Questions tagged [baking]
Questions about cooking by dry heat without direct exposure to a flame, typically in an oven.
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Measure by mass vs. 'Spooned and Leveled'
A lot of recipes stress that dry ingredients need to be spooned and leveled.
When I bake, I measure large masses with a scale.
Does that make the spoon and level requirement unnecessary?
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Cake falls down after getting out of the oven
The cakes I bake at home consistently fall after getting them out of the oven. The issue is always the same: while baking in the oven the cake does rise (sometimes more than others, but it rises), but ...
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How to turn cookie recipe into brownie recipe?
What alterations should I make to my favorite cookie recipe (red velvet w/cream cheese chips) to turn it into a chewy gooey red velvet brownie w/cheese cake filling recipe?
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Wafer paper for nougat
I would like to make nougats, but it can be a messy affair if their is no wafer paper.
Does anyone have any tips or can anyone give a recipe for making wafer paper for nougat?
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Oven spring:release of CO2 in to the surrounding gas cells?
I’m recently reading an article about bread science https://www.researchgate.net/publication/370828942),and there is one section dealing with the physical changes of the dough during oven spring ,...
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Unconventional flatbread recipe/process, concern about food safety RESULTED IN: Speedy's Flatbread recipe (see answer: Adjusted Recipe)
After reading several flat bread recipes, I came up with the following. As mentioned, I'm concerned about proper cooking. Depending on the thickness of bread it can leave the oven and when I tear ...
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Would adding baking soda/powder help these crackers?
This is a sourdough discard recipe for crackers that I love the flavor of. When spread over a 9x13 inch baking sheet the crackers are thick and hard, when spread over a 10x15 inch sheet they are too ...
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Energy Balls Too Dry
I would love some feedback on my energy bites I home back. I have been experimenting with various recipes but continually find they are to dry. I need to make sure I have a cup of water with me ...
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Dense pockets in my mixed bread dough?
I am trying to make a loaf of whole wheat bread (70% AP whole grain, 30% white bread flour) with approximately 70% hydration.
Here is the full list of ingredients I used:
530g flour
360g water
5g ...
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Precooking flapjacks using water
I have been trying to find a low fat/butter flapjack recipe and have made the following observations.
The majority of recipes call for flapjack oats to be mixed with melted butter and/or other fats ...
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Kneading low-carb bread with large percentage vital wheat gluten
I'm trying to make a low-glycemic bread. I've tried several keto recipes and also experimented -- I'm basically not happy with anything (too rubbery, too tall, too flat, weird taste, etc.). I've ...
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Bread alternatives with lentils
Due to an intolerance to wheat, I have recently been testing out different recipes to make bread without wheat or yeast. One option I have tried a couple of times is using lentils instead of wheat. ...
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What is the difference between powdered sugar and regular sugar when it comes to baking cookies?
I recently tried a cookie recipe purely to see what the end product would be. Compared to the cookie recipes I was used to, it was really odd. There were no eggs at all, and instead of regular sugar, ...
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Is it feasible to replace the apricot jam in a sacher torte with apricot preserves?
For some reason, none of the local markets or stores have any apricot jam or jelly. Only apricot preserves. They stand there on the shelves, surrounded by the myriad jams and jellies of other fruit/...
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Bread dough never gets sticky! I want it to be sticky
I am following along diligently to an online course taught by Richard Bertinet. The course deals with a lot of high hydration doughs, and his aim is to teach you how to handle sticky doughs and not be ...
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