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Bread & Pastries/Questions Answered by Expert Ralph Onesti

Subject	Date Asked
Yeast, Pastries & Breads	5/29/2012
Q: can you explain how the behavior of yeast is a benefit to bakers when making bread? your answer ... A: Yeast feeds on the flour (carbohydrate) and creates a gas as a by product. This gas is trapped by ...
oven	5/16/2012
Q: I am opening a second bakery location and wish to buy another oven. We have an electric conventional ... A: If you get the right manufacturer...convection oven are great!! In the better ones, you can usually ...
Thank you, thank you.	5/15/2012
Q: I have never done a sourdough starter. I have spent over 6 hrs on the internet and based upon what I ... A: You are so welcome. There are no secrets in cooking...we all share. Remember to check those olives ...
Sourdough starter follow up	5/12/2012
Q: I have never done a sourdough starter. I have spent over 6 hrs on the internet and based upon what I ... A: All that talk is...I don't know actually...nonsense! Starters are made from the yeast that lives on ...
Sourdough starter	5/11/2012
Q: I have never done a sourdough starter. I have spent over 6 hrs on the internet and based upon what I ... A: If you use yeast...it's not a sour starter. It's really much more simple than that!!!! OK... ...
Bailybaking	4/7/2012
Q: Bagel baking question again. How important is it to plunge bagels into ice water after boiling? And ... A: Hey Frank... You're in luck...by bialys are legendary! My first guess...is proofing! After you ...
Bagel baking	4/3/2012
Q: Bagel baking question again. How important is it to plunge bagels into ice water after boiling? And ... A: .. I think it is important to put the bagels in ice water!!! This will stop the yeast until you can ...
Help	4/1/2012
Q: Explain principles of pastry preparation What is bench rest What is phyllo What is preferment What ... A: .. I'm thinking you're doing a term paper. Are you looking to learn to bake, or just doing ...
Follow-up	3/30/2012
Q: Ralph, the day after you answered my question, I posted a follow-up question. That was three weeks ... A: Yes...it did get lost in cyber space. OK...you have lots of stuff for me too look at. I will have ...
Help	3/28/2012
Q: Why is temperature control important in preparing yeast doughs Explain how to prevent staling in ... A: 1. Dough temperature does two things, lets the dough ferment properly, and the same temperature ...
Loaf Bread/Yeast Rolls	3/10/2012
Q: Ralph, I am a decent home cook, and I can follow recipes with the best of them. However, breads seem ... A: All of these recipes seem just fine. there are a couple of things that concern me: 1. "Punch down ...
Loaf Bread/Yeast Rolls	3/6/2012
Q: Ralph, I am a decent home cook, and I can follow recipes with the best of them. However, breads seem ... A: Density is usually a problem of hydration...not enough. I would be happy to see your formula. But, ...
Donuts	3/2/2012
Q: I made this recipe below: http://allrecipes.com/recipe/crispy-and-creamy-doughnuts After I rolled ... A: Proofing should be in a warm place...80F and the dough should just about double in size when done. ...
Donuts	2/27/2012
Q: I made this recipe below: http://allrecipes.com/recipe/crispy-and-creamy-doughnuts After I rolled ... A: OK... First of all, you do NOT have to pre-proof the yeast...that is nonsense. Use INSTANT yeast ...
Bagel baking	2/10/2012
Q: You helped me out in 2010. I'm turning out some GREAT bagels-thanks. MyI have been using homemade ... A: Bagel boards are actually "flipping" boards. They are usually covered on couche linen. We like to ...
Puff pastry filling	12/29/2011
Q: I've been experimenting with puff pastry lately, and I've run across a little bump that I'm hoping ... A: the French would have you beheaded...lol You know the secret to good French puff ...
Substitute	12/21/2011
Q: I need Nabisco's Zwiebach biscuits for a recipe, but they stopped making them. Do you know of a good ... A: For this formula we use a pre-ferment (sponge) Pre-ferment 55 grams fresh compressed yeast (if you ...
Commercial Oven	12/15/2011
Q: I read recently that you like the brand Vulcan but I wanted to know if Montague was any good. I'm ... A: In most cases, commercial ovens are pretty much even up. If the oven you like meets your needs, and ...
Bread	12/11/2011
Q: I'm getting plenty of lift on the first rise, but the second rise is never as much. Some loaves are ... A: OK...let's see what we have here: OK...let's analyze this: ...
Bread	12/9/2011
Q: I'm getting plenty of lift on the first rise, but the second rise is never as much. Some loaves are ... A: short answer...nope! The yeast has plenty to feed on with the flour. Some questions: 1. are you ...
