I made the mistake of making my neighbors these cookies peanut-butter-oatmeal-chocolate-chip-cookies. Every time I see either neighbor they thank me again for t
I was pretty sure I had my recipe and method nailed, done tens of pizzas with it but it failed me now for the third time in a row. It's driving me nuts, I had t
Can you make your dough and stuff it/roll it with meat or whatever you choose, then place it in fridge overnight to be cooked the next day? What I mean is, do
King Arthur sells pizza dough flavoring on their website. I'm looking to try to homemake some since my dough is a little bland. The ingredient
As I understand it, tangzhong in relation to bread making is an Asian technique in which a portion of the flour in the recipe is pre-cooked with water to make a
For example if one dough has one tsp. and the other has two tsp. of yeast, would they need the same amount of time in the proofer?
Should I expect that the whisking/dough-kneading abilities of a multi-purpose appliance that appears to more of a food processor, such as the
I recently made coloured swirled bread, in which different colours of dough (in my case a coloured and an uncoloured piece) were rolled together and baked in th
Sometimes I need to bake a loaf or loaves of bread as soon as possible with my sourdough starter. For example my few tablespoons of starter needs to become bre
Is there a general rule to the amount of time I knead dough? Some recipes will say "until it is considered soft and smooth". Regardless of what the recipe claim
Is there somewhere I can buy Grupen Meyer Danish Flour or Campaillette French Flour in the United States? Watching different videos of master bakers in Europe,
I've always considered myself a decent baker, but in the last 6 months, I've had trouble with several cookie recipes that I have previously had good luck with.
I made beignets and I want to hurry and bake them before going to sleep tonight. Do I have to let them sit overnight or will they be fine if i just put them in
I have one small wheel of camembert and some pie dough. I want to pack the camembert in the dough and bake it. I plan to have the bottom and sides in crust, but
I am trying to master the homemade Neapolitan pizza, from dough preparation to cooking it. After following the recommendations at Seriouseats.com for the dough
I'm happy that the recipes for New York style pizza from Serious Eats and from ATK both use a food processor to make the dough. I'm giving those recipes a shot
http://www.thekitchn.com/bread-baking-tip-how-to-tell-w-156772 The Poke Test - Give that ball of dough a firm poke with your finger. If the indentation fill
I want chapati and parathas (same dough is used for both) to remain very soft for a long time. I originally asked in the comments here: Why doesn't my whole whe
I have made roti a couple of times now, and each time have found that I can't get the dough super thin before it tears in order to fold it correctly. I'm using
I knead the whole wheat flour with water and when I am done I keep it covered with a loose lid on the kitchen counter for a hour. I have noticed that a brown c