I'm following a recipe from the Artisan Bread in Five Minutes a Day book and want to bake two loaves at the same time. For one loaf, you are supposed to add on
Vegetables have been commonly used in baking cakes and muffins. A common one is carrots to make one of my fave - carrot cake. Recently I also found out about ad
I used Splenda in one of my favorite quchinni (squash) recipes and it did not rise at all. It is about 3 inches thick and is heavy as the batter was thick. Why
I have a recipe for nut strudel, which calls for the following: 2 cups flour 1 stick butter 8 oz cream cheese. I have made it twice, and both times the crust i
Are there any special precautions to be taken? About the water quantity, soaking and timing etc?
Is there a difference in the output or in the procedure when baking cakes in the Microwave ovens as compared to Electric ovens? What are the basic and crucial
In reading about baking one comes across many different type of icing; royal, buttercream, fondant etc. What is the difference between these? What determines th
I made a coconut cream filling using 2% milk as that was all I had. Now, more than 6 hours later, it still has not set although it was thick while I was waitin
An egg wash can be done in six major variations: [with | out egg white] mixed with [water | milk | cream]. My first hit when searching 'egg wash ratio' My Pers
This is basically the first loaf I have baked and I am having difficulty knowing how I should tweak it. I have four directions to go with it and would like to k
My gingerbread recipe says I should rest the dough for 20 minutes in the refrigerator before rolling out and cutting. What difference does it make?
Just before you put something with dough in the oven, often you have to brush it with a liquid. I've seen recipes that say with egg wash, with egg yolk, with eg
It will be my first attempt to bake with yeast this weekend and I'm interested to know how you know when you have kneaded dough enough. Is it possible to over-k
There are lots of American cheese cake recipes which call for cream cheese. And I don't know about cream cheese in the USA, but in Europe, cream cheese is salte
Is there any reason one should prefer one over the other? I've always used shortening (probably because that's what my mom always did), but my fiancee has alwa
I recently got a copy of the "Be-ro book of Home Recipes". Near the beginning is a recipe for 'brandy snaps'. This is a kind of cracker that is rolled after coo
It's gospel among serious bakers that measuring by weight is far more accurate than measuring by volume. However, I'm not sure that measuring by weight helps a
I baked cookies last night and they came out rather crumbly. It felt like I put in quite a lot of flour - would that affect the crumbliness?
I've followed lots of standard recipes online, and the result is always more cake like: dark on the outside white and dryish in the middle. When I go to the s
I have been trying out brownie recipes baked in a muffin tin. I am using the muffin tin so that I can get all edges. (And I have been decorating the tops!) My