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Questions tagged [baking]

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

4
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1answer
219 views

What is the difference between a wild yeast starter and a sourdough starter?

Many people only seem to distinguish between 'regular' bread (made with store bought commercial strains of yeast) and sourdough (made with 'wild' yeast). If this is the only distinction - was all ...
0
votes
1answer
221 views

Amount of ingredients for 3 boxes of cake mix

When using 3 boxes of cake mix, do I triple the amounts of water eggs and oil to make cake batter
1
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0answers
40 views

Reducing flour coating on flatbreads

Bit of a problem with flatbreads: the flour on them is excessive. I tried cornstarch and oats instead. I have 3 different brushes for getting the flour off them. For those wondering: it's sourdough ...
1
vote
1answer
203 views

Autolyse with milk or substitute the milk?

I have a sweet dough recipe that calls for milk powder, heavy whipping cream, and whole milk. It also calls for water, but all of it is used in a tangzhong formulation. I would still like to autolyse ...
1
vote
1answer
812 views

Greek yogurt substitute in baking?

So this recipe (lemon rhubarb pie), calls for 3 tablespoons of Greek yogurt. What would be a good substitute for Greek yogurt? creme fraiche or cream cheese? And will it affect the final product?
0
votes
2answers
2k views

How to make my pizza dough Soft?

I am kneeding my dough and it became very hard. It is even very hard to kneed more. I am trying to add more liquid (warm milk or water). It is still not soft. Also, the dough is not accurate means ...
2
votes
1answer
64 views

Does shortbread ship well?

I'm planning on shipping shortbread to another state, and it may take 3-5 days to arrive to the destination. It's a fairly butter-rich cookie: 3 sticks butter, 5 cups flour, 2 cups sugar (about) plus ...
0
votes
1answer
642 views

Why cool creme brulee?

Why bake, cool then torch the creme brûlée; why not skip the cooling? Is cooling for setting? Cooling for 4-24 hours is in almost every recipe I find.
3
votes
2answers
101 views

Baking Soft Boiled Eggs?

For various reasons I have to bake yolks to the consistency of soft boiled eggs, what is a good temp and time to do this?
1
vote
1answer
126 views

How do I make my bread heavy when baked?

What ingredient do I add to my bread dough to make it heavy when it's out from the oven?
2
votes
1answer
42 views

Is both creaming and chemical leavening needed?

Most cakes call for both physical fluffing which is accomplished by creaming the fats and sugars together, as well as chemical leaveners (baking powder or such). Is this needed. Why can't I just use ...
1
vote
2answers
64 views

Cheese crackers

In a recipe using butter, flour, and cheese, what difference will it make to combine the cheese either first with the flour, or later after the butter and flour have been combined?
2
votes
2answers
139 views

How to add richness to a vegan dough?

Usually whenever I bake I substitute milled flaxseeds + water for eggs, soy milk for milk, and margarine for butter. This isn't a problem when the sweet gets most of its flavor from other ingredients ...
0
votes
1answer
65 views

Can I use low-temperature cooking for foie gras

I used to cook my meat (beef, duck) at 58°C, but I never cooked foie gras of myself. Is it possible to use this cooking method for this? I am wondering this because I saw a recipe with a beef piece ...
1
vote
0answers
109 views

Why would I ever use my oven's 'bake' setting when it also has a 'convection bake'? [duplicate]

Whenever I bake something I use the convection bake setting of my GE range because the fan is supposed to make for more even baking. The range also has a 'bake' setting. I'm just wondering why would I ...
1
vote
2answers
75 views

Are there negative effects of freezing for bread and cake?

Are there any negative effects to flavour and or texture to freezing breads/cakes and such? I notice many layered cake recipes have to bake a cake cover it in a layer then cool or freeze in the ...
1
vote
2answers
132 views

Why is it safe to bake a fish when unsaturated fats degrade in low temperatures?

