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1 vote

How much thermostat "range" in oven temperature is too much?

Here's some data: Preset to 350. Oven went to 374 then cooled to 334 Heated to 358, cooled to 334, heated to 358, cooled to 334, heated to 361, cooled to 336, heated to 360, cooled to 334, heated to ...
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1 vote

Can I save my sourdough if I accidentally overheated it during bulk fermenting?

It's harder to tell with sourdough, because wild yeasts won't behave the same as cultivated yeast, and we also have the bacteria to consider. But using cultivated yeast as a guide, your nearly 60 °C/...
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1 vote

Can I save my sourdough if I accidentally overheated it during bulk fermenting?

Yeast starts to die above 130°F, and you didn't quite reach that so you should be fine. Essentially you just gave it a boost. Take it out of the fridge and treat it like you ordinarily would and I ...
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0 votes

Proper proportion of cream of tartar to baking soda for snickerdoodles

I think you're using twice as much soda/tartar as you should. I use a rule in all of my baking to use 2% weight of flour as leavener (that goes for yeast and baking powder). I do everything by weight ...
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1 vote

Is my vegan icing shelf stable?

No, it is not shelf stable, with neither water nor milk. considering that all of the individual ingredients are shelf stable Food safety doesn't work that way. It is not each ingredient separately ...
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  • 124k
0 votes

What determines the shape-holding ability of cookies?

The proportion of flour and the oven heat are also related to spreading. When I make cutout cookies, it sometimes happens that the first batch spreads a lot, because the dough was a tad too wet. But ...
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  • 124k
3 votes

How much does a dL of flour weigh?

There can be no exact general conversion because flour's density depends on how it has packed into a space and also a little on the specific flour – this is why mass measurements are preferred for ...
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7 votes

How long does a souffle stay up?

Your experience of 15 minutes is longer than my experience with chocolate soufflés, good job! Keep in mind that the hot air bubbles that inflate the soufflé have different permeability and structural ...
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1 vote

Do I need a bread maker?

There's already a bunch of good answers here. But here's mine: Short answer: No, not at all. But it is super-super convenient. We use a bread maker to produce a single loaf of our "plain" ...
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23 votes
Accepted

How long does a souffle stay up?

A soufflé is simply a hot air balloon. It stays up as long as there is hot air trapped inside it. Your 10-15 minutes sound reasonable, although it is a gradual process and starts as soon as they are ...
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  • 124k
1 vote

What's a good lactose-free substitute for heavy cream when baking?

So there are multiple things you can add (I’m lactose intolerant and bake bread all the time). For recipes that use liquid heavy cream I would use the product on the left which is a nondairy heavy ...
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0 votes

Mysterious bitter taste from tropical fruits and coconut

The combination of fresh pineapple and the cottage cheese is where the bitter taste came from. I found that out when we moved to Hawaii. Before that, I used to eat cottage cheese with canned pineapple ...
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0 votes

Is there a way to second-rise a wet dough in the same container?

Regardless of what you mean by "the same container", and of your definition of "wet" dough (your recipes only have 70 and 75% hydration, which is rather average) you cannot save ...
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  • 124k
1 vote

How much thermostat "range" in oven temperature is too much?

We just had a Samsung technician in our house checking the gas oven. He told us temp fluctuations of 60 degrees or even 90 degrees is completely normal. His explanation is that a gas flame is either ...
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0 votes

How to make softer biscotti?

I make Biscotti all the time and for a softer version just cook them less time..I bake the log for 15 minutes at 375 F then remove from oven let cool.then slice put back in oven for just five minutes ...
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0 votes

Non-nut substitute for ground hazelnuts

This cake is primarily relying on the eggs and sugar for structure. Keep in mind too the chocolate also contains cocoa powder, so you have some hidden dry ingredient there, which will hydrate and ...
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1 vote

How long to cook syrup for Baklava?

You can test whether the sugar is dissolved by taking a tiny amount of the syrup and rubbing it in between your fingers. If you heat the syrup for too long, you will get it to be a slightly yellow ...
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