My husband is trying to make pizza dough as I speak. He prepared the yeast properly. After adding all of the ingredients, he claims the mixture is runny on the
I am trying to make New York style pizza at home. I have tried many different recipes and different types of flours. I live in India, so I don't have access to
I am trying to make Buckwheat noodles (Soba). The recipe involves nothing but buckwheat flour and water. I am failing to make the dough solid. It crumbles apart
Our local supermarket sells bread dough, and I was wondering whether I could use it for a pizza base, or whether it would rise too much. At present we've been
Why is it that when I make pyrogy dough in the fall, the dough is more pliable than in the spring time. I make large amounts of pyrogies for freezing and find i
Is it possible/recommended to knead dough with disposable latex gloves on? I'm asking because I have quite long nails and don't find it a very hygienic idea to
Often, doughs (be it quickbread, enriched yeast bread or cake doughs based on these) turn out too dry or wet in home baking practice, be it by temperature issue
I'm trying to make Custard Bun following the instructions from : How to make Custard Bun- Milk Yolk Buns Everything goes well except the color of the dough a
My dough is not proving because the room temperature is too cold in my house. Is there another method to make my dough rise without over-provi
I picked up a Marcato Pasta Maker and followed the recipe included to make both fettuccine and ravioli. The instructions that came with the machine offer two ba
The other day I went to PapaJohns and noticed that they had a roller that had spikes on it and they rolled it on their dough to make some impressions in the dou
Recipes keep repeating on how the ingredients you add (at least in pie crust dough) should be cold. A quote: If your dough gets too warm, send it back into
I am following this Serious Eats pie crust recipe. It's the second time already where I struggle with the dough folding stage. The dough is too crumbly when I
Cooking lore places a lot of importance on air humidity for doughs. When a dough fails, people quickly point that out as a possible factor, that happens on our
Cooking lore places a lot of importance on air humidity for doughs. When a dough fails, people quickly point that out as a possible factor, that happens on our
A lot of the recipes that I've seen on YouTube and different forums have used four main ingredients when making pizza dough - flour, water, yeast, and salt. I'm
Whenever I make bread with hydration from 80%-120% the interior is always gummy and undercooked. They have a decent hole structure, but collapse easily when pre
I was wondering if it is possible to make a good pizza dough without yeast. The only other things I can think of for leavening are baking soda, baking powder,
I'm making cinnamon rolls tonight but they're not going to be baked until Sunday morning, what is the best way to store them without baking them until Sunday?
I'm planning on making belgian waffles as a dessert but I want to prepare the dough in advance. Most recipes use yeast and require the dough to raise between