Questions tagged [baking]

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

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Why did this cake fail?

I made this cake in a borrowed bundt pan (i.e., I'm not used to baking in it), which I greased with cooking spray. This was the result: Not only did large sections stick to the pan and tear out upon ...
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0 votes
1 answer
99 views

Can large pizzas be made in a convection oven?

Can large pizzas be made in a convection oven? I have a large pan, but it is bigger than the rack. If I make pizzas on that pan, will the pizza bake evenly?
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1 vote
3 answers
2k views

My brownies are flat

I have followed the following recipe for my brownies: Ingredients: 1/2 cup sunflower oil 3/4 cups sugar 2 eggs 2 tsp vanilla extract 1/2 cup flour 1/3 cup unsweetened cocoa powder 1/4 tsp baking soda ...
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4 votes
1 answer
334 views

How does water behave in Dutch oven baking?

Recently I made a research about how steam works in baking. I found four main functions: Steam condenses and keeps the dough surface cool, preventing the crust to form too soon, what could hinder the ...
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0 votes
0 answers
158 views

Malt barley powder: pancake killer?

I got some barley malt powder at H Mart https://hmart.co.uk/shop/en/pan-frying-powder/4496-tureban-dry-malt-barley-powder-400g-8804129001021.html and tried using it in pancakes. The pancakes stay ...
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0 votes
0 answers
37 views

Converting Yeast Recipe to Natural Levain [duplicate]

Like many people, I've been doing a good bit of sourdough baking during the quarantine and, like many people, I am in a state of near-constant panic that I have to use up the starter that is ...
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  • 159
2 votes
1 answer
3k views

How to coat gummies with beeswax/carnauba wax and coconut oil/palm oil?

I tried coating my gummies with beeswax but it was a failure. First, I melted beeswax and tried to pour it in a spray bottle but it hardened so fast. Also, I tried coating them by just putting them in ...
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4 votes
1 answer
590 views

How can I tell whether my baking recipe has enough acid to activate the baking soda?

I've been trying to modify my grandmother's oatmeal cookie recipe to use less brown sugar, but all of my batches are coming out with a slightly 'metallic' taste. I've attributed this to the baking ...
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0 votes
1 answer
151 views

forgot the shortening (1/2 cup) in banana cake. How can this be served, or rescued?

We forgot the 1/2 cup shortening in banana cake mix. Can this error be fixed out of the oven? It seems to be a wee bit heavy, as in unleavened.
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6 votes
1 answer
2k views

What's the difference between brioche feuilletee and croissant dough?

There are two similar laminated doughs, but recipes make them slightly different, but overall what are the main differences between brioche feuilletee and croissant dough?
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  • 163
1 vote
2 answers
116 views

Using proofed (?) yeast in a recipe (confused about amounts)

I'm following a recipe that begins with "process 3.25 cups flour and 1/8 tsp instant or rapid-rise yeast in food processor until combined, then slowly add 1.25 cup ice water" On the instant ...
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1 vote
1 answer
67 views

Replacing whole egg beating process by separated egg white and yolk beating in a recipe which calls for the former?

Can I replace whole egg beating process by separated egg white and yolk beating in a recipe which calls for the former? Can I replace the maida(all purpose flour ) with cake flour? Recipe is given ...
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3 votes
2 answers
420 views

Why does my Heavy whipping cream pound cake have an aftertaste between flour and metallic?

All of my dry and wet ingredients were perfectly measured and at room temperature. I did not use baking powder as the recipe did not require it. I substituted vanilla extract (McCormick) for ...
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2 votes
1 answer
204 views

How to convert a bread recipe to Tangzhong Method? [closed]

I would like to know how can I covert my bread/pastry recipe and apply the Tangzhong method.
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0 votes
1 answer
85 views

How Much Milk Should I add if I Already Have Butter and Sugar in my Recipe?

I am trying to create a sourdough sandwich bread loaf recipe using baker's percentages and I want to replace some of the water for milk. However, I have no idea if it will be too soft or not at the ...
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9 votes
1 answer
1k views

Why boiling water, then cold water for this shaobing recipe?

I'm trying to make this Chinese pastry called Shaobing. Some recipes I've found call for first adding boiling water then adding cold water. There's no yeast, just some salt and flour. FYI, these ...
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0 votes
1 answer
268 views

Does bread flour (vs AP flour) make a big difference in the density of the dough?

