| Subject | Date Asked | Expert |
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| flour | 12/20/2008 | Elyse Grau |
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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| Puff pastry | 12/15/2008 | Heinz Henze |
Q: Can you refreeze puff pastry once it has been thawed? I had to make desserts for a large group of ...
A: Yes you can refreeze puff dough once it has thawed, but once it has thawed it will lose a little bit ...
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| baking powder | 12/15/2008 | Heinz Henze |
Q: how do I know baking powder and baking soda fresh and I can use for cake. thanks
A: There should be a freshness date on the outside of the package. After about 6 months soda and ...
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| sinking bread | 12/11/2008 | Heinz Henze |
Q: I have a problem with baked bread, it rises and bakes great, but when i take the loaf out of the pan ...
A: I believe that you are proofing to dough too much. Try cutting the final proof time by ten minutes ...
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| Bread/Lemon Juice | 12/11/2008 | Heinz Henze |
Q: I have a bread recipe that calls for lemon juice. What is the purpose/effect of the lemon juice? ...
A: Sorry that it took so long to get back, it's pretty busy at the bakery right now. But here's the ...
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| Bread/Lemon Juice | 12/8/2008 | Heinz Henze |
Q: I have a bread recipe that calls for lemon juice. What is the purpose/effect of the lemon juice? ...
A: The lemon juice in the bread recipe can do a few different things depending on the quantity called ...
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| powdered sugar | 12/3/2008 | Robert Connolly |
Q: I would like to know how long powdered sugar lasts? I've had a bag of powdered sugar in my cupboard ...
A: candy,candy?with a sugar question? this is a first for me so here goes,as a professional i have ...
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| fococcia bread | 11/29/2008 | Heinz Henze |
Q: Do you have a faily simple recipe for fococcia bread? I love the bread but I am not very good a ...
A: Sorry, but no I don't have a recipe for foccacia, but if you go to recipesource.com there are ...
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| Bread? | 11/27/2008 | Elyse Grau |
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 | Elyse Grau |
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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| Christmas Stollen | 11/26/2008 | Heinz Henze |
Q: I have been making this for over thirty years and even though it tastes delicious, I still have the ...
A: I would use the paddle to mix the flour and margarine, and then switch to the hook when you add the ...
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| baking madeleines in a gas oven | 11/26/2008 | Elyse Grau |
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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| baking | 11/25/2008 | Heinz Henze |
Q: is phyllo dough the same as puff pastry? i'm making a goat cheese and muffin tart in the oven... ...
A: Yes it would work, I would use around 7 layers of phyllo dough, and maybe brush the layers with a ...
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| baking | 11/25/2008 | Heinz Henze |
Q: is phyllo dough the same as puff pastry? i'm making a goat cheese and muffin tart in the oven... ...
A: As you work with the phyllo you take out one sheet and keep the rest of the stack covered. Then ...
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| baking | 11/24/2008 | Heinz Henze |
Q: is phyllo dough the same as puff pastry? i'm making a goat cheese and muffin tart in the oven...
A: To answer your question, no they are not the same. Puff pastry dough is a dough made up of many ...
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| Christmas Stollen | 11/24/2008 | Heinz Henze |
Q: I have been making this for over thirty years and even though it tastes delicious, I still have the ...
A: I have a few more questions as to the method of preparation that you are using when you are making ...
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| Christmas Stollen | 11/23/2008 | Heinz Henze |
Q: I have been making this for over thirty years and even though it tastes delicious, I still have the ...
A: Well let's see what we can figure out with this. 1) Yes the yeast will be hard to dissolve in the ...
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| Yeast | 11/23/2008 | Heinz Henze |
Q: I have an old recipe that calls for one "cake" of yeast. Is that equivalent to one envelope of ...
A: Cake yeast comes in 2 sizes, a .6 oz. cake and a 2 oz. cake. One packet of active dry yeast is ...
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| baking in a gas oven | 11/23/2008 | Robert Connolly |
Q: i am having a terrible time making a banana cake in my gas oven. i moved and always had an electric ...
A: laurie,don't adjust the recepie yet,all baking pans will work relatively well in gas ovens,keep in ...
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| flour | 11/21/2008 | Robert Connolly |
Q: I cannot get high gluten flour in Italy, what can I use in place of it. I am trying to make New York ...
A: gay,you need high gluten flour,or the bagels will not come out right,gluten means protien and gives ...
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| Canola Oil | 11/21/2008 | Heinz Henze |
Q: When baking cakes, breads, etc. can you substitute canola oil for vegetable oil? Thanks
A: I don't know why canola oil wouldn't work as a substitute for vegetable oil in a recipe. But one ...
