I want to bake edible bowls that go with e.g. salad or snacks, that is, I need a non-sweet, bread-like dough that gets reasonably hard when baked but is still s
What is the effect of lard in tortilla dough? Can a vegetable oil of preference be substituted for it?
So I've been having issues with this GF tapioca pizza crust. I like the crust a lot because it's allergy friendly (no yeast/soy/gluten/nuts/anything really) and
I am trying to line a tart ring to get 90 degrees corners and straight edges. My method, until now, has always been to chill the dough properly, roll it out and
I found this business online selling frozen yogurt toppings, and they list the ingredients used in each product. This one is for sticky rice: Ingredients: HYDR
Every time I have had a really good pizza (usually in Italy for some reason) there's one thing that stand out more than anything else and that's the crust. What
I would like to ask if it's possible to proof dough using only 1/2 of the flour, then adding the rest of the flour with the rest of the ingredients. The basis
I made challah earlier today and the texture is a bit off- it's slightly too dense and not as fluffy as it should be. The recipe I used calls for only yeast, no
I'm not sure if this dough has a specific name in English, it consists of 3 parts (by weight) flour, 1 part fat (mix until it consists of small crumbs) and 1 pa
I've seen several recipes for various doughs that have several (usually 2) stages of proofing. Start by just letting the dough to rise in a bowl. Separating th
I'm wanting to use Nutella in my cookies. However, I'm not sure if it's okay to bake Nutella under these conditions: Undiluted – I wouldn't mix the Nutel
I'm trying to troubleshoot my pizza dough. I've made it twice and both times it was too sticky to knead. The first time I figured that I killed the yeast (the
I've recently been looking at Keto recipes and Fathead dough came up. The recipe specifies that I should be careful to not cook the egg before you put the dough
I bake yeasted english muffins following this recipe https://www.bonappetit.com/recipe/bas-best-english-muffins, however skipping refrigerating the dough. When
I am tyring to cut refined sugar from my diet and I have Celiac disease so no gluten is a must. Both of these things make baking a challenge. I have been using
I've made fresh egg-based pasta quite a few times already. Usually used Marcella Hazan's recipe. Now I've wanted to make orecchiette, which is made without egg
This is the brioche bun recipe I frequnetly use: 250 gr potato puree 3.5 cups flour 1 tsp sugar 0.5 tsp salt 2 tsp instant yeast 1 tbsp olive oil 50 gr b
Every time I make croissant. While I am folding the dough with a simple or double turn, I start to see the butter going outside of the dough and stick to the wo
I'm regularly baking pies again and I might want to get into pastry a bit more and looking for tools to help me out. I have seen about a dozen videos about cre
I have a pretty good basic recipe for Belgian Liege waffles. Its as follows: 1 egg, 40g butter, 5g salt, 20g sugar, 250g flour, 6g dry yeast, 90ml milk, once th