 tsp 2 eggs Milk 1 cup Oil 1/2 cup Vanilla Extract 2 tsp ...
3
votes
0answers
98 views

Granola from oat groats

I would like to make granola using a completely whole grain- the oat groat. How can I make granola from oat groats? Should I half-cook them and then put them in the oven?
2
votes
1answer
283 views

Baking great chewy oatmeal cookies with Quaker Instant Oatmeal Fruit packs

I recently bought a box of Quaker Instant Oatmeal Fruit and Cream Variety Pack, and I want to use a few of the packets for baking cookies. Can these packets be used in a regular oatmeal cookie recipe ...
1
vote
3answers
2k views

Replacement for Almond Milk

I have a muffin recipe for Almond milk but I'd like to replace it since Almond Milk is only good for 7-10 days, I can't find small enough containers, and no one in my household will drink it. Outside ...
2
votes
3answers
130 views

How could I split the proving and baking of bread over 8 hours plus?

I'd like to bake my own bread now and again, but timing things like proving and baking around a regular work day make it practically impossible. I'm not going to get up at 4am to make dough so it ...
2
votes
1answer
152 views

About chicken and osmosis

Why Heston Blumenthal says it needs to soak chicken before low-temperature baking in salty solution of water? I always thought that osmosis goes better if water would be unsalted, and meat would be ...
-3
votes
1answer
120 views

Managing oven temperature [closed]

I know that the temperature inside an oven fluctuates, but I'm just curious. Won't the temperature inside continue to rise? How do I manage, or control, the temperature inside the oven after ...
4
votes
1answer
169 views

Can using a poolish or biga preferment help me make a less dense wholemeal bread?

I've taken up bread baking again recently, and I'm trying to improve my skills. One thing that still eludes me is how to get a less dense wholemeal loaf. I know that wholemeal breads are nearly ...
2
votes
1answer
939 views

How to adjust baking time and temperature for volume?

I have a recipe for a round honey cake, I want to halve the amount and bake in a loaf pan. Or, the other way round - I have a recipe for a loaf pan, I want to double the amount and bake in a round pan....
6
votes
1answer
227 views

Why did my vegan croissants come out flat?

I tried to make vegan croissants with the following recipe: 120g water 15g wet yeast (I used 7g dried yeast) 250g bread flour 30g sugar 5g salt 50g butter (I used vegan margarine (stork?)) The pic ...
2
votes
0answers
125 views

Cooking with Hemp Protein Powder

I was considering making baking goods with protein powder and was considering Hemp Protein Powder. I see most of the recipes often use Hemp Hearts but didn't find much with the protein powder form. ...
3
votes
1answer
569 views

Do you leave the oven thermometer inside the oven while you are baking?

We have a very old gas oven at home. I just started baking but every time I use it for baking, I end up having burnt cookies, unevenly baked cakes, etc. I plan on buying an oven thermometer. I'd like ...
0
votes
2answers
555 views

Lasagna won't cook properly in oven with no lower exposed element :(

My new wall oven with the hidden lower element will not bake lasagna properly, no matter what I do. The cheeses and sauce don't meld into the pasta well. It takes forever to get the center of the ...
1
vote
1answer
77 views

Baker's Angel Flake Coconut

I have an old recipe that calls for a large can of Baker's Angel Flake Coconut. How many ounces were these cans; I need to substitute the bags that are available now.
2
votes
2answers
299 views

Are the terms self-rising flour and baking powder different in the US and UK?

I made Mary Berry’s Cherry cake, which called for 275 g of self-rising flour and 2 tsp of baking powder, in an 8-inch pan. Went all over the oven. Are these ingredients different in the US?
1
vote
3answers
127 views

What is the benefit of a tinfoil packet?

I see a lot of recipes for tinfoil packet meals: various vegetables or meats and aromatics wrapped in tinfoil and baked/roasted. What is the benefit of roasting using a tinfoil packet compared to ...
4
votes
2answers
371 views

Folding dry ingredients into the cake batter: at once or in 2/3 portions, does it make a difference?

The following is my go-to sponge cake recipe: 6 eggs 2 and a half cups flour 1 cup oil 1 and a half cups sugar 1 cup milk 2 and a half tsp baking powder cardamom and saffron First I separate eggs, ...
-1
votes
1answer
99 views

How much lemon extract to substitute anise extract?

I have a anise cookie recipe that I want to convert to a lemon biscotti recipe. How much lemon extract should I use when I use 3 teaspoons of the anise extract?
1
vote
3answers
660 views

How do I follow a recipe if my oven doesn't go as high as the recipe states?

I want to bake bread. I found this recipe from Alex French Guy Cooking on YouTube.. His recipe says that the oven should be 250 degrees Celsius. My oven only goes to 220 degrees. I bought an oven ...
2
votes
2answers
122 views

Presentation - How to make a Tiramisu to be photogenic?

Sorry if this is the wrong forum. I can make a nice Tiramisu but the photo does not look good. I make Tiramisu, get a slice of it and photograph it. Challenge is that we have zero control over how the ...
4
votes
1answer
181 views

Unpleasant crust on bread

I'm baking ~67% hydration bread, following this recipe Kvali food dutch oven bread. The bread is baked using a covered cast iron casserole dish heated to 250'c, and following the cooking times ...
1
vote
2answers
335 views

Small black spot on sourdough starter

I haven't fed my sourdough in about a month so I was going to feed it and I saw a black spot on the dough. I scooped it out and fed the sourdough.I'm worried if this could possibly be black mold and ...
9
votes
1answer
409 views

Is cooking with an air fryer similar, nutritionally, to baking?

