Questions tagged [baking]

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

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8
votes
1answer
3k views

Can active dry yeast be substituted for a compressed yeast cake in baking?

A "compressed yeast cake" is called for in each of my great-grandmother's bread recipes. Can I use active dry yeast as a substitution for one? If so, how much active dry yeast should I substitute per ...
7
votes
3answers
11k views

What are the best potatoes for baking?

What are the best varieties of potatoes to use for baking with a roast that will give a nice golden brown finish on the outside? [Edit: to clarify, I'm from Australia and we don't really distinguish ...
7
votes
3answers
22k views

Why is my bread falling flat?

I've tried baking bread several times and I seem to always have the same problem. The dough seems fine, until I shape it and let it rise a second time, and then when it rises, instead of forming a ...
7
votes
4answers
9k views

How does the baking time change if I scale up a cake recipe?

I have recipes for chocolate cake, Maderia cake, lemon drizzle and champagne cake. I want to increase the ingredients to make a bigger cake. Do I still use the same baking time and temperature?
7
votes
1answer
3k views

Troubleshooting a soufflé that collapses during baking

I am trying to make a cheese soufflé to surprise my girlfriend on her birthday (24 Jan). After several cooking trials, I still face a key problem: my soufflé collapsed after baking for 25-30 minutes. ...
6
votes
4answers
8k views

How do I prevent tomato making quiche soggy

I have made a simple quiche using a Martha Stewart recipe (http://www.marthastewart.com/336904/spinach-and-gruyere-quiches) several times, sometimes altering the filling to include variously bacon, ...
6
votes
3answers
212 views

How to achieve a super leavened cake as the Pierre Herme ones?

I made several cakes in my life. I know the difference between different leavening agents. I know that low temperature tends to make flatter cakes, but I never could get this kind of shape. If I use a ...
5
votes
4answers
11k views

Collapsing soufflé

A few months ago I attempted a soufflé and had mixed success (i.e. failure). I determined that I enjoyed both the taste and the presentation, but I just haven't gained the confidence to try again. I ...
5
votes
2answers
20k views

Is it possible to prevent a japanese cheesecake from deflating or sinking?

A japanese cheesecake is basically like a cheesecake fused with a spongecake. When i beat the egg whites they peak perfectly then i am required to get 1/3 of the egg white mixture and fold it into ...
5
votes
2answers
3k views

How can I bake bread using a mother culture?

If I want to make bread using a 'mother' culture what do I need to do? How do I go about starting the 'mother'? How should I keep the 'mother' going? and how do I use the mother in my bread? What ...
5
votes
4answers
36k views

What causes the crown of the bread to crack during baking?

What causes the crown of a bread loaf to crack as it bakes? I would like to prevent it.
5
votes
7answers
90k views

How can I attach printed rice paper decorations to cakes / cookies?

I bought some printed rice paper decorations (flat circles of rice paper printed with edible ink) for my son's birthday party. I'm not sure what the best way is to attach them to cakes / cookies and I ...
4
votes
3answers
755 views

Getting the bowl out of the mold

This is the "Cook's Choice, Better Baker Edible Bowl Maker" which I received as a gift. Now the idea appears clever enough, but everything I try to do with it either comes out too hard to be ...
4
votes
1answer
13k views

How can I save crumbly cookie dough?

I found a recipe online that required making cookie dough from scratch and then wrapping the cookie dough in wax paper and refrigerating for 2 hours. I made the cookie dough and it was way too crumbly ...
4
votes
5answers
84k views

How to convert a muffin/cupcake recipe to a large muffin recipe

I'm looking at the side of my "breakfast - O - meal" box at a recipe for 12 muffins. The kind you would use with a standard muffin tin. What kind of variation should can I use to make the recipe work ...
4
votes
3answers
12k views

Can I use Bisquick instead of All Purpose Flour?