I've been trying to bake a no-knead bread (like everyone else), and I've gone with Binging with Babish's recipe. In his video, after leaving the dough to rise overnight (or so), and then working it a ...
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4 votes
2 answers
901 views

How to make profiteroles without a visible hole?

I get the choux pastry and how you put filling in it, but there's always a hole left and the filling shows. Does anyone know of a sure-fire way to make a profiterole that looks completely intact from ...
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  • 141
0 votes
1 answer
693 views

Can ghee replace butter in lemon curd?

My mother-in-law believes she is allergic to milk solids, but that ghee has the solids removed. She loves lemon meringue pie. The lemon curd in the pie calls for butter. Can I substitute ghee ...
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21 votes
2 answers
4k views

Why not make sourdough bread from young starter?

I made my own starter 3-4 days ago, and it has been growing well; I have fed it twice so far. As far as I know, it is recommended that you feed starter for about 7-0 days before you use it to make ...
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4 votes
2 answers
488 views

Converting kneading recipe to no knead recipe

I'm a beginning baker planning to make ensaymada, which has a sweet buttery dough. The recipe I found requires kneading. Do I have to make some adjustments to the recipe, or can I just make the dough, ...
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  • 183
0 votes
1 answer
688 views

Baking with a drip pan

I want to bake cookies and croissant but I don't have baking trays. Can I use the drip pan that is removable and metal? It's shiny coated black metal ( not sure which type).
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1 vote
1 answer
144 views

Why did this bread not expand properly? [duplicate]

I made a loaf of bread and scored the top with a razor to regulate its expansion as it baked. However, it had its own ideas and pretty much ignored mine, as below: Why? And how can I produce a more ...
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  • 1,504
-1 votes
2 answers
100 views

What is the best combination of gluten free flours to bake light and fluffy muffins?

I am on a diet that also excludes corn and egg whites
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0 votes
1 answer
98 views

Can I substitute vanilla powder for cocao in a quinoa cake recipe

ingedients: 2 cups quinoa 1/3/cup milk 4 lg eggs 1 tsp vanilla extract 3/4 cup butter 1 1/2/cup granulated sugar 1 cup unsweetened cocao pwdr 1 1/2 tsp baking powder 1/2 tsp baking soda 1/2/tsp salt
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3 votes
1 answer
877 views

How much carrot is too much when baking carrot cake?

I am experimenting with increasing the amount of carrot in carrot cake. The original recipe uses 3 cups of carrots to 2 cups of flour; how much more carrot can I add in addition to the 3 cups without ...
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1 vote
1 answer
2k views

White spots on the dough while it was rising

Yesterday I was trying to make Croissant. I started by making the dough that contained yeast as the rising agent, and after mixing all of the ingredients I left it to rise at room temperature. After 2 ...
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  • 111
2 votes
7 answers
1k views

Baking bread without yeast

Can I make bread without yeast? Thanks!
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3 votes
1 answer
153 views

Additional flour threshold: when and how to perform?

For whatever reason (in my case, usually rookie mistakes), sometimes dough - after no additional flour - is worked/kneaded to a point where it does not reach a supple state/texture and instead is more ...
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  • 377
8 votes
1 answer
2k views

Old bread-slicing tool

Here is an image of an apparently old (and for me, unknown) bread-slicing device from Richard Bertinet’s book “CRUMB” (2019, ISBN: 9780857835543, pg. 105): What is this particular tool referred to as?
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  • 377
1 vote
1 answer
277 views

How to replace sugar with dry fruit in a cake recipe?

How do I replace all the sugar in a cake recipe with dry fruit e.g. dates? should I rehydrate dry fruit and make it into a paste? how much liquid should I add to the dry fruit to make that paste? what ...
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0 votes
1 answer
106 views

How to make authentic black Russian bread? [duplicate]

I'm trying to re-create the authentic black Russian bread that was first mass produced during soviet times. Nowadays you can find it in any Russian market and many international supermarkets in the US....
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  • 111
6 votes
1 answer
395 views

Trouble making a crunchy dog treat [closed]

I am very new to recipe development and I am trying to replicate a dog treat. The store bought treat is hard and crunchy. Using just the ingredient list, when I try to bake the same thing, it comes ...
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0 votes
3 answers
879 views

How can I bake muffins without an oven?

