Baking Crafts

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Thanks to Vox Humana - Pizza Stone help

I made a pizza today following your advice regarding pre-cooking the crust and also maxing out the oven temp. Delicious!...
1 comments posted 20yrs
posted by rowbotth
1 comments posted 20yrs posted by rowbotth

how to resize/retool butter cake recipe?

Hi All-- First post to this newsgroup. I want a nice, generic butter cake recipe that will fit into a 10" springform pa...
11 comments posted 20yrs
posted by inmygarden
11 comments posted 20yrs posted by inmygarden

Bread today...

Pastorio
1 comments posted 20yrs
posted by Bob
1 comments posted 20yrs posted by Bob

Quick pastry question

I beluieve there was some discussion on here a while back, regarding Rough Puff Pastry, or Blitz Pastry. If I make up a...
2 comments posted 20yrs
posted by dbell
2 comments posted 20yrs posted by dbell

Bakery Software for Bakers

For all bakers, student bakers, those starting up a bakery, home bakers and interesting in baking keep track of your fo...
0 comments posted 20yrs
posted by eamospan
0 comments posted 20yrs posted by eamospan

Trying to make a decent cannoli

Hi all, I am on a mission to make an outstanding cannoli (my favorite food ever) but I need help...a decent lot actuall...
0 comments posted 20yrs
posted by scottdanzigSPAM
0 comments posted 20yrs posted by scottdanzigSPAM

molasses vs honey in breadbaking

I've been having fun with the Breadman machine DH gave me for Hanukkah. First couple of loaves were fine, next one I fo...
6 comments posted 20yrs
posted by weedfam
6 comments posted 20yrs posted by weedfam

Vinegar in baking question

Hello, I don't usually post here but I'm hoping someone can help. I have a recipe for chocolate, cream cheese filled cu...
21 comments posted 20yrs
posted by Beth_628_2002
21 comments posted 20yrs posted by Beth_628_2002

rye bread

I would like a recepi for rye bread. I have tried many formulations and each time the bread turns out to be very heavy...
2 comments posted 20yrs
posted by jyudels1
2 comments posted 20yrs posted by jyudels1

The artisan web site

Not my site. Some good stuff, some questionable, but broad in scope. Some glimpses at professional baking for the non pr...
2 comments posted 20yrs
posted by Bob
2 comments posted 20yrs posted by Bob

cookies crispy vs soft

There was a discussion on this awhile back. I have a response by Martha Stewart on the subject that just happened to be...
7 comments posted 20yrs
posted by ladeliwb
7 comments posted 20yrs posted by ladeliwb

Pro bakers: What is this machine?

http://www.pdxconnect.com/doughscaler.jpgWe saw this thing operating at the large bakery at Fisherman's Wharf inS.F. a...
1 comments posted 20yrs
posted by eno
1 comments posted 20yrs posted by eno