MACAROONS	12/2/2011
Q: its me again. Please tell me if I can freeze french macaroons after baking and filling. These are ... A: Traditional Macaroons are all egg whites and probably won't freeze well before baking. However, you ...
Flour Free Bread	11/28/2011
Q: I would like to adjust a bread recipe I received through ... A: OK... The rye is heavy! If you're using wheat gluten anyway, and rye is all carbs, to lighten it ...
Flour Free Bread	11/28/2011
Q: I would like to adjust a bread recipe I received through ... A: First off...I do NO gluten free baking! However, from my friends who do, I do know that you don't ...
Making Bread	11/13/2011
Q: I was reading a previous questions/answer session you had with "Linda" about making bread. I have ... A: For a formula to try, go to adagiobakery.gmail and I will send you something to try. For gluten ...
German Christmas Stollen	11/2/2011
Q: I bake quite a lot of yeast breads and am not exactly a beginner. Since moving to Germany several ... A: I have two stollen recipes you might like. If you go to adagiobakery@gmail.com I'll be happy to ...
cake roll	10/31/2011
Q: Is it possible to use a cake mix to make a chocolate cake roll, filled with a marshmellow cream ... A: We're talking "roulade" here...or rolled cake. The trick is to bake the batter on a sheet pan, on ...
baking	10/26/2011
Q: As a beginner how can I improve my skills in bread making,pastries/baking. Thanks A: What a loaded question. That's like asking, "Do you know how to get to Carnegie Hall". Of course ...
raisin bread	10/16/2011
Q: I finally figured out how to make white bread. And I even figured out how to get the crust nice and ... A: First of all, since I can't see your formula, I'm a teensy bit in the dark here. But here is an ...
Pizza Dough	10/3/2011
Q: Okay, Ralph....I give up! I need your advice on pizza dough. I want a soft, chewy pizza dough ... A: Well...it sounds like you've tried everything! First of all, no added gluten and no high gluten ...
yeast baking	9/16/2011
Q: i often make a nut roll cake called "potica"- basic yeast dough and sweet walnut filling- sometimes ... A: In enriched yeasted products like what you're describing, or brioche, etc, caving in is usually a ...
bread	9/15/2011
Q: i would like to know how many loaves of bread can 1kg flour produce. please send me the simplest ... A: How many loaves depends on how you divide. So, if you make a formula based on 1KG flour, you will ...
my cake developes a crack	9/9/2011
Q: Whenever, I bake a cake at home, it develops a complete circular crack. Rather, it looks like a ... A: Ok...to some extent...most of this is normal...almost. And, to some extent, slight cracking of cakes ...
my cake developes a crack	9/8/2011
Q: Whenever, I bake a cake at home, it develops a complete circular crack. Rather, it looks like a ... A: I have a question or two or three. 1. Your oven setting, I hope you mean centigrade and not ...
Ramen noodles	9/3/2011
Q: http://www.ehow.com/how_5162701_make-japanese-ramen-noodles.html I want to try out this recipie, ... A: I went to the recipe you sent. It all looks really straight forward for noodles of any kind. ...
Baking bread	8/24/2011
Q: i was wondering if there is a substitute for baking a loaf in stonewear with a lid? would placing ... A: Baking in stoneware creates a fake oven effect. It is what some do if they don't have oven stones, ...
Help	8/22/2011
Q: What is Fast Rising Active Dry Yeast and give an example? What is Quick Rise Instant Yeast and give ... A: These are all the same product, and the same variety of dried, granular baker's yeast. They can be ...
pastry decoeations	8/19/2011
Q: Many tims when I watch Cupcake Wars on the food channel, that lady judge mentions a decoration on ... A: Your spelling was close enough so that I understood what you meant. Tuiles is the proper ...
Looking for 2 piece antique bread tin....	8/11/2011
Q: My parents had a round, cylinder type black bread tin..there were two pieces to it and a metal coat ... A: Sounds very much like a round "pullman" loaf pan. However, this is an antique, and finding one will ...
replacing all purpose flour	8/4/2011
Q: I have a few recipes that I would like to alter to be a bit healthier. I would like to replace some ... A: There is really no "conversion". If you are talking about bread recipes, I would use the same ...
freezing chelsea buns etc	7/29/2011
Q: I do alot of baking and I just made chelsea buns however I am not sure weather or not they can be ... A: I'm not a big fan of freezing baked goods. However, Chelsea dough is very much like brioche. ...
tough results	7/27/2011
Q: I live in a high altitude, 6500-6700 above sea level. When I make my grandmother's sweet rolls they ... A: Well...you seem to be on track. By the way...there is no problem with the overnight fermentation in ...
