I just got a pasta machine, and had my first try at making fresh pasta yesterday. I used the recipe in the booklet that came with the machine which called for 2
Without delving too deeply into specialty doughs, but addressing more than just cakes and bread, what concerns can I evaluate when calculating the technique for
I am hoping to make dough cups using a corn bread style dough. My approximate recipe would be, presumably, to par-bake initially, then fill with a pot pie style
I came across this on the net and would love to be able to make them for a party next week. http://a2.sphotos.ak.fbcdn.net/hphotos-ak-ash4/296105_10150312607
I really like the thready structure in this dish. But when I look for recipes, they all ask for a box of kataifi dough. I haven't found this in regular supermar
I have a book about baking in general. In the chapter 'Preserving pastry in the freezer' is the following sentence (I translated it for practical reasons):
I've been reading (most) questions and answers (here) about baking bread (which I love) and how to replace eggs in many recipes (which I wish I didn't need). Tu
I'm diving into the world of making pizzas from scratch, and I'd like to take a systematic approach to the possible mistakes I could make with regards to the do
I am going to try to make gluten-free pizza for my wife, and I'm going to start with this Serious Eats recipe. The recipe calls for white rice flour, but my
We use the kneaded dough for making parathas. Does resting kneaded dough for few hours (covered, on shelf) change the taste/texture/softness of the final outco
I am very new to pizza making, but after only 5 tries I am pretty pleased with the results. (I get passable Neapolitan-style and thin-crust pies.) However, on
When you're working a dough (kneading or rolling out), instructions often say to flour the surface you're working on and your rolling pin or hands. This helps t
If you let (bread) dough rise, the recipe always asks to cover it. Years ago, I read to cover it with a wet towel. Nowadays, I see more and more recipes that as
I have a 5.5qt KitchenAid stand mixer with the burnished spiral ("pigtail") dough hook. This is not the C-hook. When I make a small amount (fo
Possible Duplicate:What is the difference between various types of flour? The recipe calls for cake flower, I have all-purpose flour.
I was following a recipe to make some Middle Eastern inspired Olive bread, and the recipe called for a cup of orange juice in the dough. I was intrigued by thi
I've never made noodle dough before, and I want to try it today. However, I'd like to make the noodles more sweet. Is the base ingredient ratio for making the
How should I care for a rattan (cane) banneton? It would seem that washing it in water would eventually warp or ruin the basket since the wood can easily absor
Both poolish and biga are pre-ferments. Poolish is a French name, biga an Italian term. What other differences are there between the two? Just to give some dir
I understand why the dough should be chilled before forming it into the pie dish/pan, but often I see recipes wanting the formed base covered with wrap and put