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Bread & Pastries/Questions Answered by Expert Elyse Grau

Subject	Date Asked
strawberry bagels	12/27/2010
Q: Hey Elyse, I used to buy some strawberry bagels from a local grocery; however they stopped making ... A: Rob, My thoughts on strawberry bagels (and blueberry, cinnamon, etc)is that they should be banned, ...
cookies	12/21/2010
Q: I follow the directions to make cookies ...When they come out there soft and great ... But after 20 ... A: I would expect all the recipes you mention to be crisp, not soft. Except the chocolate chip, which ...
brown sugar stevia	12/18/2010
Q: I want to mix my own brown sugar, using black strap molasses, prefer unsulphured. Can i use Stevia ... A: You would have to refer to the Stevia package or contact the company regarding its use in baking. I ...
date-nut bread	12/13/2010
Q: My date nut bread seems to dry although I did not overbake it. Is there any way to rescue this? ... A: Bonnie: I think the best thing to do is just to serve it with cream cheese or butter. An icing would ...
Soy Bread using soy flour	12/12/2010
Q: Grau, I received a bread making machine for an early Christmas present and wanted to make more ... A: Bill: No, you cannot substitute these "flours". They are not really flour at all, just finely ground ...
cooking	11/28/2010
Q: Why is pastery flour best for pastery cooking like what is in it that makes it good for pasteries A: Pastry flour is very low in protein. Protein (gluten, to be specific) is what gives bread dough its ...
Baking Sponges	11/4/2010
Q: My problem is the sponges I make are always very course in texture and seem to have large air ... A: Beat the egg whites on low until they're foamy, then gradually increase to high(assuming you are ...
carrot cake	10/31/2010
Q: I have a recipe for carrot cake, which I have used on several occasions. I love the overall taste ... A: Lisa: Pureeing wouldn't alter the taste, but it might make the cake a bit heavier. Since carrot cake ...
Baking Sponges	10/31/2010
Q: My problem is the sponges I make are always very course in texture and seem to have large air ... A: Wendy: There's a language problem here. Since you're talking egg WHITES, I'm assuming you mean ...
GRANOLA/ENERGY BARS	10/30/2010
Q: I AM MAKING GRANOLA/ENERGY BARS TO SELL TO THE GENERAL PUBLIC.THE ONLY ISSUE I HAVE IS TO FIND A ... A: You may be able to find a cutter at a restaurant supply shop, or look for bakery supply companies ...
Crumbliness of Burger Bun	10/17/2010
Q: I'm operating a medium sized bakery and producing burger buns,recently i have been getting too many ... A: Adding some milk powder or fat to the recipe will help keep the bread from staling so quickly. My ...
cookies	9/20/2010
Q: every time i make cookies they taste good, but they are kind of smooth and caky, and im trying to ... A: One trick in making chewy cookies is to slightly underbake them. I assume your recipe calls for some ...
cinnamon raisin bread	9/11/2010
Q: I love baking cinnamon raisin bread. It rises beautifully and looks great after it bakes. But when ... A: Dianna: It's probably in the way you are shaping the loaf? Are you sprinkling the filling on the ...
Corn Flour use	9/4/2010
Q: I have corn flour and need a recipe to use it preferably in a bread machine. I have heard you can't ... A: Elaine: You can substitute some corn flour - maybe 1/2 cup, for some regular, but you cannot simply ...
biscuits	8/11/2010
Q: What makes biscuits dry and crumbly ANSWER: Bob: You might not have enough liquid in your dough, or ... A: Bob: Was this just one time, or whenever you make these biscuits? If it was just once, you might ...
Bread Falling in oven	8/10/2010
Q: My rolls look beautiful until I put them in the oven. Then they gradually start to fall over the ... A: Judy: Sorry this took so long, I had to wait for the weather to cool down a bit before my husband ...
biscuits	8/10/2010
Q: What makes biscuits dry and crumbly ANSWER: Bob: You might not have enough liquid in your dough, or ... A: Bob: I don't understand your response. Alum is something used in pickling, I've never had a taste of ...