Can I use Bisquick instead of All Purpose Flour?
4
votes
7answers
25k views

Cheesecake in or next to waterbath

I've heard of two separate ways to use a water bath when cooking a cheesecake: placing the cheesecake in the waterbath, or placing a roasting pan full of water on the bottom rack of the oven, with the ...
4
votes
3answers
39k views

yeast substitutes and proper measurements

I was wondering if I could get some advice as I have intolerances to yeast and have heard of a few substitutions from: baking soda, baking powder, lemon juice, milk and yogurt. The question comes to ...
4
votes
2answers
1k views

Dutch oven bread - bottom always burns

When I bake bread in my dutch oven, to get the bread crust a darker brown and where it should be, the bottom will burn. I've used several recipes and different ovens with the same problem outcome. The ...
4
votes
1answer
2k views

Should I be able to make a tarte tatin in a glass dish?

I saw a question about meatloaf in a pyrex dish, and one of the answers said that glass gets hotter than the metal when in the oven, which got me wondering. I made a tarte tatin but didn't have a ...
4
votes
2answers
35k views

How long can I store homemade caramel or butterscotch sauce?

I made a butterscotch sauce for a butterbeer cupcake, but I have about a cup of the sauce left. How long can I leave it in the fridge since it has heavy cream? Can I freeze it? I imagine for most ...
4
votes
3answers
16k views

How should I adjust oven temperature/time to have two dishes ready at the same time?

I want to cook two vegetable dishes at one time for a dinner party. The first, a vegetable loaf, has to be cooked at 325° F for 1 hour The other, a casserole, requires 350° F for 30 min. How can I ...
3
votes
1answer
4k views

Which is better, baking in glass or metal?

How does baking in glass differ from Baking in metal?
3
votes
2answers
6k views

Replacements for baking soda in a cake

Sometimes I wish to bake a cake, but the country where I am in doesn't have baking soda. I have tried using actual soda, but this has limited success and the cake tends to just rise and then fall. I'...
3
votes
4answers
162k views

Can I substitute whole eggs for egg whites in cake mix?

A box of white cake mix needs three egg whites. If substituting whole eggs for egg whites, how many whole eggs would I use?
3
votes
4answers
2k views

My bread cuts doesn't expand the way I like

I can't seem to get that final rise in the oven. I would expect and prefer the cuts to show a more prominent rise. This bread is - 310g water - 501g bread flour (13%protein) - 12g salt - 20 grams ...
2
votes
3answers
4k views

What causes a cake to sink in the center?

I just pulled an Italian specialty cake out of the oven and was disappointed to see that it has sunk badly in the middle. It's not to be frosted or layered, so it might still be quite good, but what ...
2
votes
2answers
6k views

What can I use hard, crunchy, leftover cookie-mistakes for?

My husband made some chocolate chip cookies. He changed the recipe (mistake) and they turned out flat and crispy. They taste good, but do not look nice. What can we use these for? I hate to throw ...
2
votes
1answer
20k views

How do you make Paillets Feuilletine?

Paillets Feuilletine, dried caramelised crepes. I have looked and cannot find any method for the making of this product. As it is in many of my books and recipes but not readily available in australia,...
2
votes
1answer
542 views

Can vegetable juices stop bread from rising?

I used vegetables juice for the additional liquid ingredients in milk bread, and it didn't rise. I think there is something in vegetables juice that killed the fermentation of dough. This is a study, ...
1
vote
1answer
2k views

Dishwasher safe bakeware?

The few times I've placed a standard muffin pan (or other bakeware) in the dishwasher I've regretted it. The pans end up with spots of rust remarkably quickly. What kind of materials/finishes are ...
1
vote
5answers
23k views

How to replace marshmallows in rice krispies cakes?

