I am trying to make a few cookie recipes and want to reduce their carb content and make it suitable for a low carb consuming person. Most of the cookie recipes
I have a big confusion between flours, aggravated by the fact that I do not live in an english-speaking country and labeling and translations are confusing. I l
We had a great Chestnut crop this year and would like to make Chestnut flour. I dried about 4 Mason Jars of nuts in a dehydrator. Before I use our Nutrimill,
I've never made wheat flour before, though I bake bread regularly. I'm considering using my KitchenAid blender to grind my hard white wheat berries, but am worr
I'm preparing some form of pastry. The usual ingredients: flour, water, and shortening. What would happen if I don't add shortening?
I've made my own pasta for the first time today. While the results were far from bad, it was not perfect. It looked a little bit too "fluffy"
This flour which is widely available in the UK is harder to obtain elsewhere and also appears to be surrounded in some secrecy. Does anyone have an approximatio
If when baking cakes, and especially pastries, you want less gluten formation, why not use something that has even less gluten than cake flour? What would happe
When I was breading I had some leftovers so I decided to mix them together and fry to check if it is edible. It wasn't bad though it was very dense. Today I tri
I made a pizza dough with half wheat and half coconut flour and I noticed the dough wasn't as elastic and broke apart easier. Then I tried a dough with 100% coc
I only needed a few more tablespoons of flour, but I had run out. Instead I substituted half the amount of cornstarch. Will my bread still have the right textur
It's well-known that the ratios of ingredients matter a lot in baking -- tiny changes in ingredient ratios can create big changes in the quality of results. How
I was hoping to make stew, but I made soup by forgetting to add thickener--my intended thickener was keto flour because, due to an autoimmune disease, I cannot
I make a lot of tofu and soy milk from soy beans, leaving me with a lot of okara as a by product. "Okara, soy pulp, or tofu dregs is a pulp consi
I know that flour can absorb about 60% of its weight in water. Hence, the 5/3 flour to water ratio when making bread How much oil can flour absorb?
What is this Myanmar legume flour? It reminded me of Chickpea flour in behavior but was clearly different, it might be Pigeon Pea flour. What is it actually?
Was gifted a 50lb bag of cake donut mix and my kids wanted to learn how to make donuts. All the recipes we've researched call for all purpose flour and I couldn
Some pancake family recipes require adding soda. I have read in some professional pancake recipes that it's better to leave the batter for a couple of hours, id
I am wondering which factors impact on pita pop. From some time I am trying to make it and the pita stays flat.
I want my dough to have minimal gluten formation. For that I will be adding boiling water to my flour. Also I am curious that does adding any acid such as lemon