Questions tagged [dough]
Flour and a liquid mixed together to form a thick, malleable substance.
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Can liquid sourdough dough be mixed with baking yeast to produce normal risen bread?
I have some sourdough starter that is liquid. If I try to make dough out of it and it turns out more liquid than solid, can it be mixed with baking yeast in order to produce a normal risen bread (like ...
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How do I make the dough for soup dumplings?
I recently tried to make soup dumplings in the style of the Din Tai Fung restaurant. Their dumplings are relatively small and have very soft and thin skin that is still strong enough to not leak out ...
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How to make airy dough with a crispy crust?
I want to make sweet bread. I found the most suitable recipe. But I want to make it so that after I put the dough in the oven, it will not change in shape and size, and that in the end the bread will ...
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Kneading apple strudel dough
My instructions for kneading strudel dough include slamming the dough against the floured board a few times during kneading. What is the purpose of slamming the dough?
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home made chicken bake keeps bursting
I am making home made Costco chicken bake (cheese and chicken wrapped in bread pocket). However everytime I bake it the fillings leak out and burst from the bread. Anyway to stop this do I just need ...
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Old biscuit recipe question - "until the dough blisters"
I'm reading through some old (early 1900's) cookbooks and something that keeps coming up is beating dough "until it blisters" - here's an example.
VIRGINIA BEATEN BISCUIT.
One quart flour. ...
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Can I still use poolish which has quadrupled in volume?
I was making poolish for pizza dough but accidentally left it out too long. It quadrupled in height before I stuck it in the fridge. Can I still use it or can I salvage it in a different way?
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Using Butter in Enriched Bread Dough - any differences between soft vs melted?
I live in northern NY and my kitchen is cold a great deal of the year - so mixing butter into bread dough takes much longer and typically leaves large chunks of butter in the dough. I often have to ...
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Can dough mixture be refrigerated?
I was trying to make cinnamon rolls but noticed that I’m missing two cups of flour and it’s too late in the night for me to get more. I’ve already made the mix (yeast, milk, and sugar) and added two ...
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How much dough (by weight) to make to fit my bread tin
My bread loaf tin does not have any labels on it (e.g. 1lb, 2lbs etc.). It does not have a lid. It is also not squarely shaped, so calculating the volume by its dimensions is not clear.
Instead, I ...
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Does yeast lose strength over time?
I make bread about 2-3 times a week (all the bread we eat) and get yeast in a small jar (Fleischmann's), kept refrigerated. For a mid sized bread, I use 5/8 teaspoon of yeast. However, I have noticed ...
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Restored Pasta Boards
My grandfather's pasta board was in the attic for years. No mold, it looks perfect, however, I need to clean it, to get rid of dust and smell. I was planning on sanding it. Once it's sanded, can I ...
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Do Recipes Typically Account for Starters/Preferments when Reporting Dough Hydration?
I know there have been a couple of questions here before about what "counts" toward computing dough hydration % (honey, milk, etc.) but I always thought it was a no-brainer that starters and ...
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Freezing raw pizza
I'm preparing two pizza, one for immediate consumption and the other one I want to freeze so it can be eaten next week.
Is it OK if I freeze raw pizza I.e. raw dough with all the ingredients? Or ...
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What proportion of the natural yeast in Sourdough comes from the flour?
Inspired by this question... when making a sourdough starter or similar, does the flour contribute a significant amount of yeast to the final product [either from the flour's origins in the fields, or ...
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Can I add new yeast to a dough I made with dead yeast?
I prepared bread dough that didn't rise. I then tested the yeast I used and apperantly they are dead.
I bought new yeast and I still have the dough in the fridge. Can I mix in the new yeast to the ...
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I left cold homemade butter/sugar cookie dough out of the fridge for 4 hours it was still cold - can i put back in the fridge and use later! [duplicate]
I left cold homemade butter/sugar cookie dough out of the fridge for 4 hours, but then it was too soft. But still not warm. Can put back in the refrigerator and use it.
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Toasting dry rosemary
When I want to flavor my focaccias or bread loaves with spices or herbs, I add them dried to the dough instead of topping the final product before baking. In this way, I don't lose them when I slice ...
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What will happen to my bagels dough as i have put the bicarb in my dough by mistake
What will happen to my dough as I've put the bicarb into the mix
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What's the purpose to use milk together with yogurt for a yeast dough?
I've seen some recipes which suggest using yogurt together with a milk while making a yeast dough, staying silent about the actual purpose of doing so. As for me, such dough isn't well-balanced.
Can ...
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Feeding pasta dough through Kitchen aid roller
The problem
I recently bought a Kitchen Aid stand mixer with the 3 in 1 pasta roller/cutter attachments to make fresh pasta.
I found a few recipes online, made some dough and when I get to the part ...
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Does this flour dish exist in other countries, and what is its name?
I found a very interesting old dish in Ukrainian cuisine. In this video a woman cooks it https://youtu.be/-eq9ggNSWjg
It is a variation of pasta soup, for which the most salient feature is that the ...
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Generally speaking, when you switch from frying to baking a piece of dough, how should you tweak your recipe?
Generally speaking, when you switch from frying to baking a piece of dough, how should you tweak your recipe? I used to fry pirozhki (dough with filling, nothing fancy) every five days or so. Now, I ...
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How can I fix a liquidy choux pastry (Gougères) dough for piping?
Last week, I attempted to bake Gougères for the first time. It was my first attempt at baking with Pate a Choux. The recipe I followed called for six large eggs, but I knew adding the last egg would ...
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Freeze or refrigerate dough?
Refrigerating is detrimental to bread; it's better to freeze it or simply leave it at room temperature. Does the same hold for bread dough?
