| Subject | Date Asked |
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| 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 ...
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| 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, ...
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| 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 ...
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| 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 ...
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| 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 ...
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| 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 ...
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| 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 ...
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| 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 ...
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| 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 ...
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| 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 ...
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| 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 ...
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| 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 ...
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| 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 ...
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| 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 ...
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| 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 ...
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| 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 ...
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| 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 ...
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| 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 ...
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| 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 ...
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| 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 ...
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| 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 ...
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| 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 ...
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| 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 ...
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| 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 ...
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| 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 ...
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| 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 ...
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| 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 ...
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| 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 ...
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| 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 ...
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| 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 ...
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| 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 ...
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| 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 ...
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| 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 ...
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| 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 ...
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| 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 ...
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| 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 ...
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| 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 ...
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| 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 ...
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| 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, ...
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| 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 ...
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| 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 ...
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| 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 ...
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| 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 ...
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| 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 ...
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| 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 ...
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| 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 ...
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| 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 ...
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| 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 ...
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| 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 ...
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| 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 ...
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| 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 ...
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| 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 ...
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| 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 ...
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| 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 ...
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| 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 ...
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| 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. ...
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| 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 ...
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| 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 ...
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| 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 ...
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| 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 ...
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| 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 ...
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| 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 ...
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| 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 ...
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| 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 ...
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| 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 ...
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| 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 ...
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| 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 ...
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| 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" ...
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| 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 ...
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| 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 ...
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| 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 ...
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| 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. ...
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| 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 ...
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| 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 ...
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| 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. ...
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| 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, ...
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| 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 ...
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| 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 ...
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| 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 ...
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| 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 ...
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| 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 ...
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| 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 ...
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| 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 ...
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| 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 ...
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| 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 ...
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| 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 ...
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| 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 ...
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| 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 ...
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| 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 ...
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| 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 ...
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| 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 ...
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| 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 ...
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| 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 ...
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| 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 ...
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| 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, ...
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| 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 ...
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| 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 ...
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| 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 ...
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| 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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