Unsaturated fats are less stable than saturated fats, and they degrade at much lower temperatures. For this reason we don't use most unrefined cold-pressed oils for cooking. But what about processing ...
4
votes
2answers
682 views

Will an IPA beer work properly for beer bread?

Is there any reason an IPA beer would be bad or not work for a beer bread dough? Does it take longer, the same or short than a typical beer bread to rise?
0
votes
1answer
5k views

What utensil (material) to use in Convection + Grill mode of Microwave Oven?

My Microwave Oven (Samsung DE68-03387M) has three modes: Microwave, Convection and Grill. It has various combinations of those. There is a Pre-heat option which uses Convection and Grill modes ...
6
votes
1answer
3k views

Bagels - Use of Barley Malt Syrup or Non-Diastatic Malt Powder

When using a water bath for bagels what is preferred to attain the nice brown exterior, Barley Malt Syrup or Non-Diastatic Malt Powder? I see recipes that use either one. What would be the difference ...
1
vote
1answer
83 views

Rigging equipment for steaming large amounts at once

I am making steamed BBQ pork buns for a work potluck. I have some steamer equipment, but small scale. I'm looking at making 60+ buns, and would really like to cook them as quickly as possible the ...
0
votes
1answer
45 views

Large Aluminium foil bakingpan

When a large aluminium foil bakingpan is usd to bake rusks or biscotti can you use the pan a second time
0
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0answers
901 views

What is an appropriate water to yeast ratio for hydrating yeast for bagels?

I've been doing a lot of bagel making lately... my bagels are "on point", except they aren't rising as much as you would see in a typical bagel shop... in fact, I've noticed they kind of "deflate" a ...
2
votes
2answers
917 views

Does near expiration date milk continue to “age” in a cooked dish?

I was so happy to find this site. From what I've read, it seems very friendly and non judgemental.😊 I have 2% milk that has two more days before its Best Buy date. If I use it in a baked casserole, ...
0
votes
1answer
652 views

Sourdough starter not buoyant

If my sourdough starter does not float in water, does that mean it is not ready?
1
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0answers
35 views

What are some ways to make caramel thin? [duplicate]

I'm kind of starting off with the culinary world and one of the dishes i'll be making soon is French toast with caramelized strawberries. However i'd like to know how to make caramel thin, because i'...
3
votes
1answer
124 views

Artisan sourdough bread

We buy artisan white sourdough bread from a baker. when we first got it the loaves were lovely for sandwiches. Lately for a couple months now the loaves having been coming with large holes maybe in ...
6
votes
3answers
1k views

Am I missing out on something by not using parchment paper?

I enjoy occasionally baking over the weekends and on special occasions - biscuits, macaroons, cakes, pies, etc. I don't use parchment. My baked goods have always come out just fine - dare I say "tasty"...
3
votes
1answer
97 views

Is Torta de Santiago supposed to be very moist?

Is a Torta de Santiago supposed to be moist? I cook it on convection for full time but the cake is still moist, so much so that my 95 year old mother-in-law cooks pieces I give her again! A couple ...
1
vote
1answer
874 views

How do I add citric acid to my hard candy without it burning?

Every time I try a recipe and add the flavoring and citric, within seconds the citric burns and gives the candy a horrible taste. How or when should I add it so that this won't happen. I'm using a ...
4
votes
2answers
457 views

Issue getting Atta bread right

I am from india and a beginner baker. I have been trying really hard for quite some time to make decent 100% whole wheat bread from freshly milled chakki atta. I have tried pre-packaged ones ...
1
vote
2answers
157 views

Sourdough starter hydration

I’m making my first sourdough starter. Actually my second; the first one dried up and turned into cement. I figured that it wasn’t hydrated enough (the original directions called for 35g rye flour, ...
0
votes
1answer
78 views

Should I put yeast in sweet bread? [closed]

Do you put yeast in sweet bread? Thanks!
3
votes
1answer
126 views

Buttery Chocolate chip cookies

How do I make chocolate chip cookies taste more buttery? I do use real butter (I have tried both salted and unsalted). Should I try a particular brand? European butter?
0
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0answers
112 views

Baker’s ratio for crackers

Is there a baker’s ratio for crackers? I can find one for just about every dough recipe under the sun, except one for crackers! I suppose I could just research a bunch of recipes and come up with my ...
3
votes
0answers
87 views

Why does the grated coconut “float” to the top of quindim while baking?

