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Bread & Pastries/Questions
| Subject | Date Asked | Expert |
| 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 ... | ||
| 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 ... | ||
| 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 ... | ||
| 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 ... | ||
| 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 ... | ||
| 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 ... | ||
| 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 ... | ||
| 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 ... | ||
| 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 ... | ||
| 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 ... | ||
| 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 ... | ||
| 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 ... | ||
| 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 ... | ||
| 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 ... | ||
| 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 ... | ||
| 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 ... | ||
| 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 ... | ||
| 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 ... | ||
| 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 ... | ||
| 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 ... | ||
| 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 ... | ||
| 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 ... | ||
| 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 ... | ||
| 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 ... | ||
| 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 ... | ||
| 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 ... | ||
| 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 ... | ||
| 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 ... | ||
| 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 ... | ||
| 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 ... | ||
| 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 ... | ||
| 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 ... | ||
| 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 ... | ||
| 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 ... | ||
| 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 ... | ||
| 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 ... | ||
| 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 ... | ||
| 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 ... | ||
| 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 ... | ||
| 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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Robert Connolly
Top Expert on this page
Expertise
anything pertaining to baking and bakery issues
Experience
19 years self employed,10 years previous baking experiance,3 years food service
Education/Credentials
i year college
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nationwide website/shipping of cookies,bakery gift items,ect.
retail location.
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