I made a Napoletana Pizza dough with the following amounts: 4 cups of flour, 2.25 teaspoon of Salt, 1 teaspoon of active yeast, 12 ounces water and 1 teaspoon
I know the dry yeast proofing is at 100 - 110F, but what about the water that goes into the flour?
I made liege waffles today and got a very dense crumb. I'm not sure if my waffle iron is not hot enough since it's a old model that only plugs in, no heat contr
The recipe calls for pastry flour which I can't find here. I would like a substitution which results exactly the same dough as they show in the video.
I'm baking cookies using recipe from Ruhlman's Ratio, which goes something like this: 100g butter 90g sugar 160g flour 1 tsp baking soda (I use baking powder)
I made puff pastry but there's extra dough in my kitchen that I don't want to make more Torte Milanese for which I needed puff pastry. The extra dough doesn't c
I have been making bread at home over the past month or two using a simple 4 ingredient recipe with 60 - 75% hydration and have become familiar with the soft, l
I've made gnocchi, let them dry for 2 hours over the counter, place them in a plastic container with extra flour inside the freezer. Two days later I take them
I looked at the history of Corn Flakes on Wikipedia but it doesn't really tell me how I could go from raw ingredients to the final product. Should I use corn fl
I'd like to make Torte Milanese today, and I wouldn't use puff pastry dough in that recipe since my home-made puff pastry is not as soft as it is expected for s
Always when I make waffles or pancakes the dough of it gets dark after a few hours. It looks like having black sprinkles. Why is that and how long can I still
I would like to experiment a little with new fish bait. So I want to make special bread for fishing with specific aromas and tastes like this bread. Bread need
There are many excellent explanations here (and elsewhere) of what gluten "does." What I haven't seen anywhere is an explanation of what makes gluten so specia
I want to keep my dough where one of it's ingredients is powdered skim milk, as long as I could out side fridge before the milk goes off. How many hours are pos
In recipes for potato gnocchi (potatoes, egg yolk, flour) it is commonly pointed out that you should work quickly, because with time the potatoes expel water an
I often make homemade pizza making the bases by hand from scratch. I'm going away with a group of friends and plan on making a very large batch of pizzas one ni
I sometimes make sandwich wraps using water, flour, salt and oil. I mix salt, wheat flour and a tiny bit of olive oil and add hot water until I get a homogene
We all know that warmer temperatures mean more yeast activity (provided a food source), and that yeast survives freezing, but what is the minimum temperature y
I have been dealing with my sourdough starter since about 1-2 months ago, when I started it from scratch with just water and flour . In the last 2 refreshments
I have just picked up baking confectionery bread buns and I wanted to ask how long can I keep a mix of dough, yeast and water in the freezer or refrigerator? Th