Latest threads in Baking Craftsshow only best voted threads
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bread flour
Some years ago we had a discussion about the best flour for bread baking. The on favored by many people was Fisher's Morbread. I tried it and found that it worked better for me than any other I had...
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18 years ago
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Baking stones
Can you make your own baking stone? I read it is a quarry tile (unglazed clay). I suspect they are susceptable to breaking if they're not made properly. Does anyone know a reliable method or should I...
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18 years ago
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Gluten Extensibility Problem
I've inherited a large quantity of very low protein pastry flour tha I'm trying to make pizza from by combining with vital wheat gluten I've tried varying ratios of VWG to pastry flour along with...
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18 years ago
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Baking Stone cracked. Need recommedations for new one !
After several years of use, my old baking stone has developed cracks on both sides. It hasn't separated yet, but I am sure that will happen. Has anyone used the FibraMent-D stone from ? It looks like...
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18 years ago
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Good bread bakery in Boston?
A little off-topic, perhaps, but I figured the quantity of participants here will give me better breadth of replies. I'm headed to Boston next week on a lightning visit. I'd like to find a good bakery...
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18 years ago
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Need bagel recipe
Hi! Does anyone have a recipe for making bagels??? And if I want to make cinnamon bagels how much cinnomon would I use for that recipe? Regards, Hans
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18 years ago
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Self raising flour
What is the difference between self raising and regular flour and how do I make regular into self raising? Brian Waterloo Canada
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18 years ago
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Science Fair Project: The effect of leavening ingredients on bread
Well, today's the big day. My 9 year ld daughter will be baking quick-bread all day long for the science fair. We have a recipe for a good oatmeal-raiain bread. Her hypothesis is that a combination of...
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18 years ago
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I am not an experienced cook.
I can cook, but i'm not really experienced in cooking. i am trying to find some good, easy, and different kinds of recipes. not too expensive. any suggestions?
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18 years ago
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Salt Rising Bread Attempt
I used KA salt rising yeast and got fantastic ferment in all three stages: yeast activation, starter and dough. As per KA instructions I let the yeast bloom for 24 hours, starter for 4 hours but the...
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18 years ago
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The Art To Bend, throw And Twist Pretzels-Brezel ( Video-Clips )
I put a link to a Pretzel Baker or called Brezelb=E4cker on my BLOG with a link to all of his 6 Video-Clips On-Line. The Art To Bend, throw And Twist Pretzels (Brezel), WOW **** I hope this Food Group...
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18 years ago
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Pineapple Upside Down
Does anyone have a quick and easy recipe for Pineapple Upside cake?
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18 years ago
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mixing - Manual or Machine ?
Other than time and effort, what's the difference between manual and machine mixing for cakes ?
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18 years ago
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Need help with breadstick dough!
I've been searching for recipes on how to make soft, chewy breadsticks like one of my favorite local restaurants makes. The key for me is getting them soft and chewy and serving them hot out of the...
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18 years ago
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internal temp?
I was wondering if one should strive for a specific internal temperature when baking breads, (rye, french, sourdough). I ahve looked over quite a few posts and have not seen any relating to this...
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18 years ago
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