Quindim is a typical Brazilian dessert made from sugar, egg yolks, butter and grated coconut. All those ingredients are mixed (yolks and sugar first, then the butter, then the grated coconut, in my ...
6
votes
1answer
427 views

Bulk ingredient for keto/low carb flour substitute mix with gluten

Minimising one's intake of carbohydrates tends to deprive one of some rather lovely culinary items such as pasta and bread, because grains contain a lot of carbohydrates thanks to the high amount of ...
0
votes
1answer
81 views

Macarons//egg whites with sugar are not sifting

I am making macarons and I am mixing egg whites with the sugar and it is not creating soft peaks how do I fix it
2
votes
1answer
47 views

Baking madeleines without burning them

I am making chestnut cream madeleines from almond flour. The recipe calls for baking at 320F/160C for 30 minutes, which almost burns the outside but leaves the inside baked. I baked a second batch ...
1
vote
0answers
479 views

What causes a bread dough to become dense?

I have a stand mixer, but it’s in a box in the garage; I haven’t rescued it since we moved. I consequently use the “mix” cycle on my bread machine to mix and knead the dough. The mix cycle runs 15 ...
1
vote
2answers
124 views

How can you safely remove 9x13 pans/dishes from a hot water bath?

I like to bake my corn pudding in a bain marie but I have difficulty removing it from the pan. Any suggestions?
2
votes
1answer
87 views

Would this recipe really work

Found this coconut cake recipe in https://www.completelydelicious.com/southern-coconut-cake/ A lot of people indicated success with it, but several readers including myself got a really dense cake ...
3
votes
4answers
346 views

Help with making pavlova bases

I constantly am having problems with the removal of baking paper used to line baking tray when making Pavlova bases. I have tried oiling the tray and then dusting the baking paper with cornflour to ...
1
vote
3answers
277 views

What vessel to use for baking cheesecake

I am wanting to bake my go to cheesecake. It is baked in a 9" springform pan but I want to half the recipe. (Well, I don't really WANT to, but my waistline says I should!!!) Anyways, what type of ...
9
votes
2answers
2k views

How do I find / buy “pastry bars”?

In Moderist cuisine, they repeatedly refer to "pastry bars" for a number of techniques. However, when I try to search / find these things on the internet, my search engine results are hundreds of ...
0
votes
3answers
3k views

Can I “fill” a chicken pot pie 24 hours before cooking it?

I have made chicken pot pie filling. I was hoping to lay the pie pastry in the pie pan, fill it with the filling, lay the second pie pastry on top, and then refrigerate the raw pir in the fridge for a ...
3
votes
0answers
80 views

Injeolmi - Korean Sweet Rice Cakes

I have never made injeolmi before but am keen to try - I have a few questions though before I try: steaming vs microwaving the rice dough? I imagine it gets uber sticky in the steamer, a recipe ...
1
vote
1answer
147 views

Hamburger in the oven

Can you bake hamburger in the oven? Is it safe? I am trying to make tater tot casserole and always have baked my hamburger in the oven with it is that not a good thing to do?
1
vote
1answer
111 views

Chocolate layer cake tears easily

I really like the chocolate cake recipe that appears on Hershey cocoa boxes. It's very rich and moist. It uses oil and boiled water to give you an idea of the type of recipe. I always make it in a ...
0
votes
1answer
530 views

Used Metal Knife on Aluminum Cake Pan, is it Ruined?

I'm learning to make cakes from scratch and bought two of these 4-inch round pans to make a small layered cake. After letting my layers cool, I turned one layer out and the cake fell from the pan ...