Baking
Advice, Questions, and Discussions about Baking
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When making bread, what do I do with the liquid from a soaker?
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Lemon bars as a tart? Help!
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I'm baking a cheesecake and I'm out of sour cream can I use plain yogurt in its place ?
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Sourdough Starter Tips?
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i left a madeleine batter to chill in the fridge but when i took it out the batter had gone stiff. what ought i do?
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Making Lemon Shortbread cookie. Have no vanilla. Any suggestions to a substitute?
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Making caramel for candy
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Tube Pan
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Can I use all butter to make hermits even though the recipe calls for 1/2 butter and 1/2 shortening?
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For 1 cup of Swiss buttercream how much caramel sauce should I mix in?
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Can I mimic pizelle or krumkake wafer cookie texture without using a separate "maker" or gadget?
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Why do eggs separate when added too quickly to creamed butter or while still cold? What's the mechanism?
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Is there a substitute for self-rising flour?
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Bake even strips for cakes
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Best way of cooking Brussels sprouts on the stove baking
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Best ways to ship and package cookies?
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My cupcakes stick to paper cups? Is it better to spray them ? First?
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Where can I see or read about mixing sugar syrup 250 F with egg yolks or eggs. It seems that I always make the mixture curdle?
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I have only granulated gelatin in small bags. Recipe is calling for gelatin sheets. How do I convert the gelatin I have into a gelatin sheet
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Pumpkin pie left out overnight but still very loose
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