Advice on baking bread in oven	7/24/2011
Q: I followed your advice from my earlier question regarding mixers. I purchased a cast iron skillet ... A: OK... The only argument I have is in time savings... Kneading by hand is a killer! If you can't ...
Advice on baking bread in oven	7/23/2011
Q: I followed your advice from my earlier question regarding mixers. I purchased a cast iron skillet ... A: I looked at your spead sheet...all it had was a part of the method and none of the ...
Advice on baking bread in oven	7/23/2011
Q: I followed your advice from my earlier question regarding mixers. I purchased a cast iron skillet ... A: Well Linda... Don't thank me...you did it. In home ovens, making free form loaves (not in a pan) I ...
donut recipe	7/22/2011
Q: I need a donut recipe for a cake donut and a yeast donut. Can I expand the recipes to twenty 23kgs ... A: You sound serious...good for you. I'm going to make a suggestion. There is a book on baking...the ...
tough results	7/20/2011
Q: I live in a high altitude, 6500-6700 above sea level. When I make my grandmother's sweet rolls they ... A: I'm thinking...right off the bat, you're creating too much gluten in the mixer. Remember, if you're ...
Bialys	7/19/2011
Q: Back to the bialy recipe -- I tried making bialys at home and the dough is coming out pretty good. ... A: OK...let's see if we can get this all in. First...a Poolish will be a bit bland. How about trying a ...
Help	7/18/2011
Q: Explain how a pan's surface affects the outcome of the baked product? What else can a sheeter do? ... A: Michael: This site is here to help bakers who are having problems with their bakes to get help. ...
Help	7/16/2011
Q: Explain again What kinds of products can be made from yeast dough? What other benefits does gluten ... A: Yeast doughs make bread, laminated does like croissant, and European breakfast breads like brioche. ...
Mixer for making bread	7/16/2011
Q: I have been reading a number of your questions on this site and I was wondering if you could suggest ... A: Linda: If you are baking on one stone, then I would eliminate the bottom stone and put a rack with ...
Mixer for making bread	7/16/2011
Q: I have been reading a number of your questions on this site and I was wondering if you could suggest ... A: Ok...let's talk mixers... Planetary mixers, such as the Kitchen and and many of its counterparts is ...
Help	7/15/2011
Q: Name 3 characteristics of quick breads? Describe the characteristics of quality yeast products? Name ... A: While this is kind of fun, I think your questions are on the order of "academic" and not specific ...
Help	7/14/2011
Q: What other benefits does gluten give dough? Why is gluten so important in the baking process? Why is ... A: Gluten is there strictly for the structure of the loaf. Temperature is all important for ...
Help	7/14/2011
Q: You are a good helper to me. Explain what occurs in each stage of kneading dough with a commercial ... A: First of all, in a small, artisan commercial bakery, a spiral mixer and not a planetary mixer. ...
Bialys	7/14/2011
Q: Back to the bialy recipe -- I tried making bialys at home and the dough is coming out pretty good. ... A: OK...let's start here: Be as specific as possible and give me your formula and method for making ...
Help	7/14/2011
Q: Explain how to prevent staling in yeast doughs? Define Fermentation and explain when it takes place? A: Please define "carryover baking"...I'm not sure what you mean. Staling is a starch problem. ...
Help	7/14/2011
Q: Name 3 types of doughs that produce a Hamburger bun, a kaiser roll and cinnamon raisin bread? ... A: .. Generally a Hamburger bun is a tight crumb, soft dough. It would most likely contain some sort ...
Making bialys	7/11/2011
Q: I use a standard bagel dough (The Bread Book) to make bialys. 3 oz. and depress the center with my ... A: Ok...I get it now. If you're shaping and putting them right in the fridge, you have essentially ...
Making bialys	7/11/2011
Q: I use a standard bagel dough (The Bread Book) to make bialys. 3 oz. and depress the center with my ... A: Ok...bialys are special... Regardless of the dough...and I think bagel dough is a bit tough for a ...
Leftover Batter	7/3/2011
Q: I realize cake isn't under what you listed as your expertise (although cake might be considered a ... A: The problem with cake is that the leavening is done with chemicals...Baking soda, and baking powder. ...
Bagel help!	6/26/2011
Q: I REALLY need your help. I have to defrost bagels and I do that at room temp. I also defrost ... A: Oh...ok. Normally, bagels are mixed, proofed, boiled in some sort of sweet water, than baked. So ...
moisture in plum cake with electric oven	6/25/2011
Q: sponge cake.i am baking in firewood right now with great moisture but want to discard it due to ... A: We bake in several types of ovens for cakes and pies. In most cases, we use a gas fired, convection ...
production pars	6/23/2011
Q: I am trying to establish par levels for the bakery I work at. The previous baker didn't keep ... A: If I understand you correctly, you're trying to determine how much of what to make when...is that ...
