I am in the UK, but acquired a taste for cornbread from previous visits to the US (it is almost unknown here). I’ve successfully made cornbread in the pa
I have this recipe https://www.whittakers.co.nz/en_NZ/recipes/soft-centred-chocolate-pudding/ which uses 50g ground almonds for the chocolate pudding. Would it
I'm planning to make a simple pizza using the two ingredient pizza dough method. I've been doing some reading on it and I see two variants of this: (1) from Ki
I am looking to bake a red velvet cake, but I’ve seen different recipes, some use all purpose flour and some use cake flour. There are some diy cake flour
The first time I made a levain, I used all-purpose white flour. This took over a week-two weeks to become active. I recently started a levain using whole wheat
I decided that after six months of breadbaking, I'm ready to check flours. Up until now, I just bought the bread flour in the local shop (ok, the local shop is
A local Chinese restaurant serves what they call Portuguese Chicken: a small casserole dish with a bed of rice, pieces of crispy-fried chicken, sauce, and a spr
I am trying to make sourdough bread, but was only able to get whole wheat pastry flour (due to covid). Characteristics of this flour (from Bob's Red Mill) are:
I'm totally new to baking/using flour in general. I'm wondering if Type 405 is enough for a recipe that specifies "self-rising flour". Germany's Flour Type
We have a recipe and it tells us to put X grams of flour and Y ml of water. And some of this type of recipe tells us to add flour slowly according to the consis
Would it be helpful, harmful or neutral to fold dough during the autolyse? Let's say we're doing a long cold autolyse. At first I assumed it would be helpful t
Basically of the opposite of this question. I'm writing during the 2020 pandemic, and bread flour is sold out everywhere because everyone (including me) is ent
Long story short, I think I overestimated how much my dough expanded during the primary fermentation (it's supposed to double in size, I'd say mine was only 1.3
The problem After ten years of baking bread, I have a new problem with my bread rising—it seems to fall when baking in the oven. I've used the recipe belo
To make pizza dough, I'm trying to measure 750 grams of flour. However, I don't have access to any weight measurement tool or any standard cup. I have this mug
I heard Spelt flour is lighter and easier to digest. Can I substitute spelt for white flour in my standard white bread recipe that I make all the time? Or, do I
I was lacking bread flour, which has 15% protein content. I needed to make something where this is crucial, since you need to roll out the dough really thin. I
I would like to prepare my own instant hummus (dried, only add water) for backpacking. A commercial product is available, but I would prefer to start from scrat
For whatever reason (in my case, usually rookie mistakes), sometimes dough - after no additional flour - is worked/kneaded to a point where it does not reach a
I've been trying to bake a no-knead bread (like everyone else), and I've gone with Binging with Babish's recipe. In his video, after leaving the dough to rise o