I made kolaczki dough with butter cream cheese and flour how long can i keep it refrigerated
I'm trying to make the nan-e qandi recipe from Hot Bread Kitchen; recipe re-printed here. It contains sugar (honey) and a fair amount of fat, with full-fat milk
What are the reasons to throw pizza dough beyond putting on a good show? Related: How to throw a pizza dough?
This is for Indian/Pakistani chapati recipe. How do I know if I have used the appropriate amount of water when making the dough? There is no yeast involved her
What are the most important factors to achieving leopard-spots on pizza cornicione? I've tried so many different things but still can't get to the level of con
When making something like flour tortillas, which don't call for yeast in the dough, it's called for to have the dough rest for about an hour before forming to
I am making large batches of bread with 100% hydration poolish. In the current situation, using a large mixer and then having to clean the bowl after is not an
I'm looking for a good way to get uniform dinner rolls cut from a batch of dough (6 lbs dough and 4 oz per roll). I use an old-fashioned scale and I have found
I am making pizza dough for the first time. I know that you can use the window test and the poke test for bread, to see if it has ben kneaded long enough. Can y
I'm not sure exactly what aspect of my bread-making is at fault here, but this is close to my tenth loaf, and each one has turned out a bit differently as I've
Should salt be part of the dry premix? I plan to start making dry premixes, as normally done in factory operations. Separated for different pastries, the premix
Recently I bought a big thing of masa harina and tried making pupusas and tortillas. I forget which recipe I used, but I remember it saying to get the dough to
When I make pizza dough, I use a variation on Bobby Flay's recipe - instead of 3.5 - 4 cups of bread flour I use 2 cups of bread flour, 3/4 cup AP, and 3/4 cup
Looking for a process to speed up rolling out dough to be used for cheese Pockets or fruit pockets . We're using an eighth of a cup of dough and we want to fla
I have a dough rising which I realized was made without sugar. I used pineapple juice so I assume there was some sugar in there but this was supposed to be a sw
Sometimes when baking the dough will quickly climb up one or both dough hooks of my handheld mixer and even end up in the machine if I'm not careful. Why is thi
I'm trying to make chelsea buns like the ones from my home town as I no longer live there so can't get them very often. I've done quite a bit of experimenting a
I read that you can make a dough without yeast and have it sit at room temperature for 12 hours and it will rise due to bacteria found in the air. It didn't ri
I bake homemade wheat bread, but after a few days it becomes moldy (dark), even the dough in the refrigerator. I understand that calcium propionate and potassiu
If I've made some dough and want to bake it later, how long can I store it in the refrigerator? Do I need to do anything special to make that work out? Are ther