Chewy and sticky interior	6/23/2011
Q: i had this problem. sometimes the interior crumb of my bread fell like chewy and sticky to the ... A: What we have here appears to be a rather rich toast type bread. First thing I would try is changing ...
cannoils and moisture	6/3/2011
Q: Can you please tell me how to keep cannoli shells crisp in humid weather? Thank you Jeanne A: The cannoli shell is one of those items that if not fresh...are no fun. If you're making your own ...
Poppy Seed Filling Exploding	5/31/2011
Q: We make Hungarian nut and poppy seed rolls. The filling on the poppy seed tends to explode. It ... A: OK... It seems to me your formula for the dough is an enriched Danish type dough. And it also ...
Poppy Seed Filling Exploding	5/25/2011
Q: We make Hungarian nut and poppy seed rolls. The filling on the poppy seed tends to explode. It ... A: If you get me your formula for the filling, and the formula for the roll, I'd be happy to see where ...
whole grains tortillas	5/24/2011
Q: Could you tell me as what would be the best preservatives that can be used for the tortillas for a 4 ... A: Sorry...we are an artisan bakery and never use preservatives of any kind!!!! Although freezing ...
Bagels, retarding	5/14/2011
Q: Hey Ralph, I am trying to figure out how to get rid of these blisters and have a smooth looking ... A: I never retard my bagels over night just because of the blister thing. Putting dough made with ...
too much bicarbonate of soda	4/27/2011
Q: I just made a huge loaf of soda bread for the whole family. I have always done it with baking ... A: First of all...I use both baking soda and baking powder in my formula. One works with moisture, the ...
Bread	4/24/2011
Q: When I get bakery breads they are tall, bulky and soft in the grain. If I were to bake a similar ... A: There are a few easy rules to making "free formed loaves" 1. Proofing...if you proof too long...you ...
Making a hardened roll soft again	4/7/2011
Q: I have the last soft roll in the bag, and the roll has gone hard. I really don't want to throw it ... A: LOL...just can't give up that last roll can you. Once all the moisture is gone, it's tough to ...
preserving tortillas for long periods	3/22/2011
Q: I need to preserve tortillas at an ambient temperature for a long period of time .Approx 3 ... A: Well...if you think adding chemical preservatives is the answer for you, then you need to contact ...
preserving tortillas for long periods	3/21/2011
Q: I need to preserve tortillas at an ambient temperature for a long period of time .Approx 3 ... A: Ambient usually refers to the temperature around us and I don't think you mean that. And in the ...
sourdough questions	3/16/2011
Q: I have a good little 'mother dough' going that I have made from plain and wholemeal flour and fresh ... A: You know the old saying....if it ain't broke...don't fix it. The test of a levain is the raising of ...
Ingredients	3/12/2011
Q: Ralph, Sorry I forgot the yeast.One thing I forgot to let you know was that here in the Philippines ... A: Gary... No reason to do away with the egg...it's fine...I was just curious! I think the thing ...
Ingredients	3/12/2011
Q: Ralph, Sorry I forgot the yeast.One thing I forgot to let you know was that here in the Philippines ... A: OK...I have your formula ready. Go to adagiobakery@gmail.com and I'll send it to you. A few hints: ...
Ingredients	3/12/2011
Q: Ralph, Sorry I forgot the yeast.One thing I forgot to let you know was that here in the Philippines ... A: .. Got it! Now then, let's do this. I'm converting your present formula to weight. I will put ...
Ingredients	3/12/2011
Q: Ralph, Sorry I forgot the yeast.One thing I forgot to let you know was that here in the Philippines ... A: No problem with the yeast...so how much do you use? And sweeter bread is fine. If you let the milk ...
adjusting ingredients	3/10/2011
Q: Ralph,I am about to increase bread production,I have been making a 2 loaf recipe and then just ... A: OK... I'm going to convert this to weight. You need a scale. I work in grams. Now then, as far as ...
adjusting ingredients	3/10/2011
Q: Ralph,I am about to increase bread production,I have been making a 2 loaf recipe and then just ... A: OK Gary... If you give me the amounts of the ingredients, and how many loaves it makes, I'll ...
adjusting ingredients	3/6/2011
Q: Ralph,I am about to increase bread production,I have been making a 2 loaf recipe and then just ... A: Saying that a mixer can do a certain amount of loaves is a bit ambiguous. Remember, we sit on ...
flour	2/23/2011
Q: How to Increase the stability(Farinograph) of flour which having 29% wet gluten? (flour additives) ... A: Ok...I'm looking at your ash content and stability and what I see is normal, all purpose flour with ...
flour	2/23/2011
Q: How to Increase the stability(Farinograph) of flour which having 29% wet gluten? (flour additives) ... A: OK... Generally, I'm against adding anything to flour! Tell me what it is you're making, and what ...
honey	2/17/2011
Q: hard crust. Could this be from honey? or maybe improper yeast development? thanks, nicole. A: I don't thing it's the honey. It sounds as though it may be underbaked. Can you share your formula ...
