Latest threads in Baking Craftsshow only best voted threads
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dry oatmeal raisin cookies
I made the Cooks Illustrated oatmeal raisin cookie recipe or the one from the great Simply Recipes site (looks the same to me). came out dry and didn't spread. I had some random thoughts but wonder if...
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17 years ago
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convection oven and cookies
Hi, I bought a new convection oven just before Thanksgiving...Southbend Marathoner Gold Half-size electric convection oven (10 rack), and I'm having some difficulties adjusting the time and...
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17 years ago
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Why didn't our fudge set up?
My wife made this fudge recipe: never set up...it's just a pan of delicious goo. Why is this? Temperature-wise, we used a digital thermometer and did everything according to the recipe.
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17 years ago
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dryness
I've made several generic bread so far using all purpose flour, water, sugar, salt, olive oil, yeast. The resulting bread has a dry feel to it. How do I make it softer and less dry, like a hotdog bun,...
3
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17 years ago
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ELEVATION
We moved from an area near sea-level to a town, elev. 4500 feet. Suddenly, these cautions about high-elevation cooking are real. The general cure seems to be ..."add some flour". But why does it work...
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17 years ago
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Where to get good cheap organic spelt flour?
Hi all, My local health food store is price-gouging me on the spelt flour, which I greatly prefer to wheat or white. They want $3 per pound for bulk, and slightly less for the organic spelt sold by...
2
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17 years ago
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2 | |
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Why lower temps for non-stick pans?
Hi, I bought a cake mix and noticed that the baking instructions were 30 mins at 350 degrees. It then said, "For darker or non-stick pans, bake at 325 degrees for 41-44 minutes." I've not seen this...
9
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17 years ago
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Batter vs. Dough At what point does a batter become a dough or does a dough become a batter?
I have a dough formula that I want to convert into a batter. By using the "Baker's Percentage," my water is about 78% of the weight of the flour. That's a pretty wet and sticky dough already. At what...
3
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17 years ago
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English Muffins hydration question
Here's the formula I have been using: English Muffins method: muffin method Bread flour 900 g 100.00% Salt 12 g 1.33% Baking soda 2 g 0.22% Water 702 g 78.00% Sugar 16 g 1.78% Instant yeast 12 g 1.33%...
3
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17 years ago
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3 | |
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Pretzel Recipe Using Baking Ammonia
Several years ago I lost a treasured recipe for Soft Pretzels which used Bakers' Ammonia in the process. Does anyone have a recipe using that ingredient?? Thanks, Peter Hall Hooksett, NH
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17 years ago
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My first no knead bread attempt
This is my first attempt at the NYT no knead bread recipe. I started yesterday at noon with the exact recipe. At 9 am this morning I started the dough on it's 2nd rise. It looked precisely as it...
148
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17 years ago
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148 | |
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Help re: baking powder vs yeast
Can I use yeast instead of baking powder? What is the difference in using the two? Are they inter-changeable? I keep both in my freezer but the baking powder seems dead. The yeast works fine.
2
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17 years ago
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Would like opinions on ovens
We are looking to replace our old gas range with a convection oven and wanted to know if anyone had a strong opinion on brands... There is a nice Frigidaire PLGFZ390 and GLGF388 a GE JGB916 and a...
2
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17 years ago
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2 | |
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Holiday Soup Recipes
Great low-fat and healthy (light and hearty) soup recipes available for free. The download link is located at the end of the article on holiday recipes! http://www.powertolife.com/blog.html
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17 years ago
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Chocolate Kahlua cake: not in bundt pan?
I am wondering if anyone has ever tried making a chocolate kahlua cake, which is usually baked in a bundt pan, in a glass cake pan instead. It's the standard recipe; an easy, cake mix recipe where you...
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17 years ago
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