Bread Falling in oven	8/9/2010
Q: My rolls look beautiful until I put them in the oven. Then they gradually start to fall over the ... A: I'm wondering why this recipe worked for you for 16 years and has since been giving you problems! If ...
Bear Claw Pastries	7/25/2010
Q: I just baked bear claws where the recipe called for 1 tsp. of Amaretto in the filling. Will the ... A: Yes, it will retain some, but probably not much. Figure there's probably about 1/2 tsp (2.5 ml) of ...
Gas or electric ovens	7/9/2010
Q: We bake a lot of all wheat kaisers bread and also mini corn bread loafs in a conventional electrical ... A: Antonio: I didn't know you could get a gas convection oven. Either way, a gas oven will work just ...
Red Velvet Cake	7/7/2010
Q: My mother has been trying to find her long lost Red Velvet Cake recipe for the last 30 years. She ... A: Scroll all the way down to the bottom of the page and look for the "3 comments" after the last post. ...
Electric oven	6/30/2010
Q: I have an electric oven (Murphy Richards), I bake lot of breads and sometimes cakes. My question is ... A: Gayathri: There's no set temperature for breads. They bake from 340-450. Basically, the softer, ...
sponge cake	6/25/2010
Q: I make alot of cakes and they always turn out perfect ....but there is just one cake that is ... A: I don't see the purpose of substituting the arrowroot for flour, but if you're happy with the ...
sponge cake	6/24/2010
Q: I make alot of cakes and they always turn out perfect ....but there is just one cake that is ... A: Sue: Do you commonly use arrowroot flour in other cakes? Arrowroot is a starch used primarily as a ...
layer cakes--placement in oven	5/13/2010
Q: Grau, I am 67 years old and a very good baker. I make the best pies, cookies and cakes anyone has ... A: James: I wish I could sample some of your baking! I don't think yours is a silly question. I totally ...
oven	5/2/2010
Q: what type of oven is used to bake aloaf of bread ANSWER: I'm not sure what you mean. Bread can be ... A: The dough can be risen in a bowl or any other container. For the final rise, after the dough is ...
hi	5/1/2010
Q: I'd like to know how i can reprocess scrap dough. Do i need to adjust the yeast and the proofing ... A: Steam will help get a crisp, crackly crust on some breads, it depends on the recipe. Breads made ...
Crispy top cakes	4/24/2010
Q: Can you please tell me how to make the TOP of my buttercake and cup cakes CRISPY? I APPRECIATE ... A: Cake tops aren't usually crispy, why do you want to do that? You could try sprinkling some sugar on ...
hand mixer vs. stand mixer	3/31/2010
Q: and thanks for being there to answer questions! I've tried a couple of time to make a scratch cake ... A: Michelle: I'm not sure what kind of cake you're making, but it should be fine with a hand mixer. I ...
Baking rye bread	3/22/2010
Q: Can I bake rye bread with only rye flour, yeast, sugar, salt, oil, dill seed, and caraway seed, but ... A: I suppose you could, but it would be very dense and heavy. Rye flour doesn't create the gluten ...
Bread Rise	3/7/2010
Q: As a beginner I have been sticking with one very basic recipe and trying to get it right before I ... A: Ken: How long are you letting it rise the first time? I'm wondering if the first rise is too long ...
icings	2/21/2010
Q: I want to make some petits four, for Easter and some to send by mail to friends. Can I use a ... A: Darlene: Actually, I've never seen petit fours iced with a buttercream frosting, I would go with the ...
dough rising problems	2/17/2010
Q: I am having problems with getting my cinnamon yeast dough crescents to rise. This is my grandmothers ... A: Mary: Changing the milk won't effect how the dough rises, no. Five hours seems quite a long time - ...
How much flour	2/14/2010
Q: I am trying a recipe from James Beard and I'm puzzled by something. When I start adding the flour it ... A: Ken: It depends on the type of bread you are making, and also the flour. If you have that much flour ...
convection oven bread	2/5/2010
Q: What are the reasons that baking bread in a conventional oven is preferred to a convection oven? I ... A: The argument for conventional ovens is that heat coming from the bottom of the loaf gives the bread ...
home baked pear cake	2/4/2010
Q: I baked a pear cake. How long can I keep it in the refrigerator? If I froze it, how can I thaw? At ... A: Grace: I'd say it would be OK in the 'frig for maybe a week. It should keep great in the freezer ...
baking pound cake in a convection oven	1/31/2010
Q: i cant get my pound cake to brown right in my convection oven what can i do please me. ... A: David: You still didn't say if it is just the top that is not browning or the entire cake. When you ...
