| Subject | Date Asked | Expert |
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| cake baking | 11/25/2009 | Elyse Grau |
Q: I have made two attempts to produce a successful Marmalade Cake from a recipe by a local chef. The ...
A: Cheryl: There is a lot of sugar in this cake, which weakens the structure. Opening the oven door ...
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| Sourdough Bread Troubleshooting | 11/22/2009 | Elyse Grau |
Q: Upon turning out sourdough onto floured surface to form loaves, it's very light & soft & sticky. I ...
A: Marianne: I don't think I'm getting a clear picture of what you are doing. Don't be afraid to handle ...
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| banana bread | 11/19/2009 | Elyse Grau |
Q: i baked banana bread, but after i allowed it to cool i realized it was not done in the middle. can i ...
A: Ron: Yes, you can put it back in the oven if you haven't sliced it. Depending on how "undone" it is, ...
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| zuccini & other breads sinking | 11/18/2009 | Elyse Grau |
Q: my breads are sinking after appearing to be done and are also not completely finished baking .
A: Richard: That is because they are not done. You cannot go by appearance. When a quick bread ...
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| hi | 11/17/2009 | Elyse Grau |
Q: I'd like to know how i can reprocess scrap dough. Do i need to adjust the yeast and the proofing ...
A: Christina: If you have enough dough of one recipe to make a loaf, there is no reason that you ...
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| Top of the cake is hard and cracked | 11/15/2009 | Elyse Grau |
Q: I have been baking for years and just started a baking business. I am doing reasonably well and the ...
A: It's possible that you are beating the dough too much when you add the flour. Why don't you try ...
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| hi | 11/15/2009 | Elyse Grau |
Q: I'd like to know how i can reprocess scrap dough. Do i need to adjust the yeast and the proofing ...
A: Christina: Since you mentioned yeast, I assume you mean leftover bread dough? One, you can make ...
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| Bottom pie crust not cooked wet | 11/11/2009 | Elyse Grau |
Q: Everytime I make an apple pie or pumpkin pie the bottom crust is either not cooked or so wet that it ...
A: Sharon: There's two things you can try. First, next time, try moving your oven rack to the lowest ...
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| Banana Bread | 11/1/2009 | Elyse Grau |
Q: When I bake banana bread, the bottom half of the loaf is always darker than the top half of the loaf ...
A: Sherry: Well, it doesn't sound like you are doing anything wrong. You might just try baking it a ...
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| No "crown" | 10/31/2009 | Elyse Grau |
Q: Baking recently, Cranberry Bread, Zucchini Bread, Corn Bread, Bran Muffins....none of them seem to ...
A: Sandy: Make sure your oven is hot enough. Muffins need to bake at at least 400 degrees to get a good ...
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| Banana Bread | 10/31/2009 | Elyse Grau |
Q: When I bake banana bread, the bottom half of the loaf is always darker than the top half of the loaf ...
A: sherry: I'm not really sure, so you might want to send this question out again. But it sounds to me ...
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| SOURDOUGH BREAD | 10/28/2009 | Elyse Grau |
Q: I had 3 loaves of sourdough bread rising and just beginning to crown at the top of the bread pans. ...
A: Donna: It sounds like you let it rise too long. Was that 10 hours total, or just in the pan? Why so ...
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| Cheesecake and Springform pan size | 10/14/2009 | Elyse Grau |
Q: I have a new question about cheesecake and the springform pan size. I plan to make this ...
A: Glady: There's probably only about 1/2-3/4 c difference between the two. I would just make the full ...
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| Cake tins | 10/13/2009 | Elyse Grau |
Q: I'm planning to bake Red Velvet Cake this Saturday. The recipe calls for two 9-inch sandwich tins. ...
A: Glady: I'm not sure what a sandwich tin is. Is that a loaf pan? Since I'm unfamiliar with it, I ...
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| Bread Rising | 10/13/2009 | Elyse Grau |
Q: Do you know anything about bread rising? I need this for my SRP. Stephanie L. ANSWER: Yes, I do. ...
A: Stephanie: While making bread does involve a lot of science, it is really more of an art, and ...
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| different flours | 10/6/2009 | Elyse Grau |
Q: Elyse: What is the difference in flours? I usually just use all purpose, but what is the difference ...
A: Darlene: When a recipe calls for just "flour", it means all-purpose. Self-rising has baking powder ...
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| FREEZING PASTRY | 10/5/2009 | Elyse Grau |
Q: I was wondering how you would go about freezing apple dumplings.
A: Michelle: If you are speaking of baked dumplings, I would bake them first, taking them out (or at ...
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| dog treats. | 10/1/2009 | Elyse Grau |
Q: I have tried making my own dog treats, I am still not sure how long to dehydrate to make sure they ...
A: Karen: They need to be totally dry. Let one cool and then break it. If it snaps (or if it's really ...
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| DOUGHNUTS | 9/24/2009 | Elyse Grau |
Q: I tried my hand at doughnuts last night, I followed the recipe to a tea. My oil was 375 and ...
A: Linsia: Sounds like your dough was too wet. Where did you get the recipe? All the recipes I looked ...
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| Pizza Dough | 9/23/2009 | Elyse Grau |
Q: I was planning on making pizza dough tonight for an appetizer I'm making but I've just realized I ...
A: Megan: Obviously this answer comes too late for your dinner party. We are not live online here, so ...
