Latest threads in Baking Crafts | best threads

Subject Author Posted Replies
 
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...
13 years ago 7
 
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...
13 years ago 5
 
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...
13 years ago 7
 
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...
13 years ago 4
 
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...
13 years ago 2
 
bread bowls making in bulk
I'm a wholesale baker in ireland and am seeking advice about making bread bowls in bulk - any ideas, comments etc gratefully received thanks michael Bread Bowls as in tearing out the middle bowels?...
13 years ago 2
 
Need advice on recipe
Hi, What variations to the following recipe would you suggest to produce a less dense Banana Bread? Less flour, more Baking soda, less Bananas? Thank you for any suggestions. David. 2 cups all-purpose...
13 years ago 7
 
Pumpkin Chiffon Cake
Here's the recipe referred to in today's USA Weekly: Pumpkin Chiffon Cake 2 1=E2=81=844 cups sifted cake flour 1 1=E2=81=844 cups sugar 1 tablespoon baking powder 1 teaspoon salt 1 1=E2=81=842...
13 years ago
 
Bread Basket Made From Dough
For Thanksgiving, I want to weave and bake a bread basket out of dough but I don't think I have a formula for the dough. Would it include yeast? What is a good formula for making the dough? Are there...
13 years ago 4
 
Egg white powder
Hello all, Can someone tell me how much I have to use of egg white powder to substitute a fresh egg white?? Thank you for your answer. gr. Carley. According to the package directions on the can of...
13 years ago 2
 
Information on Darjeeling
Respected all..... many a times people all over the world have been duped by profit mongers... by passing off bad quality tea as Darjeeling tea.... or by misinforming people about Darjeeling.... so we...
13 years ago
 
oatmeal raisin cookie trouble
hello all, seems every time we make these, they want to burn on the edges, all the while the middle is uncooked and more times than not the entire cookie ends up "flattening" (appears the cookie is...
13 years ago 2
 
New Muffin Flavor Ideas
I've recently started the website The basic premise is that you combine two lists of things to get new ideas. I just completed a page for new Muffin Flavors: question is, would this be at all helpful...
13 years ago 5
 
Grain mills
Anyone have one for grinding their own fresh grains? What type do you have? Pros and cons of the model you have? ANY advice would be appreciated. Just fyi, I'd only be using mine for 2-3 bread loaves...
13 years ago 1
 
CheeseCake - Sour Cream vs. Heavy Cream Vs. ?
Hi, I'd created my very first Cheesecake and tasted it this morning after a night-time chill in the Fridge. I'm curious about something. What sort of difference (and is it a big one?) between a recipe...
13 years ago 10