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| Pizza Dough | 11/20/2008 | Heinz Henze |
Q: What causes pizza fough to turn out tough
A: There are a couple of things that might make a pizza dough turn out tough after being baked. Without ...
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| biscuts | 11/19/2008 | Heinz Henze |
Q: How big of a single biscut can one make with a 25 pound sack of flour please. Thank you for an ...
A: So ya like biscuits I take it. The answer to your question depends on the recipe you use for ...
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| pizza dough | 11/19/2008 | Heinz Henze |
Q: Is egg needed in a pizza dough? why/why not? Thanks!
A: To answer your question, no egg is not needed in pizza dough. And actually I have never used a ...
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| baking in a gas oven | 11/17/2008 | Robert Connolly |
Q: i am having a terrible time making a banana cake in my gas oven. i moved and always had an electric ...
A: laurie,you just have to learn the different qualities of gas baking,this will take time and ...
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| Almond Paste | 11/14/2008 | Robert Connolly |
Q: If I use the food processor to grind almonds will the paste come out smooth without grumps? Do I ...
A: pat,it is possible to get it smooth,i don't use these machines in my work but i have seen them do ...
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| Air pocket on top of the bread | 11/13/2008 | Robert Connolly |
Q: I read the question and answer about the big air pocket on top of the bread. I have the same ...
A: jen,this could be a case of too much yeast so try cutting down on the yeast a little in combination ...
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| Scones | 11/6/2008 | Robert Connolly |
Q: When I bake scones they rise well but lean to one side, how can I avoid this. It doesn't make any ...
A: eleni,lets think about this scientificly,what is pushing one side up as opposed to another,more ...
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| Corn Flour | 10/29/2008 | Robert Connolly |
Q: Do you have a reciepe for pastry using ONLY corn flour please??
A: peter, sorry i do not have anything like this in my cataloge,it may not exhist at all so don't be ...
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| banana bread | 10/27/2008 | Robert Connolly |
Q: I've tried several different banana bread recipes and they all turn out the same - they don't rise, ...
A: melissa,it could be many things,without spacific details it is hard to pinpoint so i'm going to tell ...
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| Baking powder vs. yeast in bread? | 10/25/2008 | Robert Connolly |
Q: Robert - I'm a mid-term bread baker thanks to a terrific bread machine. I'm trying to move beyond ...
A: bill,nice to see real interest! this is how discoveries are made,by people just like you willing to ...
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| donuts | 10/21/2008 | Robert Connolly |
Q: I used a yeast donut recipe to deep fry donuts. They did raise but were dense. We have a pastries ...
A: russ, it is impossible to speculate how they make thier donuts just by your description,i would need ...
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| Frozen Pie - Baking | 10/19/2008 | Robert Connolly |
Q: I've made and frozen several pies; when baking them, would it be best to thaw it out at room ...
A: susan,i have done both,as long as the inside temp is sufficient to kill any germs,there is no ...
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| whole wheat bread baking | 10/12/2008 | Robert Connolly |
Q: "I recently baked a loaf of 100% whole wheat (flour) bread in my bread machine. My husband said it ...
A: teresa,it is not realistic to try and make 100% whole wheat flour bread,it lacks the properties that ...
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| a quest ion about nut rolls | 10/8/2008 | Robert Connolly |
Q: Bob, I am making nutrolls(the individual ones) and would like to know if I can prepare the mix,fill ...
A: darlene,as lons as they are in a tightly sealed container,they will keep and the yeast will come ...
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| Use of Cooked Pudding - NOT instant | 9/30/2008 | Robert Connolly |
Q: Good Afternoon, I have several boxes of the above but am too lazy to go thru the directions to make ...
A: pease keep in mind the description of my experiance on my profile,i am a professional commercial ...
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| inedible pretzels | 9/28/2008 | Robert Connolly |
Q: What would make a pretzel so hard, it could not only be eaten, it was too hard to even break? I had ...
A: thelma,believe it or not,that is exactly how they are supposed to be,i had the same experiance as ...
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| request | 9/28/2008 | Robert Connolly |
Q: i am meisam nasiri , studying chemistry in one of iran 's universities ,sophomore ,working in a ...
A: wow,you are studying chemistry,you probably know more than i do about this stuff but i will do my ...
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| Use of Cooked Pudding - NOT instant | 9/27/2008 | Robert Connolly |
Q: Good Afternoon, I have several boxes of the above but am too lazy to go thru the directions to make ...
A: adrian,i am not quite sure what you are asking me,i think you want to know if a recepie that calls ...
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| crossant | 9/14/2008 | Robert Connolly |
Q: i bought crossant pack which is ready made flour. now im confused that how to make dough n how much ...
A: emma,i'm not sure what is going on here,i think you have a product which has all the components to ...
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