I have been learning and working on creating Lamian (拉麵) for a year now, and it has been quite an adventure! I had little experience working with
I am making tortillas with masa harina corn flour according to this recipe. Can I make it a few hours in advance and cook the tortillas just before they are to
This is a scenario I've encountered multiple times. The dough is stretched to the right size. It's coated with flour. The pizza peel has some flour in it, but
The two ingredient pizza dough recipe calls for 1 cup of Greek Yogurt and 1-1 1/2 self rising flour. I can't find 'Greek Yogurt' where I live. Can I use 'natura
I just realized that I added about 4 cups of water to 4 cups of flour for my ciabatta dough. It only calls for 2 cups, but I added 4 for some reason. It’s
I am getting the feeling yeast-dough just hates me... I have been using a basic pizza recipe: 500g flour 1/2 cube of fresh yeast 1 1/2 teaspoons of salt.
When I add my ingredients like my bread machine manual says I'm getting this tangled ugly mass of bread. It rises some but when it mixes it breaks apart and doe
While proofing, the crust can appear on the dough balls if in contact with air (oxygen). I tried preventing by damp cloth but it still happens. The only thing t
Some recipes suggest to add carbonated water instead of milk or water. Does this practice accelerate the rising of the dough and why?
I work night shift in a bakery and the people before me always leave unused dough in the mixer. Who knows for how many hours, but during that same day. It's a d
We want to approach a commercial bakery to provide me with dough for a restaurant's use (so the restaurant can bake the buns in house). The restaurant will hand
I have tried many pie crust recipes, it either sticks to the cutting board or rolling pin. I've even tried wax paper or plastic wrap with a generous amount of f
Advice needed please. My son has a small pizzeria, a family run affair. Since 2011 we have made several thousand pizza, one size fits all. A problem we are hi
I'm planning to make croissants for thanksgiving this year, I've made them before but found it nearly impossible to roll out after keeping the laminated dough i
I made a ciabatta using this recipe: 500g bread flour 475g water 2 tsp. yeast 15g salt In the end my dough was like a pancake mix the entire time until I add
I have been trying to bake my own Italian bread, French bread and Rolls. I have found many tasty recipes but I keep having the same problem so I'm guessing it's
When making a pie, you almost always have to make holes in the dough with a fork. This is called docking. What is the exact reason for doing this? Are there ki
I have a bag of Bridgeford frozen rolls. Defrosted the whole bag and realized it's too much. Can I refreeze it before it rises? It's still in the refrigerat
I have used the same rugelach recipe for years with out a problem. This year however, the dough is pulling apart and shredding when being rolled out and up. T
I made a short bread recently(it was my first try at baking) and the recipe said that I should use a wooden spoon. My question is this: could I have used a do