Red and white little insects appeared in the flour.Are these harmful for flour? How can I save flour from those?
I am cooking a beef stew in the crockpot and instead of adding a little flour at the end I accidentally added it at the beginning. What do I do to fix this? Wil
So I use Caputo Blue Flour to make pizza dough, but out of the 25kg bag I use I only use 24kg per batch. I tend to measure a kilo out of the bag and put it asid
After all its a Christmas month so I wanted to something different so tried to do plum cake. But that ended up really mess. I got the recipe from blog did some
I would like to make wafer paper like it is used as basis for some Christmas cookies or as used in church (oblates). This seems to be too basic to be mentioned
I have 2 croissant recipes from 5 stars chef. The first recipe is for Pierre Herme: 1 Tbsp (12 g) active dry yeast 7 Tbsp (100 g) whole mil
When making an egg-less type of Italian pasta, which type of flour should I use for the dough? And why? Or, can you make decent egg-less pasta using all the
My chocolate chip cookie recipe spreads too much, even after I refrigerate the dough overnight. I have looked into the different answers on this site, but nothi
Could you please tell me if it is possible to use strong bread making flour when baking a cake when the recipe calls for plain flour.
I have a recipe that uses self-rising flour which is not available where I live, so I make my own by sifting all-purpose flour, baking powder and salt together.
I've seen some recipes that call for AP flour and bread flour. What's the point of that? Assume AP flour has 10.5% protein and bread flour has 11.5% protein. I
Consider simple dough, flour and water. For simplification we will disregard salt, sugar and any other additives. The question is, how do I guesstimate volume o
Does flour and water of 45 degrees Fahrenheit rise? I thought that it has to be warmer, or they wont react at all. Will it rise just at a slower paace?
Can I use Bread Flour instead of Bread Machine Flour when making a loaf of wheat bread? Recipe calls for 1 and 1/2 cups of wheat flour and 4 cups of bread mach
This is the exact recipe I'm talking about: https://selfproclaimedfoodie.com/butternut-squash-ravioli/ I'm not a very strong cook, I'm only 22 and have very li
A baker gave a pain de mie recipe which he do in his bakery, and the result is a soft and fluffy bread. I tried at my home at same temperature with same recipe
I want to make a bread that's a mix of multigrain and white flour so that it's not overwhelmingly multigrain. Is mixing flours like this done? Does the ratio ma
I was making taiyaki, and most of my friends said that the dough is too hard and dry. I have: 2 cups cake flour 4 tablespoons sugar 6 teaspoons baking powder 1
I know you have to use a oven that can get to at least 800°F, and I am using a home integrated kitchen oven, but I can´t get any closer to a good-loo
I'm a home sourdough baker in the U.S. and want to try a recipe that calls for the French T80 flour. Some questions: - I have read T80 described as half whole w