Is there a generally accepted method for lightening bread dough that is pretty general for a variety of breads; pizza crust, whole grain bread, dessert breads,
I kneaded some pizza dough and it turned out that I have done this double the amount I wanted to. This is my first time. Can I store this dough in fridge? And f
I have a problem with my pizza dough. I start to shape it but it is somewhat difficult to make it bigger and thinner because the dough stretches back to its ini
I am relatively new to pizza making... I've made 10 pizzas or so. I am having trouble understanding the process the yeast makes it my dough... I see recipes
Possible Duplicate:Shaping thick crust pizza dough When I make pizza, I stretch my dough to the wanted size and shape, with even thic
If there are different instructions for different sizes, those would be appreciated as well.
Last time I made Pizza I used the same recipe as always to make the dough, but this time I rolled out the dough really thin to get a nice thin pizza. As I put
I think I may make some traditional food for Easter this year. What I love most is a type of rich sweet bread called kozunak. The perfect kozunak is defined by
I was practicing and trying to make an apple pie depending on this source: http://allrecipes.com/howto/perfect-pie-crusts/detail.aspx In the Liquid section, it
I've been trying to grow my own sourdough starter; I went with a 'pure' method, with 50g each of hard-wheat flour from a local mill and water. I've fed it once
I'm trying to write up a how-to guide for braiding six strands of dough. I figured that for comprehension I would instruct the cook to move the pieces of dough
I decided to make scones for the first time and picked a high rated recipefrom allrecipes.com. It instructed me to combine the ingredients like a pastry dough
I'm following a recipe for making dough for a challah bread, and the recipe calls for warm water. How warm should the water be (in degrees)? Do I need to heat i
What's the best type of knife [and/or method] for cutting raw bread dough? Is a special dough blade necessary, or will any blade suffice?
Unlike in the USA, flour in most European countries isn't differentiated by protein content. The distinction criteria in Germany are "type", which concerns the
I have no experience at all with brik dough. This is a very thin and fragile dough that's mostly used for frying and baking. Once the package is opened it shou
Every time I bake camembert in bread dough, I do a bad job of enveloping. Usually, I make a thin dough circle (like a pizza base) with diameter somewhat less th
I like to experiment with my pizza recipe, and I love the taste of butter. Right now my pizza dough recipe is something like this: 2 cups of flour 3/4 cup
Tonight I was playing around with pate a choux for the first time, and was delighted by it, splitting the batch between Parisian gnocchi and funnel cake. Howev
I have accidently (due to tiredness and unit-conversion) made what I think is roughly a 100% hydration dough. I have used strong white bread flour. I was intend