| Subject | Date Asked | Expert |
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| recipe for cake | 7/8/2009 | Elyse Grau |
Q: many years ago i used to make a fruit cake that involved putting all of the ingredients into a pan ...
A: Therese: I'm not familiar with the cake, but I found something that sounds similar in Nigella ...
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| crumbling of cake | 7/1/2009 | Elyse Grau |
Q: whenever i take out my cake after fully baked it looks bulged at the centre but after few minutes ...
A: Jaimol: It is not unusual for a cake center to fall slightly as it cools, but you use the word ...
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| oven | 6/27/2009 | Elyse Grau |
Q: We are replacing our oven and are trying to decide if we should pick an electric oven or a gas oven. ...
A: Melissa: I think it depends on the kinds of things you bake. Electric ovens are said to heat more ...
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| can't get smooth and elastic dough | 6/12/2009 | Elyse Grau |
Q: i knead my dough for almost a full 15mins and I'm still unable to get the 'windowpane test' right ...
A: Jonathan: Don't worry about the windowpane test. It doesn't always work. If the dough is snapping ...
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| air pockets in bread | 6/10/2009 | Elyse Grau |
Q: When baking wholemeal bread using quick yeast my bread comes out looking and tasting fine but with ...
A: Dave: Be sure you are covering the loaf during the second rise. Try brushing the crust with some ...
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| pitted dough | 6/5/2009 | Elyse Grau |
Q: When I make Scottish baps they have always risen beautifully but the past 2 times have been ...
A: Lesley: I can't say I've ever seen the kind of reaction you seem to be describing, so I would just ...
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| yeast | 6/2/2009 | Elyse Grau |
Q: How long can you store yeast? is it any good after expired date? what will happen if used after ...
A: How long it will keep depends on where you store it. If kept in the refrigerator it should keep up ...
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| humburger buns | 5/29/2009 | Elyse Grau |
Q: Good day I want to produce humburger buns ( Mac Do Like) can you please help me for the recipe and ...
A: Ben: Use any bread recipe that you like. If you haven't made bread before, look for one that says it ...
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| Convection oven for Baking cakes | 5/23/2009 | Elyse Grau |
Q: I have read several of your answers to this topic. I would like to add, would'nt a convection oven ...
A: Maria: I see your letter is addressed to Marco, but it was sent to me instead. I don't think the ...
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| Yeast Free / Mold Free / Fermented Free . . . | 5/21/2009 | Elyse Grau |
Q: I have a problem with Candida and my doctor told me to avoid yeast, mold, and fermented products. ...
A: Mike: I thought that might have been the problem. I'm surprised your doctor didn't tell you to avoid ...
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| cinnamon rolls | 5/16/2009 | Elyse Grau |
Q: How can i make cinnamon rolls nice and soft? Also how can i make it so that they dont burn and turn ...
A: Yuki: The burnt hard bottom is due to the sugar in the filling. Leave about 1/2" uncovered on the ...
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| Yeast intolerance | 5/14/2009 | Elyse Grau |
Q: Ive been told that im intolerant to yeast . And i love bread . I managed to find unbleached wheat ...
A: Luana There is yeast in any sandwich/bakery bread, including rolls and hamburger buns. "Quick ...
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| heavy bread | 5/13/2009 | Elyse Grau |
Q: When I bake biscuits or breads they are tough and heavy instead of light and flaky or fluffy. Where ...
A: OK, a couple of guesses. First of all, your biscuits. They need to be handled as little as possible. ...
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| heavy bread | 5/12/2009 | Elyse Grau |
Q: When I bake biscuits or breads they are tough and heavy instead of light and flaky or fluffy. Where ...
A: Dawn- I need more information. Biscuits and bread are two different types of dough and the reasons ...
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| ingredients | 5/12/2009 | Elyse Grau |
Q: what are these ingredients and are they toxic to ingest: tricalcium phosphate, silica, and ...
A: Gia- As I said, they are probably safe, but if I were you, I'd look for a product that contained as ...
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| bread won't rise when baked | 5/7/2009 | Elyse Grau |
Q: I've been trying to bake bread and have found a way to make the dough rise well before putting it in ...
A: Violaine- I'm not sure if I understand your problem completely. You say the dough has risen before ...
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| baps (scottish bread rolls) | 5/6/2009 | Elyse Grau |
Q: why do my rolls (almost any yeast rolls) come out with concrete crusts?
A: Christopher- Possibly you're overbaking them. Are you covering them during their final rise? This ...
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| ingredients | 5/3/2009 | Elyse Grau |
Q: what are these ingredients and are they toxic to ingest: tricalcium phosphate, silica, and ...
A: Tricalcium phosphate and silica are minerals, used to prevent caking and to allow free-flow of ...
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| priceing baking | 4/29/2009 | Elyse Grau |
Q: Have made 22 doz white buns and have no idea what to charge. They have honey, salt, flour, oil ...
A: Your selling price has to be based on your cost, and I have no idea what that might be. You don't ...
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| baking bread with yeast | 4/27/2009 | Elyse Grau |
Q: The last two times I've gone to bake a cinnamon bread recipe it hasn't worked. I've been successful ...
A: Rebekah- Store your yeast in the refrigerator to keep it fresh. Pay attention to the freshness date ...