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| Baking powder and baking soda | 9/23/2009 | Elyse Grau |
Q: Grau, I wonder why some recipes call for the use of both baking powder and baking soda at the same ...
A: Mujgan: You're correct, baking powder does contain soda. The additional baking soda is added to some ...
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| pastry dough freezing | 9/17/2009 | Elyse Grau |
Q: If I make my pie dough and freeze it in the required sizes can I then thaw, make the apple pie and ...
A: Carolyn: Yes, you can do that, but unless you are freezing it in a pie pan or placing it in a rigid ...
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| CHEMISTRY OF BAKING | 9/16/2009 | Elyse Grau |
Q: on behalf of GCSE Food Technology students - we know about the chemical changes that take place when ...
A: Debbie: I'm really not aware of fat acting as a preservative. Some fat-like substances are used as ...
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| Decorating bread top | 9/16/2009 | Elyse Grau |
Q: I'm making a quick bread for an entry in the State Fair with a theme of Baking for the Cure, Susan ...
A: Joyce: If you want pink, then fondant or icing would probably be your best bet. You can dye fondant ...
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| Bottom of bread is moist | 9/10/2009 | Elyse Grau |
Q: I just started making bread and have noticed the bottom of my loaf is moist or not fully cooked. ...
A: Nick: Try baking on the lowest shelf of your oven. Check for doneness by removing the loaf from the ...
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| pizza | 9/8/2009 | Elyse Grau |
Q: We bought a ball of whole wheat pizza dough at Trader Joe's. We let the dough sit at room ...
A: David: You didn't do anything wrong. The dough probably has additives in it that make it more ...
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| Zucchini bread | 9/3/2009 | Elyse Grau |
Q: Can you please tell me why my zucchini bread would collapse during baking? I followed the recipe ...
A: Marge: I'm really not sure. It could have risen too much/too fast. Zucchini bread is usually a ...
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| Pastry Dough | 8/31/2009 | Elyse Grau |
Q: Is there an easy way to keep from killing yeast? I do not do yeast doughs very often simply because ...
A: Terrie: If the dough rises the yeast is good, yes. You can't kill it by kneading, if that is what ...
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| Pastry Dough | 8/30/2009 | Elyse Grau |
Q: Is there an easy way to keep from killing yeast? I do not do yeast doughs very often simply because ...
A: Terrie: What do you mean by killing yeast? Your subject is pastry dough, but you are asking about ...
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| pumpkin sweet bread | 8/22/2009 | Elyse Grau |
Q: Why does my pumpkin bread sink in the middle after if is finished baking? Not enough flour??????
A: Jolene: It could need more flour. The pumpkin has a lot of moisture, so that could be making the ...
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| Biscotti? | 8/21/2009 | Elyse Grau |
Q: Do you know anything about biscotti? Well I have a question, if you do! I made this recipe: ...
A: Kayla: My guess is that it was the pecans. They have more oil than almonds, which would make a more ...
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| Puff Pastry Cones? | 8/20/2009 | Elyse Grau |
Q: Hey Elyse :) My name's Raquel, and I'll be straight up with you right now. My question is not about ...
A: I'm sorry, I've never seen those, and I can't think of anything that would take it's place. It was ...
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| whole wheat bread | 8/19/2009 | Elyse Grau |
Q: HELP! I just started milling my own flour and baking my WW Bread. My bread turns out okay and is ...
A: Kathy: You're not doing anything wrong. The crust bakes faster and sometimes gets pushed away from ...
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| Pastry vs. All Purpose Flour | 8/15/2009 | Elyse Grau |
Q: I am making fruit tarts and am wondering if I can sub all purpose flour for the pastry flour it ...
A: Gillian: Yes, it will effect the tenderness of the dough, but you can use AP flour in a pinch. Just ...
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| Slashing proofed bread dough | 8/10/2009 | Elyse Grau |
Q: Elyse What are the probable causes of my not being able to get a good "ear" on my masonry baked ...
A: You may not be slashing deep enough, or you are doing it too early. It sounds like the bread is ...
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| bread | 8/6/2009 | Elyse Grau |
Q: just in case you did'nt receive my first email my last 4 attempts at making bread have produced pale ...
A: Shirley: First of all the questions/answers are not emailed as they go through the website - though ...
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| Baking Breads | 7/31/2009 | Elyse Grau |
Q: It seems that no matter what type of bread I bake; pumpkin, zuccinni, cornbread, white or wheat; ...
A: Michelle: If your pans are non-stick or dark aluminum, that is probably the problem. Try using ...
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| Salt rising bread | 7/27/2009 | Elyse Grau |
Q: I have Bean making salt rising bread for about 3 years and have had a great deal of luck;Untill ...
A: these kinds of breads can be tricky. Many things can effect it. For one thing, it depends on wild ...
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| Cake! | 7/27/2009 | Elyse Grau |
Q: Hey! Thanks for the help. Okay simple question =] If im going to make a regular vanilla cake, in a ...
A: Tiffany: Here's a baker's trick. Take an old terrycloth towel or dishtowel and cut it into a strip ...
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| shortbread cookies | 7/25/2009 | Elyse Grau |
Q: I have been tweeking a shortbread recipe to 1 cup flour, 1/4 cup rice flour, 1/4 cup cornstarch to ...
A: Cheryl: I'm not sure what chilling again will achieve. Rice flour makes for a very crumbly dough, ...
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