Pastry dough	1/30/2010
Q: I live at 6,000 ft. I have a recipe for Hungarian poppy seed roll but the dough falls appart. It ... A: Jo: I think I need a little more to go on here. When you say the dough separates, do you mean it ...
baking pound cake in a convection oven	1/28/2010
Q: i cant get my pound cake to brown right in my convection oven what can i do please me. ... A: David: I'm not really sure on the answer. Does it brown satisfactorily in a regular oven? Are you ...
hot pastry	1/25/2010
Q: How long can pastry keeps its warmth after cooked? A: Lukas: I'm not sure I understand what you're asking. How long it takes to cool depends on what it is ...
French bread	1/20/2010
Q: I have been on a lifelong (well almost), search for a recipe for real french sticks. Years ago my ... A: Ellen: See if you can get your hands on a copy of "The Village Baker" by Joe Ortiz. It has wonderful ...
bakery	1/18/2010
Q: Explain the basic principles of mechanical aeration in sponge mixes A: Richard: The only use of a sponge that I am familiar with is in bread making. Is that what you are ...
Bakery	1/18/2010
Q: Describe the result of excess of baking powder and cream of tartar A: Sounds like an essay question! Too much of any leavening will cause a dough or batter to over expand ...
breads/brioches	1/17/2010
Q: What prevents the dough of some breads and brioches from rising properly. For ex. a recipe asks for ... A: Bertrand: When bread dough is refrigerated, it slows down, but does not prevent, the rising. The ...
bread crust	1/7/2010
Q: How do you get bread crust nice and soft like the stores do? I can make the bread and the inside ... A: Joyce: Commercial breads employ all sorts of dough conditioners, special flours and additives. ...
choc chip cookies	1/6/2010
Q: i note that the cooking time for choc chip cookies is ard 12-18 mins but im not sure of the ... A: Theressa: I'm not sure if I understand what you did - it sounds like you baked 3 trays at once? I ...
Mw Convection oven for baking	1/4/2010
Q: I am new to baking. I had tried my hands in my earler home where I had a big convection oven. We ... A: Smita: I'm sure they would be fine. The combination ovens allow you to choose which mode you want to ...
Soft and chewy cookies	1/3/2010
Q: I was wondering, what are the key elements in making soft and chewy cookies that won't fall apart so ... A: Ted: Soft and chewy recipes are usually of the "drop" type, soft and sticky dough. Using vegetable ...
jferris@tiscali.co.uk	1/2/2010
Q: Have you any tips for cutting rich fruit cake. It crumbles however carefully I try. I wonder if ... A: John: I'm not very experienced with fruit cake, but I'm suprised that it crumbles, as I would expect ...
i hope you are smart	12/25/2009
Q: i make a strawberry cheesecake with strawberries on top, and i then put what used to be a delicous ... A: Johnny: Yes, the glaze is a gel - that is a thick liquid, basically. The batch in the refrigerator ...
i hope you are smart	12/24/2009
Q: i make a strawberry cheesecake with strawberries on top, and i then put what used to be a delicous ... A: It's possible you're not getting it warm enough, but more likely that you are actually cooking it ...
i hope you are smart	12/24/2009
Q: i make a strawberry cheesecake with strawberries on top, and i then put what used to be a delicous ... A: Johnny: Are you letting the mixture get thick enough before you remove from the heat? Don't let it ...
Stand mixer frustration	12/23/2009
Q: Since getting great results from a bread machine I decided to get a stand mixer and make multiple ... A: Greg: OK, so your dough is sticky, how is the finished product? What kind of loaf are you looking ...
Figs	12/22/2009
Q: I have a recipe for fig cookies, but don't know how to prep them. I've never actually seen them ... A: The figs you bought are dried, and so will have less moisture than fresh. I'm not sure what to ...
