Baking
Advice, Questions, and Discussions about Baking
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What is Dutch process chocolate and how is it different from regular chocolate powder?
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How do I make my bread loaves more airy and fluffy rather than dense?
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I added too much powd sugar (1c instead of 1/3c) to Lime Meltaway recipe! 2/3 is for rolling after baking! Adjustments?
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Why is my blueberry pie watery? I followed the recipe
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Can I substitute an oil based tart shell in the Sausage and Kale Dinner Tart?
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We live at 7800 feet elevation, do I have to make any adjustments other than adding flour and upping the temp and baking time?
Recipe Question For: Monkey (Ginger)Bread -
Looking for the best sugar cookie recipe.
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How should I melt a milk chocolate bar to spread on cake
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How should I melt a symphony milk chocolate bar to spread.
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Cookie conundrum
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Baking Can you bake a cake using canola oil?
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Is there a good substitute for milk powder?
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When baking desserts does it make a difference if you use cane sugar versus beet sugar?
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Will meringues last longer if kept in the fridge? I want to make them for Christmas this weekend but the recipe says they will keep for two d
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Is it better to use coffee extract or instant coffee for a buttercream recipe?
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I am planning a second attempt at souffle- the first time, the top browned but the inside remained raw. I have heard it is best to cook them
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Are those really sliced almonds or are they slivered almonds?
Recipe Question For: Flo Braker's Pains D’Amande -
Is there any product that can be substituted for baking soda?
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I made homemade pretzels one day and they turned out great. Ever since then I've tried to make them but the dough won't come together. I didn
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What are some good recipes using left over egg yolks from another recipe?
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