Questions tagged [baking]

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

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1answer
93 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
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3answers
2k 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
27 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
3k 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
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1answer
155 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
53 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
155 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
49 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 ...
3
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1answer
87 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?
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3answers
3k 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 ...
3
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1answer
670 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 ...
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0answers
52 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
163 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
131 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, ...
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2answers
505 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
236 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
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0answers
79 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
529 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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1answer
75 views

What energy efficient options are there for small baking quantities?

This morning felt like some scones and had to pre-heat my normal oven to 220C which takes like 15m - just to bake a very small batch of scones (literally 4) which took 12m. I'm a energy conscious ...
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2answers
47 views

I am making an apple crisp and need to know how much salt I need for 4 tsps baking powder

I am making an apple crisp for my husband's restaurant. I'm using a recipe that I did not create. Recipe calls for 4 tsps baking powder, but there's no measurement for the salt! I know it needs salt ...
0
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1answer
447 views

Too much water in cake mix but it’s already baking! What should I do?

The cake looks done but it’s not in the middle. Should I just keep baking it?
2
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1answer
4k views

Melted vs softened butter in cake recipes

I was making Victoria sponge cake, and the recipe called for using softened butter, which should then be mixed with sugar using an electric mixer. I did not have an electric mixer, so I decided to ...
0
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1answer
93 views

What's the proper way to package dough?

Say I wanted to make a large amount of dough, then divide it into smaller portions to send to cafes, etc. How would I package the divided dough? Do I just put it in a plastic bag or something similar? ...
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0answers
37 views

Ciabatta with no air bubbles [duplicate]

My first time making Ciabatta... Any ideas why my ciabatta is lacking air bubbles? It tastes nice and light. It also didn’t rise as much as I’d expected. I proofed airtight for 90 minutes then ...
1
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1answer
52 views

How do I adjust apple crisp cooking time for muffin-size crisps?

My usual apple crisp recipe is here, except that I generally use a third of the recommended sugar and three or four times the necessary cinnamon. I'd like to experiment with variations on the recipe (...
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2answers
70 views

Is it necessary to follow the suggested order in this challah recipe?

Came across a Challah recipe which called for adding ingredients in the following order: water, yeast, flour, eggs, sugar, salt and oil/butter. They highlighted the order is important. Why is this ...
3
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2answers
509 views

Can I substitute corn syrup for honey in bread?

I have a white bread recipe I use frequently I'm pretty happy with. It calls for 3tbsp (64g) of honey. I have a bottle of karo light corn syrup "with real vanilla" that I would like to use up, instead....
2
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2answers
858 views

Bagels: Flat, no rise, gummy inside. Over kneading?

Edit: thanks for all the advice! I worked these half as much, and made sure to let them cool. Great, round results!! To start, I'm using this recipe: https://www.epicurious.com/recipes/food/views/...
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3answers
291 views

How can I best bake cookies from cold dough?

I like to make chocolate chip cookies, and the first batch always turns out great. However I don't use all the dough at once, so I refrigerate the leftovers. When I use this cold dough to make another ...
2
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2answers
598 views

Question about safety of eating cooked bread if it is over or under-proofed

Not sure if my dough was over or under proofed. I cooked it and it is quite dense. It did not rise as much as I thought it would. I cooked for the time in recipe, and then a little longer. Can we ...
3
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1answer
460 views

Does my “bagel flour” need malt powder added?

I purchased some "super bagel flour" that lists these ingredients: Bleached Wheat Flour Enriched Malted Barley Flour Potassium Bromate Is "malted barley flour" in this "super bagel flour" in ...
2
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2answers
89 views

Low fat muffins won't rise

I'm really trying to make a great low fat muffin. No matter how hard I have tried with this one (I am not over stirring), I can't get these to rise past a mini muffin height, and this batter is so ...
2
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1answer
595 views

can you refrigerate risen bread dough [duplicate]

After I have let store bought frozen roll dough rise can I refrigerate to cook later! Thanks
15
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3answers
6k views

Does liquid temperature matter when making bread in a bread maker?