Cake Science	2/12/2011
Q: I like baking a lot. I would like to be able to make my own recipes for things like cake. So, first ... A: Well, I applaud your intestinal fortitude! Cakes are fairly simple. Cakes rise on Baking soda and ...
Baking ingredient	2/12/2011
Q: I want ask there are how many type of flour and their function to make different dough.. (all ... A: And that's not a problem...I'm all yours... Now then...let's start with bread: Normal "bread ...
Pumpernickle bagels	2/5/2011
Q: yesterday made the most wonderful pumpernickel bagels I have ever eaten, just amazing! The Meister, ... A: mmmmmmmmmmmmmmmmmmmmmmmmm... Dark sour to me would be a normal sour starter made from dark rye. It ...
crumbly bread	1/31/2011
Q: I have been making bread for a couple years now and have always had satisfactory results. I have ... A: That's just fine. We use 100% whole wheat formulas as well. The trick with 100% whole wheat is ...
crumbly bread	1/31/2011
Q: I have been making bread for a couple years now and have always had satisfactory results. I have ... A: 1. If you are using all purpose flower and your Kitchen aid...from what you tell me you are not ...
Bread Hollow in middle	1/26/2011
Q: I just read about a person having this problem. The answer said they never heard of a loaf coming ... A: Letting it rise too long will usually make the bread drop and sag since you have let the yeast eat ...
Bread Hollow in middle	1/24/2011
Q: I just read about a person having this problem. The answer said they never heard of a loaf coming ... A: Ouch...are you mad at the bread...no beating the poor thing! And I hear your frustration and ...
temperature	1/23/2011
Q: why is the temperature of baking cakes is different with bread?? why? A: Cakes are denser ( more a batter item ) and in most cases enriched with egg and mild and sugar, etc. ...
pumpernickel bagels	1/16/2011
Q: I wanted to respond to your question about the stone, but was unable to, so I had to pose another ... A: If you have Microsoft Excel on your computer...I can shoot you a formula page to play with. Go to ...
oven spring	1/10/2011
Q: ralph, I had a problem with oven spring. Mostly my bread are sweet type of bun. And I'm wondering ... A: First...let's talk 'dough improvers'...I don't use them. If you have a good grade of flour, as in ...
How to open a bakery?	1/8/2011
Q: I am a young entrepreneur looking for information about bakeries which I know nothing about. I wish ... A: I think you're putting the proverbial cart before the horse. First, if you do not bake yourself, ...
Baking sour dough bread	1/4/2011
Q: I bake2-3 loaves weekly using my own starter,and have for several years. Sometimes,the"crust" will ... A: I was thinking about your problem last evening. Do you score your bread? When you score, you are ...
bagels	12/27/2010
Q: Hey Ralph, I asked another expert, but they said they were "probably not the best person to ask.: ... A: If you use jam or Jelly...you get a red bagel!!!! You can use frozen or, I prefer, dry ...
sugar substitution in Amish Friendship bread	12/3/2010
Q: my father in law gave us a starter and instructions to make a Amish Friendship Bread. We struggled ... A: I wouldn't substitute! I would find what portion of the flour the sugar is. Example... If the ...
baking stone or no baking stone	12/3/2010
Q: I wanted to respond to your question about the stone, but was unable to, so I had to pose another ... A: Well... You seam to have the problem well in hand...congratulations!!! All bread products come out ...
sour cream flavors in pastries	12/1/2010
Q: How do i get the sourcream tartness in pastries?my experiance is that recipies that use sourcream ... A: I think you need to find a better formula for your coffee cakes. I would look up something with ...
Yeast for Bread Baking	12/1/2010
Q: I grew up in Michigan eating homemade bread that my mother and grandmother made every week. Now ... A: Well...first we need to know how much each "cake" or fresh yeast weighs. If you are baking at home, ...
sour cream flavors in pastries	11/30/2010
Q: How do i get the sourcream tartness in pastries?my experiance is that recipies that use sourcream ... A: What is it you're making that you want tart? And, tart would come from Buttermilk, not so much sour ...
cool whip brand topping	11/24/2010
Q: I would like to pipe some cool whip decoratively onto a pie, will it work as is or can I thicken the ... A: You could try this... 1 tsp. unflavored gelatin 1 c. heavy whipping cream, at least 24 hours old 4 ...