Pie crust at high altitude	12/21/2009
Q: I know that recipes calling for leavening will need high altitude adjustments, but is there a "rule" ... A: Judy: If you are talking pie crust, you probably don't need to make any adjustments. It is cakes and ...
Problem with sweet bread	12/20/2009
Q: I have a recipe for strawberry bread, makes 5 mini loaves at a time. I have a new range/oven. When ... A: OK, the best guess I can come up with is not enough leavening. The sides are rising faster because ...
Doughy Bread!	12/14/2009
Q: I am a beginner at making bread.. I tried my first time tonight and it looked fantastic but it was ... A: Christan: It can be hard to tell when bread is done, at least at first. The standard test is to rap ...
pie crust	12/10/2009
Q: How do I keep an empty pie shell from shrinking during baking? A: Darlene: Use pie weights. You can buy weights, or simply use dried beans. Line the crust with foil ...
baking	12/10/2009
Q: Whenever I bake cakes, the surface is always puffed.As a result, I cannot decorate it well. The ... A: Sara: Re: cakes - two things you can do. An old trick is to wrap the baking pans with strips of ...
garden bouquet mini loaves	12/9/2009
Q: I have to bake this bread and all i got is the list of ingredients. All purpose flour, graham flour, ... A: Suzanne: How is it that you have an ingredient list and no directions? Do you have a photo, or have ...
sugar cookie cutouts	12/8/2009
Q: The other night I made sugar cookie cutouts and they ended up expanding and turning into ... A: Amber: What kind of shortening did you use? If you did not use butte, that could be the reason your ...
Cakes	12/7/2009
Q: My Stepmother has recently had some difficulty baking cakes. When they come out of the oven the ... A: Jonathan: It sounds like the eggs or the batter itself was overbeaten. The butter and sugar need to ...
baking temp.	12/5/2009
Q: I am making Christmas stollen and want to be certain it's done when removed from the oven. What ... A: Marilyn: Do you have a recipe? It should state both the temp and the baking time. I checked my ...
Puff Pastry	12/4/2009
Q: I want to make an appetizer that requires puff pastry. The recipe says that the pastry should be ... A: Casey: The answer to both your questions is yes. You can simply "dock" the pastry, which means poke ...
Fixing too much soda	11/26/2009
Q: I followed a recipe for mixing up a big batch of oatmeal muffin mix that one can leave in the ... A: Lois: Boy, six weeks seems a long time to keep a batter, or is it just the dry ingredients you keep? ...
Christmas Butter Cookies	11/25/2009
Q: I have tried many recipes for Old-Fashioned Cut Butter Cookies. I have not found one yet which has a ... A: Ken: I'm not sure if I have what you want. I think of butter cookies as a softer dough than for ...
cake baking	11/25/2009
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 ...
Sourdough Bread Troubleshooting	11/22/2009
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 ...
banana bread	11/19/2009
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, ...
zuccini & other breads sinking	11/18/2009
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 ...
hi	11/17/2009
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 ...
Top of the cake is hard and cracked	11/15/2009
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 ...
hi	11/15/2009
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 ...
Bottom pie crust not cooked wet	11/11/2009
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 ...
Banana Bread	11/1/2009
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 ...
No "crown"	10/31/2009
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 ...
Banana Bread	10/31/2009
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 ...
SOURDOUGH BREAD	10/28/2009
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 ...
Cheesecake and Springform pan size	10/14/2009
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 ...
Cake tins	10/13/2009
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 ...
Bread Rising	10/13/2009
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 ...
different flours	10/6/2009
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 ...
FREEZING PASTRY	10/5/2009
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 ...
dog treats.	10/1/2009
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 ...
DOUGHNUTS	9/24/2009
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 ...
Pizza Dough	9/23/2009
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 ...
Baking powder and baking soda	9/23/2009
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 ...
pastry dough freezing	9/17/2009
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 ...
CHEMISTRY OF BAKING	9/16/2009
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 ...
Decorating bread top	9/16/2009
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 ...
Bottom of bread is moist	9/10/2009
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 ...
pizza	9/8/2009
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 ...