I'm making rice krispies cakes, but I just realized I'm out of gelatin and marshmallows. My mate suggested mixing normal granulated sugar with some water and it will give me the stickiness I need. Is ...
1
vote
2answers
2k views

Substitute for Pastry Flour from Limited Traditional and Alternative Flours

I have a recipe for sponge cake that calls for either all white pastry flour or an equal mix with whole wheat pastry flour. Unfortunately, the only pastry flour I have is whole wheat. The recipe ...
1
vote
1answer
3k views

Can't I just grease the Baking Sheet instead of using Parchment Paper

Recipes such as http://paleoleap.com/avocado-banana-chocolate-cookies/ say to line baking sheet with parchment paper. Why can't we just grease the baking sheet?
0
votes
0answers
50 views

Parchment substitute

What can be used instead of parchment to line mini cheesecake pan(with removable bottoms, as parchment bends while baking unlike using parchment to line larger cheesecakes?
0
votes
1answer
5k views

Can I use granulated sugar instead of demerara sugar

I need demerera sugar for the outside layer of my shortbread cookies. I have none. Will regular granulated sugar work? Will it burn? Note: not actually my question, was posted as a now-deleted answer ...
22
votes
14answers
238k views

How can I get my bread to be more fluffy and less dense?

I've been making bread for a while now, but I can never get it to rise enough. The bread comes out really dense, so it's not very useful for sandwiches. I give it ten minutes after kneading, bash it ...
9
votes
4answers
26k views

How to create a muffin recipe

I would like to experiment more with muffin recipes, but I don't want to stray too far and end up with inedible product. Are there basic parameters I should follow in creating my own muffin recipe? ...
17
votes
5answers
3k views

How to get threads in a yeast dough?

I think I may make some traditional food for Easter this year. What I love most is a type of rich sweet bread called kozunak. The perfect kozunak is defined by many qualities, but what I find hardest ...
12
votes
5answers
15k views

Trouble with Baked Chicken Wings

I do not have a deep fryer (and do not plan to purchase one), but I have made chicken wings successfully in the oven. (My mom, --from Buffalo, NY-- even approves of this method.) The problem is that ...
17
votes
2answers
572k views

Is it okay to use aluminium foil instead of parchment paper while baking cookies?

I don't have access to parchment paper or even butter paper for that matter. I just read on a website that it'd be okay to use aluminium foil as long as I apply a coating of grease on it. And also ...
19
votes
3answers
9k views

How do you decide what temperature to bake at?

What is the logic behind the choice of temperature for baking? Obviously if you're following a recipe it will say what temperature to use, but I'd like to understand the reasoning behind it. Is it a ...
16
votes
4answers
33k views

Why does my bread collapse in my bread machine?

I have a bread machine and when I follow the recipes in the included booklet that came with the machine, the bread rises for about an hour, but the collapses back on itself and comes out rock hard and,...
10
votes
2answers
64k views

Why doesn't my bread rise in the oven? (Not first rise)

I've been trying to work on nice bread but am having issues with the bread not rising in the oven. The first rise after kneading seems to go well, as does a short rise after shaping but before going ...
4
votes
1answer
1k views

What is the rule of thumb for mixing doughs?

Without delving too deeply into specialty doughs, but addressing more than just cakes and bread, what concerns can I evaluate when calculating the technique for approaching a dough? For instance, ...
30
votes
4answers
21k views

Why would you place potatoes on salt when baking in the oven?

Several of my recipe books call for baking potatoes on a layer of (rock) salt, e.g. I'm currently following one for gnocchi that has this very instruction. Searching yields many recipes, but I can't ...
26
votes
6answers
3k views

How to prepare butter for baking when time is limited?

From my experience, the best way to use butter when baking is to let it soften to room temperature. However, sometimes one is short on time and must use the microwave to soften the butter. I always ...
19
votes
3answers
40k views

Where can I buy borosilicate (Pyrex) bakeware in the U.S.?

Because of the shattering dangers of the apparently inferior lime glass that Pyrex uses for manufacturing in the U.S. as exposed by Consumer Reports, I'd like to replace my Pyrex with borosilicate ...
17
votes
5answers
105k views

Order of combining wet and dry ingredients when baking

I've always learnt that you add the wet ingredients to the dry ones. Looking at some recipes: "Combine the dry ingredients, the flour ... Add the other wet ingredients, melted butter ..." "Pour wet ...
16
votes
1answer
3k views

How can I grow my own yeast (sourdough starter)?

I would like to always have my own culture of yeast (sourdough starter) in my fridge at home. Does anyone know how to grow yeast and keep it alive?