Let me start by saying this is my first attempt at using a bread maker. I just wanted to know if the temperature of the liquid used in the bread recipe matters? Cold vs room temp or warm?
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2answers
225 views

Is it possible to make “finely ground corn flour”?

https://www.splendidtable.org/recipes/crunchy-cheese-puffs I'm a beginner DIY-er homecook who would like to make everything I eat without setting foot in a supermarket.
1
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1answer
70 views

Fluffy French Toast

What is the best kind of bread to use for french toast if you want it to be fluffy? I like using Brioche bread, but it isn't very fluffy! should I use the bread they use to make Texas Toast?
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2answers
359 views

Bread won't rise during proof after overnight fermentation

Whenever I try overnight fermentation for better flavor, I find that bread won't rise so much after it has been shaped. The dough rises beautifully during the first fermentation on the first day so ...
18
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5answers
4k views

How does one alter a recipe that calls for one fruit with another fruit of differing water content?

For example, I often make banana bread. I'd like to effectively keep the same recipe but use pumpkin instead. Bananas are ~72% water while pumpkins are ~90% water, and roughly a 20% increase in water ...
0
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2answers
4k views

How long should I bake the pizza in a microwave oven?

I am making homemade pizza using a store bought pizza base. I know this is a fairly basic problem, but I am new here. Anyway, I own a Samsung microwave oven which also has a convection mode. Do I ...
8
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2answers
3k views

Is sugar a necessary ingredient to feed yeast?

I consider myself a reasonably successful baker, including making my own bread dough from scratch. Lately, when searching for some new and different recipes, I notice not all dough recipes call for ...
3
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3answers
277 views

My soft chocolate cookies are soft but still too crumbly. How should I fix it?

The taste is great and it is soft, a bit chewy and not dry, but it is still too crumbly. When I push it, it is too easy to break apart. Could you please explain how I should fix this. Recipe All ...
3
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1answer
134 views

How can I use pollen?

My dad and I bought some pollen at a fair about five years ago, and other than taking a little handful out and munching it every so often, we've never really used it. How can I use pollen?
2
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1answer
943 views

Is Erythritol acid or alkaline and what is it's pH compared to brown sugar?

Is Erythritol acid or alkaline and what is it's pH compared to brown sugar? In many baking recipes, baking soda is added together with acidic ingredients, such as brown sugar. Also, this way, the ...
2
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3answers
415 views

How can I alter this high-protein brownie recipe?

I'm on a mission to make myself the highest of high-protein brownies. However, the recipes I've found for "high-protein" brownies are lacking in the protein area and I'm after some delicious gains ...
1
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3answers
222 views

Questions about the how and when of baking homemade sourdough bread

First, an important introduction with potentially relevant details: I've been maintaining some sourdough at home for several months now, initially made from organic white bread flour, then from half ...
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2answers
341 views

Why are my cookies undercooked in commercial oven?

I have recently started using a commercial kitchen to make chocolate chip cookies (and other similar types of cookies). The kitchen has a Blodgett double deck convection oven. The problem is even if ...
0
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1answer
129 views

What going to happen to Dulche De Leche during baking?

Dulche De Leche is condensed milk that boiled already. But what if put it in something that going to be boiled or baked. How it's going to be, how it's going to taste like? Do people do it?
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3answers
220 views

What to use to separate layers of dough?

I want to bake pancakes in glass bowl in microwave, some kind of thick pancakes, but want to do it faster. Instead of making one pancake at a time it would be faster to bake them all at once stacked ...
0
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2answers
130 views

The bread is brighter than usual

I have a Morphy-Richards bread-baker which is about 30 years old. It still works fine, but the latest bread I baked is brighter than usual. I use whole wheat flour, so the bread is usually browny, but ...

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