Can I substitute a biga or poolish in recipes that call for a sourdough starter? If so, what should I take into account? Will the resulting dough require a shor
I made several cakes in my life. I know the difference between different leavening agents. I know that low temperature tends to make flatter cakes, but I never
I tried a "bonci style" roman pizza. I followed a recipe that is basically a no knead 24hrs pizza "in a baking dish", in the sense that is not cooked in a brick
I made several cakes in my life. I know the difference between different leavening agents. I know that low temperature tends to make flatter cakes, but I never
What would be the best order to mix them in without deflating the batter/dough(along with flour, baking powder and soda)? Should I add the dry ingredients to th
In this video (you don't need to understand Italian ;) this lady lets a focaccia leaven in its own baking tin on a layer of olive oil and then, before topping,
Are they interchangeable? E.g. could you replace whipped egg whites in an angel food cake with enough baking powder/soda and end up with similar results? Or in
I know that whole eggs and egg yolks whip up greater and have more air when beaten with heat, but does the same hold true for egg whites? Would it be beneficial
Is it really possible to cream clarified butter? And considering that clarified butter is 100% fat, am I correct in assuming you'd get the taste of butter and a
Can you use carbon dioxide/nitrogen directly to provide leavening? It's known that vegetable shortening is actually pumped with nitrogen bubbles to aerate it, s
I know that whipped cream also has air incorporated into it, so it can actually be used as a leavening agent. But compared to whipped egg whites, is the leaveni
We have a gingerbread recipe calling for potassium carbonate (vulgo baking potash). One year I replaced the baking potash with baking soda 1:1. It worked fine.
For the last 3 new year evenings I've tried to make panettones (both chocolate and fruit ones) and my recipe is getting better, with the last one being the firs
I am making an apple crisp for my husband's restaurant. I'm using a recipe that I did not create. Recipe calls for 4 tsps baking powder, but there's no measurem
Usually I think of leavening as either yeast or chemical (baking soda / baking powder). On these sourdough pretzels yeast and soda are both listed. Why would
Yeasted dough is usually given a second rise because after the first rise it's shaped, which knocks the air out of it and so it needs time to be leavened again.
Can yeast leaven cornmeal? If not, why? The lack of gluten?
I usually use my (turned off) oven as a safe place for leavening doughs for hours. I always get amazing results and never had any issue with that. But... what i
Example, this recipe: https://www.theglobeandmail.com/life/food-and-wine/recipes/recipe-traditional-cypriot-tahini-pies/article25201735/ In addition to yeast it
Would you get more leavening if you used both whipped egg whites and egg yolks and folded them into a batter (pancake batter,for example)compared to using whipp