Latest threads in Baking Craftsshow only best voted threads
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Hersey's best brownies
Hi: Unfortunately the movers lost one of our boxes in a recent move. It won't be so bad but the box contained most of my recipes. I have been able to reconstruct most of the recipes I need but have...
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20 years ago
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Any yummy diabetic recipes?
My elderly neighbor just got home from the hospital and now has to go in for dialsys three days per week. I've always sent him dinners and was careful what I've sent, but I'd like to send him a few...
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20 years ago
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Re: Cake recipe/all-in-one method
Don't know if you'd call this an "all in one" cake, but its the easiest, most versatile cake I've ever made. I'll give you the double batch, but I usually make it triple. 2 cups flour 2 tsp baking...
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20 years ago
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bread improver
can someone tell me where can i can these on net? thkz
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20 years ago
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What is an artisan baker?
Hello All: The question in the Subject line of this message has been a topic of some interest on the Bread Bakers Guild of America Yahoo Group this period. Those of you who post here and who are also...
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20 years ago
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Re: contents of choc chips.. more than just the choc?
Many Diabetic chocolates have the sugar replaced with artificial sweeteners such as saccharin and sugar alcohol called sorbitol . But as the bulkiness of the sugar is replaced with soya flour and...
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20 years ago
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Re: Question about substitution for eggs in cakes
You could just make wacky cake. They don't have any eggs or milk. If you need the recipe let me know and I'll send it to you. Kathy
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20 years ago
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hardened brown sugar--anything to be done?
My wife can't have sugar so I have a partial bag of brown sugar sitting in the pantry (sealed in a zip lock baggy) that had turned to stone over time. I tried using some recently for a cake for a...
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20 years ago
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New gourmet shop & recipes
of gourmets products of the soil, quality and traditional food,recipes, famous grocery in Avignon, Provence, France http://www.lefruitier.comSelection
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20 years ago
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New recipe website
After a lot of research on the net we realised that most of the food sites does not give information on everything so we decided to put everything under one roof and that is how our site was born. Our...
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20 years ago
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Re: Chewy Pizza crust ?
X-No-archive: yes How much water did you mix with the dough? What was the dough's consistency at first rising? Wet? Tacky? Dry? You may need to up the water a bit. What was the protein content of the...
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20 years ago
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Re: What is "RPM" i cing?
Hello Alex, I am familiar with these particular ingredients in my job in R&D some years ago for an institutional bakery and food premix plant. These glycerol lactopalmitate-lactostearate and/or...
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20 years ago
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Re: baking powder and baking soda
"Tasslehoff" and baking soda and I'm confused. Baking soda and baking powder provides both leaving gases. the baking soda will immediately neutraLize the acidity of the fruit while the baking powder...
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20 years ago
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