Zucchini bread	9/3/2009
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 ...
Pastry Dough	8/31/2009
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 ...
Pastry Dough	8/30/2009
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 ...
pumpkin sweet bread	8/22/2009
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 ...
Biscotti?	8/21/2009
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 ...
Puff Pastry Cones?	8/20/2009
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 ...
whole wheat bread	8/19/2009
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 ...
Pastry vs. All Purpose Flour	8/15/2009
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 ...
Slashing proofed bread dough	8/10/2009
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 ...
bread	8/6/2009
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 ...
Baking Breads	7/31/2009
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 ...
Salt rising bread	7/27/2009
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 ...
Cake!	7/27/2009
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 ...
shortbread cookies	7/25/2009
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, ...
Frozen Pizza	7/20/2009
Q: I like a certain frozen pizza-- the instructions sy to put it directly on the rack-- how do I get ... A: Barbara: Baking a whole frozen pizza on the rack shouldn't make a mess. You can place some foil or a ...
topping baked goods with powdered sugar	7/16/2009
Q: often times when I try and top my baked goods and pastries with powdered sugar (like many recipes ... A: David: If you want the sugar to show, wait until the pastry is cool before dusting. You may need to ...
Making a loaf from a cake recipe	7/16/2009
Q: I have a terrific recipe for carrot cake that I want to change into a carrot bread. Should I just ... A: Patty: An interesting idea - I've never tried that. I would double the amount of flour and maybe cut ...
tunnels in multi grain yeast bread	7/14/2009
Q: We make a 10-grain bread and a dried fruit bread for our restaurant. We use a convection oven ... A: Jack: It could be that the room where you rise your dough has been warmer in the last couple of ...
recipe for cake	7/8/2009
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 ...
crumbling of cake	7/1/2009
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 ...
oven	6/27/2009
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 ...
can't get smooth and elastic dough	6/12/2009
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 ...
air pockets in bread	6/10/2009
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 ...
pitted dough	6/5/2009
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 ...
yeast	6/2/2009
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 ...
humburger buns	5/29/2009
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 ...
Convection oven for Baking cakes	5/23/2009
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 ...
Yeast Free / Mold Free / Fermented Free . . .	5/21/2009
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 ...
cinnamon rolls	5/16/2009
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 ...
Yeast intolerance	5/14/2009
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 ...
heavy bread	5/13/2009
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. ...
heavy bread	5/12/2009
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 ...
ingredients	5/12/2009
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 ...
bread won't rise when baked	5/7/2009
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 ...
baps (scottish bread rolls)	5/6/2009
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 ...
ingredients	5/3/2009
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 ...
priceing baking	4/29/2009
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 ...
baking bread with yeast	4/27/2009
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 ...
Gas Oven Baking	4/21/2009
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 ...
sourdough bread with cracked crust	4/15/2009
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 ...
Pastry	4/14/2009
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 ...
sourdough bread with cracked crust	4/12/2009
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 ...
Pastry	4/12/2009
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" ...
Cheese Roll	4/12/2009
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 ...
Filled sweet bread	4/10/2009
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 ...
Bakeware	4/9/2009
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 ...
Bread Baking	4/7/2009
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. ...
Danish Rolls	4/5/2009
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 ...
Bread Won't Raise Enough	4/2/2009
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 ...
Bread Won't Raise Enough	4/2/2009
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. ...
Yeast rising bread	3/29/2009
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, ...
Seed Bread	3/6/2009
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 ...
bread?	3/3/2009
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 ...
bread?	3/1/2009
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 ...
Sticking popovers	2/28/2009
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 ...
ganache	2/14/2009
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 ...
puff pastry	2/14/2009
Q: Ok...WHERE do you get your puff pastry? We live in Central NY. I lived in Metro NY, on LI for years ... A: Anne Marie: I can't answer specifically, as I live across the country from you. But it should be in ...
