User CrackerJacked

13 votes

4 answers

5k views

Is it more effective to add yeast before or after kneading?

asked Sep 19, 2019 at 11:40

12 votes

3 answers

19k views

Does milk make cakes lighter or tougher?

asked Nov 24, 2019 at 13:16

9 votes

1 answer

4k views

Using melted butter vs rubbing it into flour?

asked Apr 29, 2020 at 11:55

4 votes

3 answers

6k views

Baking after the first rise (without punching down) vs the regular two rise approach?

asked May 14, 2020 at 11:39

4 votes

1 answer

257 views

Is there a difference in the end result between using mechanical leaveners vs chemical leaveners in a cake?

asked Jul 25, 2019 at 10:49

3 votes

2 answers

2k views

Beating egg whites over a double boiler for increased leavening?

asked Jul 30, 2019 at 22:44

3 votes

1 answer

405 views

Genoise vs whipped egg whites - which makes cakes fluffier?

asked Jun 19, 2019 at 18:28

2 votes

3 answers

3k views

Fully submerged water bath for stove top baking?

asked Jun 27, 2019 at 10:43

2 votes

1 answer

728 views

Is it possible to cream clarified butter with sugar? Will it have the same benefits as shortening and oil?

asked Aug 6, 2019 at 13:13

1 vote

2 answers

2k views

What would be the best order for folding whipped egg whites and yolks into cookie dough?

asked Jul 3, 2019 at 16:20

1 vote

1 answer

2k views

Sourdough starter with milk vs just using regular starter and adding milk separately?

asked Jun 23, 2019 at 23:06

1 vote

1 answer

666 views

Can you inject carbon dioxide/nitrogen into a dough/batter to provide leavening? Or use dry ice/liquid nitrogen?

asked Aug 17, 2019 at 16:08

1 vote

2 answers

195 views

What would happen if I made angel food cake with whipped cream instead of whipped egg whites?

asked Sep 1, 2019 at 19:05

0 votes

1 answer

2k views

Using both whipped egg whites and egg yolks vs whipped egg whites only?

asked Mar 1, 2021 at 10:41

0 votes

0 answers

177 views

Creaming butter seperately on its own, then adding the sugar and beating them together vs simply creaming butter and sugar together (the regular way)?

asked Aug 12, 2019 at 17:47

Stack Exchange Network

15 Questions

Is it more effective to add yeast before or after kneading?

Does milk make cakes lighter or tougher?

Using melted butter vs rubbing it into flour?

Baking after the first rise (without punching down) vs the regular two rise approach?

Is there a difference in the end result between using mechanical leaveners vs chemical leaveners in a cake?

Beating egg whites over a double boiler for increased leavening?

Genoise vs whipped egg whites - which makes cakes fluffier?

Fully submerged water bath for stove top baking?

Is it possible to cream clarified butter with sugar? Will it have the same benefits as shortening and oil?

What would be the best order for folding whipped egg whites and yolks into cookie dough?

Sourdough starter with milk vs just using regular starter and adding milk separately?

Can you inject carbon dioxide/nitrogen into a dough/batter to provide leavening? Or use dry ice/liquid nitrogen?

What would happen if I made angel food cake with whipped cream instead of whipped egg whites?

Using both whipped egg whites and egg yolks vs whipped egg whites only?

Creaming butter seperately on its own, then adding the sugar and beating them together vs simply creaming butter and sugar together (the regular way)?