bad yeast	11/17/2010
Q: I'm in the process of making my third loaf of bread (in a bread machine) with some yeast I bought ... A: OK... Not sure what the whole wheat setting would do! Whole wheat has more protein and therefore ...
bad yeast	11/16/2010
Q: I'm in the process of making my third loaf of bread (in a bread machine) with some yeast I bought ... A: Ok...one step at a time. I assume you area using Instant Yeast, or Rapid Rise or some such product. ...
baking stone or no baking stone	11/16/2010
Q: I wanted to respond to your question about the stone, but was unable to, so I had to pose another ... A: By the way... When you take the bagels out of the fridge, and plunge them into the boiling water, ...
last e-mail question	11/16/2010
Q: I just read your message, did you get the other longer e-mail ( that one was just a correction to ... A: I just answered it. Over proofing is always a problem...that will make anything collapse. I know ...
wrinkled Bagels	11/16/2010
Q: I am having trouble with my bagels getting a wrinkled skin after pulled from the oven...what would ... A: OK... Here is my formula: Flour; High Gluten ( 14% protein ) 100% Water: 58% Diastatic Malt ...
Cornflour pastry	11/14/2010
Q: I want to make very light pastry for e.g. samosas - normal flour seem too heavy - can you use just ... A: The differences in flour is the way in which it is milled, and from which part of the wheat kernel ...
Cornflour pastry	11/14/2010
Q: I want to make very light pastry for e.g. samosas - normal flour seem too heavy - can you use just ... A: Cornflour will be heavy. When you say "normal" flour, do you mean all purpose? If you are using ...
wrinkled Bagels	11/6/2010
Q: I am having trouble with my bagels getting a wrinkled skin after pulled from the oven...what would ... A: .. Your boiling time seems very long. We do less than a minute! Around 45 seconds is more than ...
BREAD FELL AT THE LAST MINUTE	11/6/2010
Q: I am making a French Bread recipe which I have been successful with in the past. Today the dough ... A: The dough needs to proof in the pan. If it set outside the pan for a long time, the proofing ...
BREAD FELL AT THE LAST MINUTE	11/5/2010
Q: I am making a French Bread recipe which I have been successful with in the past. Today the dough ... A: Let's see... You mix the dough and let it ferment for about an hour? Then you degas and let it ...
moldy bread	10/12/2010
Q: What types of bread mold faster - wheat, white, rye, or pumpernickel and why? A: Mold grows on any dead organic matter with the right moisture and temperature. Some molds can live ...
Challah bread	10/5/2010
Q: I have been buying/eating/baking challah bread for my entire life and I have a basic question. It ... A: Well... It sounds like you're on your way. The formula above sounds adequate enough. I would use ...
Challah bread	10/5/2010
Q: I have been buying/eating/baking challah bread for my entire life and I have a basic question. It ... A: First of all, because Challah is usually braided, it is made from a sturdier dough (lower hydration) ...
Bread	9/23/2010
Q: I have baked bread in a electric oven several times and that I have shifted i have purchased a ... A: First...it is very difficult to make bread in a Microwave/Convection oven for a couple of reasons: ...
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: Sounds like a cookie destined for "cakey". Let's try this: 9 ounces unsalted butter at room temp. ...
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: Sometimes the difference is in the leavening agent. Sometimes it's the flour...all flour is not ...
Doughy bread	9/17/2010
Q: I recently followed a recipe for a COB loaf. The first time it came out fine the second time the ... A: OK...I don't have your recipe...but here are some run of the mill hints: 1. Dough temperature is ...
powdered sugar	9/16/2010
Q: Sometimes my powdered sugar tastes funny. I notice it when I'm making an icing. The other day I ... A: My first question would be, "where did you purchase the sugar?" Secondhow old? Sugar usually hangs ...
measurements	9/14/2010
Q: how many tea spoons or tablespoonfuls to fill mini,regular and jumbo muffin tins A: Wow...that's a good question. And...and part of my answer...I have aTeaspoons or tablespoons of ...
blisters on raised donuts	9/13/2010
Q: I have been having problems with blisters on my raised donuts, more on rings and bars than on ... A: That sounds a bit hot to me. The sheeting or rolling pin is fine as long as you keep it even. ...
blisters on raised donuts	9/13/2010
Q: I have been having problems with blisters on my raised donuts, more on rings and bars than on ... A: 1. at what temperature are you frying? 360F should do it and you should use a thermometer and ...