Irrelevant context: I've been borrowing a friend's air fryer, and I love how fast it cooks! So much that I'm considering getting one of my own to cook 80% of my meals with. But, my girlfriend is ...
2
votes
1answer
423 views

How to proof croissants in the hot weather?

I tried to cook croissants following a recipe. The whole process went smoothly, there was no butter melted and the yeast was still active. But when I proof the laminated dough, they wouldn't rise. I ...
0
votes
3answers
85 views

Why did my cake go Offsided?

Not sure where I went wrong 3 layers cake, cutted the top (levelled) Cooled overnight Did buttercream in between and on the sides Fridge for 3hrs It's offside! Any future suggestions?
2
votes
2answers
270 views

Pitaya Red Velvet Cake became brown

Starting point: I was trying to follow a red velvet cake recipe from the internet, but since I always try to replace industrial/artificial ingredients by more "natural" ones (just out of curiosity), ...
1
vote
0answers
79 views

In bakeries, what are the factors that make breads become hard?

If breads are reheated in a bakery, will this cause the bread to become hard?
2
votes
1answer
97 views

Multilayered brownie help

I'm not new to baking but I'm new to experimenting with baking. I just don't want to experiment with baking when many resources are invested in the recipe. So, I'm looking to make a huge ...
2
votes
1answer
241 views

Comparing different binding agents (Konjac, Xanthan Gum, Guar Gum, Corn Flour)

Is there any way to figure out the potency of different binding agents, such as: Konjac, Xanthan Gum, Guar Gum, Corn Flour, before purchasing them?
2
votes
1answer
437 views

unable to bake runny batter recipes

I made a chocolate cake and recipe calls for buttermilk and oil which makes the batter liquidy,but when I bake it, they turn out rubbery or they become very dense and when I press it feels like soft ...
1
vote
2answers
98 views

Custard-like cake

I would like to cook finger food for my one year old. I am looking for a recipe for a soft cake-- something like a loose cheesecake or set custard in terms of consistency. I did make a bread pudding ...
4
votes
1answer
343 views

Ascorbic Acid, Calcium Propionate - Differences?

We use ascorbic acid to help keep our breads from molding over but we have now the option to use calcium propionate. I can't find much online to help distinguish the pros and cons of each of these ...
2
votes
1answer
73 views

What actually happens if you pour a glaze over a loaf cake before it has cooled?

Taking a regular loaf cake, say a pound cake, and a glaze of about 3/4 cup confectioners sugar to 2 Tablespoons liquid: What actually happens if you pour a glaze/coating over a still hot or warm cake?...
3
votes
2answers
513 views

Fully baked cookies in a 90 F car

I made some cookies about four days ago - a modification of a fairly standard chocolate chip cookie recipe augmented with cocoa powder in the dry ingredients, and marshmallows in the center. They are ...
1
vote
0answers
75 views

shortbread brownie ingredient mistake

I accidentally added two eggs to a Ghiradelli premix shortbread cookie mix. (No eggs needed, just add melted butter.) This was supposed to be a base for shortbread brownies. What can I do??
4
votes
2answers
76 views

Adjusting yeast and rise times in recipes

Is it possible to reduce the amount of yeast and increase the rise times for leavened doughs? If so, is there a simple method to calculate the changes? Does 1/2 the yeast mean twice the rise-time?
1
vote
1answer
211 views

Heating part baked baguettes in lid-covered pyrex

Short question (TL;DR) Is it possible to heat part baked baguettes (or part baked bread in general) in the oven, but keeping it inside a pyrex container with a lid? If yes, is there any change in ...
6
votes
1answer
236 views

Characteristics of lupin and soy flours

I have to prepare something that will be eaten for breakfast or as a snack in the afternoon, using mainly lupin flour and (full fat) soy flour and without using eggs or milk/butter. Since I'm not a ...
1
vote
3answers
678 views

Coconut Cookies have bitter underlying taste

so I made these coconut cookies for the first time and everything tastes fine except for this added unflattering bitter aftertaste. The taste wasn't pungent but it did make the cookies not enjoyable ...
1
vote
4answers
2k views

Angel Food Cake: crushed pineapple instead of sugar?

For my mom's birthday, I want to make an angel food cake. I am against using any type of processed sugar (even cane sugar) but I am okay with fruit so I am looking for a way to substitute sugar with ...
1
vote
1answer
105 views

How to incorporate grape flavor in a chiffon cake?

I'm trying to make a layer of chiffon cake, with a grape flavor but I'm not satisfied with the flavor. I have tried using the juice from the grapes, incorporated into the batter, but it is not ...
1
vote
1answer
859 views

Foamy cakey layer on top of lemon squares

Every time I bake lemon bars (regardless of recipe), I seem to end up with a foamy cake-like layer on top of the lemon curd. I'm not really sure where I am going wrong, but it is definitely a ...
3
votes
2answers
262 views

How should I adjust the time and/or temperature when baking a pound cake in loaf pans

When splitting pound cake batter into two loaf pans instead of using a tube pan, how would you adjust your baking time and temperature?