Baking
Advice, Questions, and Discussions about Baking
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Please clarify the liquid measures in this recipe. ;o) 1 cup of water = 8 fluid ounces, which weighs 8.32 ounces on a typical kitchen scale, or 2...
Recipe Question For: Whole Wheat Pita -
What's the approximate leavening power of sourdough starter?
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Substitution: Ran out of "Crisco", was wondering if I can replace it with margarine?
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Recipe calls for 10 inch bundt pan, can I use a 9x13 pan ? How do I adjust cooking time?
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Does it matter if the egg whites for the Italian merengue are "aged" or at room temp?
Recipe Question For: Gianduia Semifreddo (Chocolate-Hazelnut Frozen Dessert) -
Can I use creme fraich and/or buttermilk for sour cream--would you use half of each?
Recipe Question For: Nigella Lawson's Very Smart Strawberry Streusel Cake -
Filling Cupcake Pans
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sticky tart dough
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I want to bake corn meal cherry scones for a bake sale. Can I make them the day or will they get hard?
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strong wheat flour vs. strong white bread flour
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I love Joanne Chang's book on reduced-sugar baking, but I'm having trouble finding more low-sugar cookie recipes online that work. Any suggestions?
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Bakewell cream?
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Do you think I could replace the pear with rhubarb for a springtime take on this recipe?
Recipe Question For: Pear and Almond Cake -
Fix for metallic taste in cookies?
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What are your favorite nut-free baked goods
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does anyone know how to make cookies stay thick
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Any suggestions for half a recipe of brioche dough besides cinnamon buns or sticky buns..thnx!
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Day after casserole for a harty breakfast
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What if dough not risen as expected after suggested time (for pork buns)?
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Sultana or thompson raisins for raisin bread?
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