In the Big Man's Blog, there's a recipe for Banana Bread Muffins, which I'd love to make. The problem is the very first item below, since I have no oven. I have a microwave and an induction stove (and ...
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2 votes
1 answer
564 views

Brand new KitchenAid Professional 6500 makes clicking/ticking noise when under load

I bought a brand new KitchenAid Professional 6500 from "kitchenaid.com" just a week ago and set it up today, I used the flap beater attachment to make cookie dough. When mixing butter with ...
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4 votes
2 answers
335 views

Best way to make pizza with limited options?

So essentially I have three options since I only have a microwave oven(with convection and a grill) and something called as a "gas tandoor". A gas tandoor is like a grill placed directly on ...
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  • 41
4 votes
1 answer
200 views

Baking personal sized chiffon cake

I want to make individual sized chiffon cakes however most recipes call for a tube pan. Can I expect the same results (light and fluffy) if I divide the batter into mini cake pans? I could turn the ...
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2 votes
4 answers
335 views

Oven semi-baked semi-fried potatoes starting from raw (for the lazy cook)

The objective of this question is to avoid spending time in front of the stove, moving a stove-top method to the oven to enable, in particular, quadrupling the amount that can fit in a skillet, ...
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5 votes
1 answer
203 views

How Does a Hot Water Whipped Pie Crust Work?

First time poster here. I was wondering if someone could help me better understand the science behind a hot water whipped pie crust. I know if someone's never made one, and knew anything about the ...
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  • 51
1 vote
2 answers
393 views

When to bring eggs whites to room temperature?

I’m looking over a recipe for angel food cake that calls for twelve egg whites at room temperature and it got me wondering about what’s the best way to do it. Is it best to bring the dozen of eggs to ...
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  • 4,546
1 vote
1 answer
953 views

Undercooked center of a cheesecake baked at altitude

After two tries making a baked cheesecake, the center is undercooked. The outside is fine, but the center remains undercooked. I have increased the cooking time from 45 minutes to one hour, but still ...
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6 votes
1 answer
191 views

Why does refined coconut oil make cookies chewy?

I've made this recipe for Chewy Vegan Tahini Chocolate Chip Cookies and they are indeed chewy and delicious. I never used refined coconut oil before so I did some research. I saw a lot of recipes ...
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  • 287
0 votes
1 answer
88 views

In what recipes can I use a thick coconut milk kefir? [closed]

Kefir has been a big part of my life since childhood because it's a staple item in my birth country and commonly consummed in my house growing up. So when I found out I can make it home with relative ...
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  • 111
1 vote
1 answer
723 views

Do eggs have to be very fresh for baking?

Assuming an egg is old but still good (not rotten or otherwise detrimental to health compared to a fresh egg): Does it make a difference whether I use this egg or a freshly laid one in baking?
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  • 217
0 votes
1 answer
94 views

Swapping sugar for something less calorie dense but keeping the volume

I have a friend who bakes for me. I suggested that we swap sugar for Stevia or something even less calorie dense. She's worried, though, that since the volume of the sugar is different, the banana ...
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0 votes
1 answer
480 views

Rule of thumb for conventional oven baking vs. grilling kebabs (ground meat &

I am trying to cook two different ground meat as a kebab (I already had the preparation done for ground venison and ground lamb Adana kebabs). Most of the recipes I see online assumed grilling over ...
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  • 145
2 votes
3 answers
5k views

What are these white spots in my bread dough?

I'm making hot cross buns following this recipe: https://domesticgothess.com/blog/2020/03/09/vegan-hot-cross-buns/ About an hour into the first rise, I'm seeing these alarmingly mold-like dots in the ...
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2 votes
2 answers
1k views

Why do baking recipes often tell you to "make a well" in flour before adding wet ingredients?

Many instructions for baking bread, cakes and other yummy things specify that you should "make a well" before adding more ingredients. One example is here What's the reasoning behind this? I'...
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6 votes
2 answers
139 views

How can I skin hazelnuts at home?

I am trying to make a hazelnut butter, for the ultimate gain of a vegan Nutella-like outcome, but in order to do so I need to use "skinned" hazelnuts. I've tried the following: Boil a cup ...
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6 votes
2 answers
2k views

Soda Bread disaster

I've just tried to make this recipe from the BBC Good Food site: https://www.bbcgoodfood.com/recipes/simple-soda-bread. The only variation was I used semi-skimmed milk (2% fat) instead of the whole ...
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