Baking
Advice, Questions, and Discussions about Baking
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My cupcake rise is inconsistent. What's the best leavener(s) to use when baking with buttermilk?
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Is it okay to substitute soy milk for regular milk when baking cookies?
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Spent Grains from home brewing: anybody used them before to bake bread?
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Why is the chocolate getting thick when I try to dip Oreo balls?
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Can you give me an easy & tasty butternut squash recipe?
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Best and easiest cinnamon roll recipe?
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Can I substitute another flour (ie: pastry flour etc) for bread flour? I can't find bread flour anywhere
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When baking shortbread in a heavy cast aluminum pan, how should I adjust the cooking temp and time to prevent the cookies browning too fast?
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When baking but bread in 12 inch logs, do they need to be in a 13x9 pan or can they be baked on a cookie sheet?
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Any ideas for using truffle batter that do not set firm? Cake filling? Topping or sauce?
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What is a good makeshift way to roll out dough?
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I have been looking for a bishops bread recipe and found one on the nyt but I believe it is incorrect, I think it asks for too much butter
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Can i pre-bake a chocolate souffle, refrigerate and then warm it? Going out to dinner and then having friends over. Dont want to make from sc
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What apples should I put in an apple pie
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http://smittenkitchen.com/2008/12/gramercy-taverns-gingerbread/i 1/2ed recipe will bake in 8x8 not bundt. shldi chng temp/tme?
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Can you substitute butter for lard or vegetable shortening ? If so unsalted or salted butter which is better? What is the substitution rati
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How long can you store uncooked cookie dough in fridge?
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How do i bake cookies in a gas oven without burning the bottom and end up with a pale top?
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What's the difference between white whole wheat flour and regular whole wheat flour?
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Is there a replacement for meringue powder in royal icing?
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