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| Gas Oven Baking | 4/21/2009 | Elyse Grau |
Q: I just baked an orange pound cake in a gas oven (GLEM) for about 50 mins on the middle shelf . This ...
A: Sui Yin: I suspect that the oven temperature is off a bit. I suggest you get an oven thermometer ...
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| sourdough bread with cracked crust | 4/15/2009 | Elyse Grau |
Q: My mom passed away without teaching me all her secrets. I have her exact recipe for sourdough and ...
A: Nancy- You've really got me there. I have to ask - are the cracks really a problem? It's still ...
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| Pastry | 4/14/2009 | Elyse Grau |
Q: Why does pastry weigh less than the sum total weight of the ingredients once it is mixed together? ...
A: Sam: My guess is, and assuming that you weighed the raw ingredients separately first, that the ...
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| sourdough bread with cracked crust | 4/12/2009 | Elyse Grau |
Q: My mom passed away without teaching me all her secrets. I have her exact recipe for sourdough and ...
A: Nancy- Sourdough is usually a bit sticky, the wetter dough is what gives it that nice chewy texture ...
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| Pastry | 4/12/2009 | Elyse Grau |
Q: Why does pastry weigh less than the sum total weight of the ingredients once it is mixed together?
A: Sam: I thought I had answered your question a couple of days ago. It seems that this site "loses" ...
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| Cheese Roll | 4/12/2009 | Elyse Grau |
Q: Why did the Velveeta cheese leak from my cheese and raisin roll while it was baking? The finished ...
A: Nancy- Velveta is not really cheese, it is a processed food containing I don't know what, but ...
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| Filled sweet bread | 4/10/2009 | Elyse Grau |
Q: I'm disappointed with the final rise of my sweet breads. The breads with a cinnamon and nut filling ...
A: Sharon: I'm not sure about this one myself. I assume you are using the same dough recipe, just ...
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| Bakeware | 4/9/2009 | Elyse Grau |
Q: I am getting ready to replace my overused bakeware. Which should I go with, Silicon or Non-stick ...
A: Jesse- I prefer heavy aluminum or steel, personally. I don't like non-stick and though I've never ...
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| Bread Baking | 4/7/2009 | Elyse Grau |
Q: I am having trouble getting the bottom/ center of my bread fully cooked. The recipe that I am using ...
A: Dom: Well, there's really no salvaging that loaf, but there are some things you can try next time. ...
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| Danish Rolls | 4/5/2009 | Elyse Grau |
Q: Using Puff Pastry & Filling I rolled & cut into 12 rolls & placed into Paper Cups. Next Recipes ...
A: Frank- I'm not sure if you condensed the instructions or if there was a typo in your recipe - proof ...
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| Bread Won't Raise Enough | 4/2/2009 | Elyse Grau |
Q: I have started baking bread for the family and am grinding some of my own flour. I am using 1/3 ...
A: Chris: Do you rise this bread only once, in the pan? If so, you might try giving the dough a chance ...
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| Bread Won't Raise Enough | 4/2/2009 | Elyse Grau |
Q: I have started baking bread for the family and am grinding some of my own flour. I am using 1/3 ...
A: Chris: I hope you found this site again,because your email address is not included in the question. ...
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| Yeast rising bread | 3/29/2009 | Elyse Grau |
Q: I am attempting to make wheat bread with yeast. The bread dough does not raise to the level I ...
A: Dottie: You will never get quite the same rise out of whole wheat bread that you will with white, ...
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| Seed Bread | 3/6/2009 | Elyse Grau |
Q: My Seed Bread recipe could be better if raisins or dried cranberries were added. Would 1/2 c. to 2/3 ...
A: Joyce: I think 1/2 c would be a good start. An egg will make the dough a little richer, but also ...
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| bread? | 3/3/2009 | Elyse Grau |
Q: Whenever I bake bread the domed top collapses. What could be the problem? Thank you, Mark ...
A: OK, I think I know what you mean. First, you might actually not be kneading enough - I'm not sure ...
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| bread? | 3/1/2009 | Elyse Grau |
Q: Whenever I bake bread the domed top collapses. What could be the problem? Thank you, Mark
A: Mark: I assume you are talking yeast bread and not quick bread (baking powder). Either you are ...
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| Sticking popovers | 2/28/2009 | Elyse Grau |
Q: Every time I make popovers, the bottom half sticks like glue and is virtually impossible to remove. ...
A: John: That's a good question. It's been a while since I've made popovers, so I can't remember if I ...
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| Russian Brick Bread | 2/27/2009 | Robert Connolly |
Q: I am looking for a recipe for a Russian Bread shaped like a brick.
A: this is one of those items that is all but standard,it is called russian bread for who knows what ...
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| bread | 2/18/2009 | Robert Connolly |
Q: what is the best commercial oven to buy when making Italian bread?
A: sorry i took so long, this is a better one for an equipment expert,there is just too much to know ...
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| ganache | 2/14/2009 | Elyse Grau |
Q: A friend is describing an icing he would like for his Bday cake. I believe it is ganache he is ...
A: Anne Marie: Yes, that sounds like a good choice. I like ganache icing, too. Here is another fudgy ...
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