In this recipe for mac and cheese that calls for a basic roux of 1/4 cup flour and 1/4 cup butter (60g from what I gathered it to be) I got a pretty thick sauce
I recently started baking bread, including every day for the last month. (I give it away.) Since I began baking so much bread, I've had severe issues with my fi
My bread machine (Panasonic SD-2501) makes good bread. The loaves rise every time and it has a great golden crust. However, the bread is always too soft. The r
What will happen to my chocolate chip cookies if I add more or less flour than the recipe calls for?
I make bread/pizza quite often, up to a few times per week. I work on a wooden surface for forming the dough and use a flour dredge to spread about 1 cup of flo
I use the following recipe (based on this Serious eats article) for a sicilian style pizza: 500 g All Purpose Flour 2 tbsp oil 10 g kosher salt 5 g rapid rise
A friend and I were puzzled to see "malted barley flour" listed as an ingredient in all-purpose flour and bread flour but not cake flour or any sort of whole-wh
Does eating raw flour or doughs containing raw flour pose a significant food safety risk (i.e., greater than other dry goods or ingredients in your kitchen)? I
As a follow-up to this question about the safety of raw flour, and to possibly update this question about eating raw cookie dough: Is it possible/how can I pa
Is there a way to make stone ground flour at home easily, preferably manually, from whole wheat/rye/kamut/spelt berries? Is that what a miller is used for, or i
I recently baked a rather sticky cake which called for a bundt pan. When I use a standard cake pan, I first put on the fat (either pouring oil and swishing it,
Ill spare everyone the boring details and just say that im trying to mimick a pizza at home. I know that the original pizza uses a flour with 15% protein but I
I made some cloud dough for my daughter (made of 8 parts all-purpose flour to 1 part olive oil) and I was just wondering how long you think it would last. I am
I want to replicate an American recipe of Banana Chocolate Chip Muffins. It requires 1 cup of wheat flour. What type of flour would that be i
I'm talking about single flours, such as quinoa flour, amaranth flour, and buckwheat flour, not flour blends or hot cereal mixes.
I found some flour in my freezer that I stored 5 years ago in Food Saver vacuum sealed bags. Do you think it's still safe to use?
Most recipes for bread machines have 2 tablespoons of softened butter in them. Will omitting this modify the recipes, and are there substitutes for butter?
I used to make a lot of cakes using tapioca flour. Now I've moved to another country and rarely stumbled upon the flour in the supermarket. Last time I found ga
Cooking lore places a lot of importance on air humidity for doughs. When a dough fails, people quickly point that out as a possible factor, that happens on our
Cooking lore places a lot of importance on air humidity for doughs. When a dough fails, people quickly point that out as a possible factor, that happens on our