Latest threads in Baking Craftsshow only best voted threads

Subject Author Posted Replies
 
dumb question - baking chocolate
So, if my receipe calls for four squares of baking chocolate, does that mean two of the wrapped pieces in the box of Bakers Chocolate that seems to be in two pieces that are stuck together? Or does...
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Food Ezine
The December issue of 'Cooking up a storm' E-Zine is now available - Featuring an article on olive oil, reviews of Gordon Ramsays 'Maze' restaurant, our selected wine and beer reviews, seasonal...
 
Pumpkin pie baking temperature
I am baking a pumpkin pie 16 oz. of fresh pumpkin puree and the associated eggs, spices and milk/cream. I baked the crust first, brushed egg white on the bottom, then filled the pie. I did heat the...
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Help! I need second half of a recipe.
I have the first half of a sponge cake recipe from "Welcome to Junior's!" cookbook. I have up to the bottom of step 2, the last sentence being "beat in the vanilla and lemon extracts." Can anyone give...
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Convection Ovens
How do I adjust the time/temp when I use my convection oven vs. regular oven? I had heard to turn it down by 25 degrees, but I thought there was a time adjustment too. I am getting ready to start...
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Icing query
In a rare joint venture, Team Doe are doing an iced cake. My wife is going to make the fruit cake and I'll be decorating it. My dilema, the 2 recipes I have : Royal Icing (sug+egg whites) and : Butter...
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No-Knead Dough for Foccaccia? How to adapt?
Has anybody got any suggestions about how to adapt the famous no-knead bread dough recipe to make foccaccia? I would guess that since I DON"T want the hard crust, I could just put it on a baking sheet...
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grain mill advice/recommendation
Hello, I started baking bread 2 months ago, about 6 loaves a week, and I'm thinking about getting a grain mill. I'm looking for both your advice and your experience with Nutrimill grain mill. I listed...
 
Working with wet dough
Is there any secret to working with wet dough? Is there a point where dough is wet but not wet enough that it sticks to everything? Or is wet dough messy - period. Any help is appreciated.
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NYT Bread Article
I am a Culinary School Grad and an avid home baker, several weeks ago the New York Times published an article on bread which has laid on my desk since I downloaded it. Last night I tried the method...
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Peter Reinhart On No-Knead Bread
As soon as I read about that NY Times/Jim Lahey no-knead bread, I thought - what would Brother Juniper say? Peter Reinhart, also known as Brother Juniper, is a bread baking maven, teacher and prolific...
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Favorite, foolproof pie crusts?
Anything particular to recommend, for a couple of single-crust, prebaked shells, from scratch? I usually have problems getting 1) the crust to lay flat, regardless of pricking and loading with glass...
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UK yeast query
We live on a remote island in Orkney, Scotland. My wife has made her own bread using Harvest Gold "fast action dried yeast" (in 6g sachets) for several years but our village shop now tells us their...
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dough mixer recommendation?
I find I only have time to fully hand-make bread on weekends, and only some weekends at that .. so during the week I'm resorting now to using a bread machine for the dough-mixing part only, then...
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Struan
James is from Northern California, and his favorite bread has always been Brother Juniper's Struan. Found their cookbook at the used bookstore this week, and I just made three loaves of pretty damn...
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