I have been replacing half (half a cup) of the butter called for by some cookie recipes with half a cup of shortening and have noticed that some of these cookie
I used Splenda in one of my favorite quchinni (squash) recipes and it did not rise at all. It is about 3 inches thick and is heavy as the batter was thick. Why
I bought a dehydrator about a year ago and the product manual says that a dehydrator is great for leavening bread. I have tried this a number of times with (see
I am new to gluten free baking and I am having much trouble getting my breads to rise. I have tried several recipes, with no luck. Can anybody give me some fool
As described here, most common baking powders contain two acids, one that reacts to moisture, and one that mostly reacts when heated. Does that mean that if my
Assuming that you want to create home made pizza and bread, it's better to create the final shape when you create your dough or after the leavening ? I think t
I have done a focaccia and a small piece of dough to see if I can make bread with the same recipe I'm using for the focaccia . Both dough have almost doubled i
Suppose I'm somewhere where stores don't seem to stock baking soda or baking powder. Are there other names either of those might be sold under? Or are there thi
TLDR: Is it possible to make a souffle that doesn't have beaten egg-whites, but still rises? Leaveners don't seem to work. Longer version: I've never eaten "r
Is it possible to use self raising flour instead of all purpose and letting it raise with yeast? Also, is it necessary to add baking soda to self raising flour?
Background: I can not fit 2 - 12 muffin tins in my oven in a manner that will result in 24 nicely baked muffins or cupcakes. I am using everyday muffin or cupca
I tend to make a starter for my bread, typically a poolish. Sometimes I make ciabatta without a starter. I tend to see the same results either
I'm interested to try to make waffles using a concentrated lye water instead of baking soda as a leavening agent. I have three questions related to this subject
The Clabber Girl FAQs say: Rumford Baking Powder's reaction is approximately 70% with moisture (or in the bowl) and the rest when heat is applied. Clabber G
I was wondering if it is possible to make a good pizza dough without yeast. The only other things I can think of for leavening are baking soda, baking powder,
I made scones with this recipe today: http://www.bbc.co.uk/food/recipes/scones_1285 And I followed it very thoroughly (weighing all the ingredients in grams, e
I recently made a moderately successful gluten free loaf of bread from a recipe for Japanese Milk Bread from the book Gluten Free on a Shoestring Bakes Bread. R
I am asking the converse of the question "Why use yeast instead of baking powder?" For example, can banana bread be made with yeast instead of baking powder? I
Most cakes call for both physical fluffing which is accomplished by creaming the fats and sugars together, as well as chemical leaveners (baking powder or such)
This may be a history question so please move it if appropriate. Culturally, local ingredients dominate cooking recipes and national dishes (e.g., soy in SE A