Cinnamon Donuts	9/8/2010
Q: I have been trying to make homemade Cinnamon donuts with little success. I love the soft, chewy ... A: OK... Try this: Pre ferment: 2 ounces fresh compressed yeast. If you're using instant use 0.4 ...
pizza dough	8/23/2010
Q: what role does sugar do in pizza dough, why put it in the pizza dough? A: Sugar in pizza dough...I don't think so! If you are using all purpose flour, as in the case of King ...
sourdough starter	8/23/2010
Q: Is it possible to freeze sourdough starter for later use. I will be away and won't be able to feed ... A: You can try!!! However, the longer yeast stays frozen, the more of the little critters die. I will ...
Cooking in grill microwave oven	8/21/2010
Q: We have purchased one microwave grill oven(microwave 1200 watt and grill 1000 watt).Can i bake cakes ... A: Most of the Microwave ovens can also do normal convection in two ways. One way is using the ...
croissants	8/18/2010
Q: I'm making croissants and accidentally added all the butter while mixing have I ruined the batch or ... A: Are you telling be you put the roll in butter along with the dough butter??? If so, you can up all ...
whole wheat bread	8/15/2010
Q: Why does my whole wheat bread get really bubbly when it rises and then it looks lumpy after it is ... A: First of all...I'm guessing since you like to bake, you might have a kitchen scale...I'm hoping. ...
whole wheat bread	8/14/2010
Q: Why does my whole wheat bread get really bubbly when it rises and then it looks lumpy after it is ... A: First, in order to troubleshoot the problem, we need to leave out extra stuff like dough enhancers. ...
Rolls 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: 1. Do NOT heat the liquid. You must figure in room temperature, flour temperature, pre=ferment ...
Cinnamon rolls with gaps	7/19/2010
Q: Although it doesn't always happen, sometimes when I bake cinnamon rolls they will come out with ... A: OK...got it. First...the "gap" isn't terribly bad, although a bit unsightly. We eat with our eyes ...
Cinnamon rolls with gaps	7/18/2010
Q: Although it doesn't always happen, sometimes when I bake cinnamon rolls they will come out with ... A: .. Hard to tell without seeing the "gap" I assume this is a yeast formula? A couple things come ...
Gluten-Free baking	7/15/2010
Q: Is there any advantage to letting "Gluten-Free" yeast bread dough rise twice before putting it in ... A: .. My fault...I spelled his name incorrectly. It's Richard Coppedge ...
Gluten-Free baking	7/14/2010
Q: Is there any advantage to letting "Gluten-Free" yeast bread dough rise twice before putting it in ... A: Usually, any yeast bread takes two "proofings" or rises. The first is just after it is mixed, and ...
Sticky Dough	6/27/2010
Q: When I watched this video: http://www.gourmet.com/magazine/video/2008/03/bertinet_sweetdough it ... A: The kneading you describe...folding, pushing away from you etc is acceptable on drier, more normal ...
Sticky Dough	6/26/2010
Q: When I watched this video: http://www.gourmet.com/magazine/video/2008/03/bertinet_sweetdough it ... A: . Patience!!! This is exactly how to handle sticky dough... But...you need...or knead...to have ...
donut	6/24/2010
Q: ok, im new to this. i am not jewish but i wanted to make those jelly filled donuts, the most popular ... A: A doughnut by any other name... If you were German...this would be a Berliner! This is a pretty ...
scoring/slashing	6/17/2010
Q: .. I'm very curious about how to make perfectly flat disk berliner. I've tried so many different ... A: .. I'm thinking you didn't let it proof enough. The dough is ready when almost doubled in ...
berliner shape	6/16/2010
Q: .. I'm very curious about how to make perfectly flat disk berliner. I've tried so many different ... A: .. Well...you got me there. The traditional berliner (dough nut) is fried after proofing in the ...
Honey Buns	6/11/2010
Q: I had a friend who made honey buns at home that were really close to a store bought honey bun ... A: I'm on the bread side of things and my wife is the pastry chef. When we do "sticky buns" I make the ...
sour dough bread	5/28/2010
Q: I have been baking sour dough bread for several years. I have noticed that the bread rises much ... A: LOL...the plight of the baker. Well...I find levain or sour breads should take longer. Bulk ...
Extended Shelf-life	5/28/2010
Q: I am running a project to extend mould free shelf-life of bread products to +4 weeks without using ... A: The shelf life of bread depends on a few things: 1. simple straight doughs...no preferment, last ...
Biscotti baking	5/24/2010
Q: Several questions re. bagel baking. 1. Protein % of flour? Hydration % of dough? 2. Use diastolic ... A: .. I don't see anything in particular that would point to cracking. And traditionally, biscotti is ...
Bagel baking	5/22/2010
Q: Several questions re. bagel baking. 1. Protein % of flour? Hydration % of dough? 2. Use diastolic ... A: For bagels, I like high protein (high gluten flour) We use Sir Lancelot from King Arthur. If you're ...
