I've made a pizza today and thought the dough could use a little more salt. I've looked at this answer and have a question about the salt ratio. How is it calcu
Before, when I made fresh pasta, the dough would become a little "brittle" and was hard to work through the thinner settings of my pasta machine. Then I saw a t
About how little oil can I add to an amount of flour to make a dough that is one lump of one consistency, not crumbly and in pieces? I'm looking for a ratio of
When making a pie, you almost always have to make holes in the dough with a fork. This is called docking. What is the exact reason for doing this? Are there ki
I want to make turnovers (e.g. a similar product is popular at McDonalds), instead of pie in a pan. Is this simply a matter of making a dumpling-shape with the
I've tried to make a special bread for making 'torrijas', the Spanish version of French toast. Very popular during easter, here. Twice, the bread didn't rise c
I am using this recipe for pizza dough, and I received some seasoned advice from other members of this site to use a precise kitchen scale for weighing the flou
When I bake bread, I often let the dough rise in the metal mixer bowl. I was wondering if this is a good idea, as the metal is probably colder than a regular bo
I often buy fresh prepared masa from Mexican markets in order to make tamales and pupusas. Mexican cookbook authors stress getting the correct masa for the rec
What is the difference between adding hot, lukewarm or cold water to flour? EDIT: I'm curious about the following dishes, they all call for flour and some wat
I found that recipes on hand pulled noodles use various types of flours that's confusing from a chemistry perspective. Dough made from high gluten flour is mor
I have never used frozen pizza dough before so I didn't know how long it would take for it to thaw out. I plan on using it tonight for dinner (in about 7-8 hour
I've recently started a sourdough starter culture (using equal parts water and spelt flour) and have used it in a sourdough bread recipe I got from the Telegrap
Paratha: http://en.wikipedia.org/wiki/Paratha Flour:Wheat flour Dough ingredients:WaterSaltWheat flour I am planning to make this dough in the evening and
I would like to make a tortilla that is softer and more elastic, allowing for large burritos with lots of filling I've been using the following recipe below wh
I'm trying to understand how to properly prepare hand pulled noodles. I've read about Kansui and Lye water and in some instances I've read that they serve a sim
I mixed equal parts of semolina and bread flour. Then I kneaded it for about 2 minutes. I flattened it out as well as I could, then passed it through my pasta m
I'm trying out a recipe for a type of dinner roll. After kneading it on my mixer for 15 minutes, I put it in a slightly warmed oven to rise. I noticed that the
I'm having trouble getting my pizza crust light , airy and crispy. I'm not sure if it's the mixing of the dough because I'm using a smaller mixer 20qt as oppose
My bread recipe (from Artisan Bread in Five Minutes a Day) calls for waiting for the dough to double, then "fall." It never falls, though I cover the dough as