So, I rolled out some lovely old-fashioned donuts and cut them out... got my oil to 340... and proceeded to fry them. Instead of lovely “blistering”
When making bread dough, can sugar and salt solutions be used or should the sugar and salt be added dry?
I saw Cooking eggs too soon for Keto dough earlier this week and determined this "Fathead Dough" was something to be tried. How thick should the 'dough' be roll
I have a stand mixer, but it’s in a box in the garage; I haven’t rescued it since we moved. I consequently use the “mix” cycle on my bre
I'm keen on the idea of baking using "Baker's Math"... but, what ingredients do we count when trying to figure out the hydration level of a dough? Do we count j
I am inspired by this video. In the video, the person blends some pasta and adds water, and the result looks like dough. Can it be used as bread or pizza doug
I am considering selling my bread mixes online to serve customers outside of my bakery's region. I will be vacuum packing the flour mix and sending them via p
I made a recipe for Easter Bread. It had to rise for 12 hours. This morning it was a sticky mess. I added more flour and kneaded again. I am allowing to rise ag
I have left my sour dough starter on the North facing window during the day.(I live in Australia) It has been exposed to warm, direct sunlight. Have I killed my
I tried making hot cross buns over the weekend using gluten free flour. I used a standard recipe and tried substituting All purpose flour for
I have been baking no knead bread on a regular basis for a few months now and the fresh bread gets devoured still. I usually mix a double batch and use it thro
I am thinking of building a farinograph, not as accurate as the ones used in lab, for my friend's project. I know that a farinograph measures
Is there any reason an IPA beer would be bad or not work for a beer bread dough? Does it take longer, the same or short than a typical beer bread to rise?
I make my own pizza dough and I just made my own tortillas for the first time. Both are great, my family and friends like them. However in both cases I roll t
Usually whenever I bake I substitute milled flaxseeds + water for eggs, soy milk for milk, and margarine for butter. This isn't a problem when the sweet gets mo
We have been open for two months. In this two months, I feel like the pizza dough is coming out different every time, even though we use the same ingredients an
When storing freshly made pizza dough in the fridge, I use your everyday plastic wrap, two sheets, to wrap around the dough. Sometimes, when the dough expands,
What ingredient do I add to my bread dough to make it heavy when it's out from the oven?
I run a wood fired pizza van and I currently make about 40kg of dough a week in a spiral mixer. The dough cooks brilliantly and tastes great, but it's very dif
I am kneeding my dough and it became very hard. It is even very hard to kneed more. I am trying to add more liquid (warm milk or water). It is still not soft. A