Grinding Nuts with Flour for Cookies Recipe	2/9/2009
Q: I am trying a cookie recipe that requires me to grind 1/2 c. almonds, 1/2 c. hazelnuts and 1/2 c. ... A: Marta: You can use a blender to grind the nuts, but I would finish the recipe by hand. You can also ...
hole in yeast bread	1/29/2009
Q: Every time I make cinnamon swirl bread I get gaps of holes where the sugar and cinn are and the ... A: Sue: That is hard to prevent. The only thing I can suggest is to make sure you roll the dough ...
equivalent measurements	1/27/2009
Q: 1 cup of bread cubes = how many slices? A: Catherine: I don't think there is a hard and fast rule for that. It would depend on the size of the ...
Creamsicle Flavoring	1/26/2009
Q: I'm trying to come up with the right combination of flavorings that will give me that Good Humor ... A: How about trying some orange zest or frozen orange juice concentrate? You might need to reduce the ...
Sponges	1/20/2009
Q: I have been reading different pastry books and was wondering what the difference between a genoise ... A: Jane: A genoise is a rich butter cake made with the basic creaming method, though I have also seen ...
POURING FONDANT	1/12/2009
Q: I am wanting to pour fondant over my petit fours. Are they covered with apricot jam in addition to ... A: David: I'm not sure why you would want to use either - fondant is so sweet as it is, it sounds like ...
Coconut macaroon cupcakes	1/12/2009
Q: We had moist cupcakes when I will a little girl (in the '50's) that were called coconut macaroon ... A: Harriet- Macaroons often have ground almonds or other nuts in them, so I would suggest using some ...
ingredients	1/9/2009
Q: what is disodium phosphate? is it similiar to baking powder? also what is annato and cream of ... A: Jade: No, those chemicals don't contain any aluminum. But if you're concerned about them, why don't ...
Banana Bread is too done on bottom	1/6/2009
Q: I have tried reducing the temperature and cooking a few minutes longer but my bread still has a ... A: Adrianna: Do you use a non-stick pan? Those, and any with a dark interior will give you a darker ...
Recipe for yeast bread using corn flour	1/3/2009
Q: I live in Bolivia where the corn flour has the same consistency as white flour. Do you have a good ... A: Ellen: You could use some corn flour in a yeast bread, but I wouldn't use more than 20-25%, not ...
Recipe for yeast bread using corn flour	1/2/2009
Q: I live in Bolivia where the corn flour has the same consistency as white flour. Do you have a good ... A: Even though your corn flour may have the same consistency as all-purpose flour in the US, it is ...
Cake baking with spelt flour	12/28/2008
Q: I am doing all mybaking with spelt flour, which I can tolerate better than wheat flour. My ... A: Maura: I've baked breads and cookies with spelt, but I don't think I've tried cakes. You probably ...
whole wheat sandwich bread help	12/26/2008
Q: I've baked about 10 whole wheat sandwich breads but they always come out dry, wet on the inside but ... A: Jessie: You've got a lot going on in this question, but I'll see if I can help you. First of all, ...
flour	12/20/2008
Q: I just had a great muffin made with what I was told to be Pastry flour. I make them with AP flour ... A: Richard: Pastry flour is lower in protein than all-purpose, and therefore will give you a lighter ...
Bread?	11/27/2008
Q: I've been baking bread for a long time and it always comes out fine for sandwiches. I would like to ... A: Mark: I'm not exactly sure what you're looking for, but I think maybe it would be a basic French ...
chocolate chip cookies	11/27/2008
Q: My uses a time honored recipe for choc chip cookies that always works.Tonight it didn't work.The ... A: Jim: This is a puzzle. One possibility is that the baking powder was old, it won't give any rise if ...
baking madeleines in a gas oven	11/26/2008
Q: I was wondering if you had any tips on baking madeleines in a gas oven...I use the same recipe that ... A: Sue: I'm not sure how much help I can be on this, I've never made Madelines (too rich for me!). A ...

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Elyse Grau

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I can answer any questions about baking. The only thing I'm not too good at is baking pies, nor do I know much about high altitude baking.

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I have been baking for over 30 years. One of my hobbies is creating recipes, most of those for baked goods. I made my own wedding cake. Currently I prefer to bake healthier things. I use a lot of whole wheat and other whole grain flours, and prefer to use less sugar or sugar substitutes in my baking. I do a lot with fruit.

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