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Which pasta shape can I make without any equipment?
I would like to try to make fresh pasta. However, I do not have equipment like rolling pins and pasta machines. Is there any pasta shape which I can make without this equipment?
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After rolling pizza dough, how do I move it to a pan without ruining it?
On multiple occasions now, I have rolled pizza dough out to a circle about 14" in diameter, and then I have trouble moving it to my pan.
First of all, I roll the dough on a granite counter. Even ...
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How does the folding make the dough stronger?
Folding the dough (coil fold, stretch and fold) is a typical step that is found in many homemade bread recipes. The motivation for this step is that it contributes to make the dough stronger. What ...
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Is there a way to proof a wet dough in the same container?
I'm here not questioning that a second rising (a.k.a. proofing)
of a
wet
dough
is necessary. It is, or else you'll get what someone termed "elephant skin".
But I am baking a wet dough too ...
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Why would a fully-developed dough lose consistency (elasticity / extensibility)?
I've been experimenting with panettone and I've come across the issue time and time again of losing dough consistency while mixing the secondo impasto (i.e. the final panettone dough). What makes this ...
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Can I bake bread in a Bread machine with Swad gluten free flour?
I’ve tried a few different recipes but they aren’t rising! Any help will be appreciated. The best recipe so far is:
1.5 cup Swad gluten free flour (amaranth, sorghum, millet, rice, corn, water ...
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How can I make my baguette dough softer and more elastic?
I've been practicing making french baguettes at home and am currently exploring the poolish method. I've collected numerous recipes and tried different variations.
My baguettes are OK but I'm looking ...
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Can you make pasta dough in a breadmaker?
Is it a good idea to buy a breadmaker instead of a food processor for making pasta dough (and bread, obviously)?
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Russian Pie Recipe breaks into little pieces?
I am trying to make Russian Pies, I tried following the recipe in this video.
I put 3 1/2 Cups of All Purpose Flour in a bowl. And then I put 2 tbl spoons of baking powder and a small table spoon of ...
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Adding oil/fat to bread dough
I make bread by mixing whole wheat and white flours 50-50, yeast and water, let it rise 24 hrs, shape the dough and roll it in flour to get some semblance of final shape and let it sit for 2 more ...
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Why is churro dough created with boiling water?
Every recipe I have found for making traditional Spanish churros or porras calls for adding the flour to boiling or near-boiling water (or, less commonly, milk).
These are very simple pastries, ...
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Trapped pockted of flour in dough
As you cann in this picture those little dot on the dough are pockets of flour.
It only happenes when I pre shape and put in the fridge.
1.why does it happen?
2. How can I avoid it when proofing ...
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How to stop bagel dough deflating when it is handled between its rising place, the boiling pan, and its baking place? [closed]
When making bagels, what is an effective way to handle the dough between where it has sat when rising and the boiling pan, and between the boiling pan and whatever it bakes on, such that it does not ...
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Proofing container: air tight vs simple bowl
After my pizza preparation, from a dough that has spent already a night in the fridge, I always leave about 200g of dough to make a small white pizza to accompany my meal on the day after my pizza ...
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Why would plant-based cookie dough packaging say "Do not consume raw dough"?
I just bought some Kroger Simple Truth Plant-Based Chocolate Chip Cookie Dough.
I always prefer to eat raw dough rather than bake the cookies.
But this packaging says:
DO NOT CONSUME RAW DOUGH
Why ...
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Cause of Spoiled idli?
I have prepared idli which was spoiled after steaming.
I followed the following process:
Soaked idli rava (coarsely ground rice) along with whole black gram(without skin).
Grinded with mixie to ...
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Best time to benefit from dough mixed with baking soda
I am preparing a dough with all purpose flour, salt, sugar, oil, curd, lemon juice and baking soda. I am not using baking powder. Within how much time should I complete my baking to reap maximum ...
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Flatbread dough turned red
Today I made some flatbread and while cooking them I noticed a reddish coloring of the dough. I didn't add anything red in particular, so I am very surprised they turned out this way. Why did that ...
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Why is my cake sinking after baking with a soggy-like line in the middle?
I've lately been facing an issue with my cakes whereby they sink and have a soggy-like line near the bottom.
It's strange since I am using the same ingredients, same oven, same recipe however the ...
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What effect would replacing the egg in a pie crust with egg whites have?
Based off of the recipes I've read it seems like adding an egg to a pie dough makes it easier to work with and improves the final flavor and texture of the crust. So would adding only egg whites make ...
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Why does KitchenAid recommend against using the Dough Hook on Speed 1?
KitchenAid's manual for the stand mixer contains several warnings not to use the dough hook on any speed other than 2. While lots of websites explain how high speeds can overheat the dough, what can ...
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What could the dough of this cookie be made of?
After repeatedly eating what I consider the most delicious cookie I have ever eaten, my wife soon became frustrated trying to replicate it. So I am reaching out to gather ideas. This is the cookie, ...
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Can I mix food grade lye (sodium hydroxide) with water to make kansui?
I have food grade lye (sodium hydroxide) from pretzel making and I want to make chewy noodles, either ramen or Chinese noodles. Many of these recipes call for lye water or kansui.
I have found many ...
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What do you get from boiling dough
I was wondering about what happens to bread dough under various cooking conditions.
More explicitly: what do you get when you boil dough?
I know baking gives you bread and frying gives you donuts. And ...
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Large milk dough for pizza; doesn't seem to knead at all
So I set out to make pizza dough, with these ingredients:
1.25 cups whole wheat flour + 3.75 cups refined flour(5 cups total; around 750g)
1 cup water + 1 cup milk
1 tsp active dry yeast
10 tsp olive ...
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