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  • Member for 9 years, 9 months
  • Last seen more than a month ago
  • New England
33 votes
Accepted

Honey changing into unusable, hardened clump

15 votes
Accepted

What is the best way to store loose tea to maintain its freshness?

12 votes
Accepted

What is the US equivalent of Golden Syrup (UK)?

7 votes

Closest thing to a donut I can drink coffee out of

4 votes
Accepted

My sauerkraut brine seems slightly slimy but the batch otherwise seems normal--is it ok?

4 votes

What does kansui do to dough in noodle making?

3 votes

What conditions make xanthan thicken?

3 votes
Accepted

Why does my bread have a dip in the center?

2 votes

gooseberry "turnover" filling very thick

2 votes
Accepted

Adapting waffle recipe into mix

2 votes

Getting poppy seeds to stick to bagel

2 votes

Substitute for dry milk powder

2 votes

Why does my dough never "fall" after its first rise?

1 vote

What would you use to wash pretzel hot dog buns?

1 vote
Accepted

Are spores an issue in sauteed pepper storage when you add garlic?

1 vote

How can I make my crinkles less dry?