Whole wheat bread texture	5/19/2010
Q: I grind my own flour and make whole wheat bread with only whole wheat flour. My recipe uses gluten ... A: First of all the age of flour is important. Too fresh is not good. Generally flour is left to age ...
Bread collapes	5/14/2010
Q: can you tell me why my bread collapses even though it has risen well and prior to baking. A: I'm thinking you're letting it proof too long. Proofing is affected by many things: 1: formula: ...
bread problem	5/3/2010
Q: I have been successfully baking a single-rise, multi-grain bread for 35 years. Nothing seems to have ... A: !! I'm laughing out loud...and it's a good thing. It's all good. Once you get used to the little ...
bread problem	4/30/2010
Q: I have been successfully baking a single-rise, multi-grain bread for 35 years. Nothing seems to have ... A: Consistency is the key!!!! Dough temperature MUST be the same...day...after day...after day. ...
oven	4/29/2010
Q: what type of oven is used to bake a loaf of bread and can you send me the recipe of baking a loaf of ... A: You can use a normal home oven. If you're going to make it in a pan...you don't need a stone. If ...
Dense Whole wheat bread	4/27/2010
Q: I am a recent bread baker. I started by baking bread with 85% whole wheat...the result was bread ... A: OK... This looks like a regular formula. The yeast is a bit much...try 2% Oil is OK...you don't ...
bread problem	4/27/2010
Q: I have been successfully baking a single-rise, multi-grain bread for 35 years. Nothing seems to have ... A: .. Well...there is something here to troubleshoot. Let's mention some things that may change from ...
Dense Whole wheat bread	4/25/2010
Q: I am a recent bread baker. I started by baking bread with 85% whole wheat...the result was bread ... A: OK... Well...with all that sugar...the bite of whole wheat won't be there. First of all, 100% ...
yeast bread dough pulling apart	4/23/2010
Q: I have been grinding my own wheat flour and baking bread, and about half the time they come out ... A: A lot to troubleshoot here. So we'll do this a step at a time. Grinding your own flour is ...
Bread Flour..	4/19/2010
Q: 1. I have flour Protein 10%,Wet Gluten 24% but that problem it is a this bread good for raise volume ... A: Nazir... I'm not exactly sure what it is you're saying...or what the problem is. Let's take this ...
DENSE TEXTURE AROUND EDGE	4/4/2010
Q: Making a dutch oven bread. The crust and taste are excellent and the loaf forms nicely in the ... A: Since you sometimes have the same results with pans...I suspect it's something other than the dutch ...
DENSE TEXTURE AROUND EDGE	4/3/2010
Q: Making a dutch oven bread. The crust and taste are excellent and the loaf forms nicely in the ... A: I'm not exactly sure what you're saying... 1. Is the part you don't like at the bottom near the ...
cinnamon rolls	3/14/2010
Q: To questions: 1. My cinnamon rolls are the very large type. Can I use the same recipe for dough ... A: Sounds like you're on the right track. Freezing will do in some of the yeast...but not all. They ...
whole wheat bread	3/12/2010
Q: My ww bread falls in the oven after it has risen beautifully in the pan. The middle just sinks down ... A: If it's rising beautifully in the pan, I suspect the product is over proofed. When proofing, you ...
cinnamon rolls	3/11/2010
Q: To questions: 1. My cinnamon rolls are the very large type. Can I use the same recipe for dough ... A: No matter what the size, the same dough can be used. There are many doughs used successfully in ...
bread recipe	3/5/2010
Q: In a US recipe, it calls for Wheat Bran. Is this the same as Bakers Bran? Would it mean Oat Bran? ... A: the extra water...and it was a bunch...probably made the bread slack and dense. Ok... Would you ...
bread recipe	3/5/2010
Q: In a US recipe, it calls for Wheat Bran. Is this the same as Bakers Bran? Would it mean Oat Bran? ... A: Bakers Bran is wheat bran...finer particles. It is a different grain than Oat. I'm thinking the ...
Pastry Chef	2/24/2010
Q: I chose to be a pastry chef because that is what I would like to be once I'm out of high school. If ... A: Let's take your items one by one: 1. Health benefits are a function of the individual company. They ...

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Anything to do with yeasted doughs: First off...Please do not include sensitive material and please do not set your question to "private". Remember...my answers may benefit someone else with the same problem. Breads: sourdough, levain, rye, brioche, laminated doughs, French doughs, straight dough, enriched doughs, danish, etc.

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I grew up in the pastry business in South Philadelphia many years ago. I trained with the best in bread baking artisan style loaves.

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Bread Baker's Guild of America

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Trained with the family in the family business, and award winning bread artisans

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