You are here:
- Home
- Food/Drink
- Home Cooking
- Bread & Pastries
Bread & Pastries/Questions
| Subject | Date Asked | Expert |
| Gas Oven Baking | 4/21/2009 | Elyse Grau |
| Q: I just baked an orange pound cake in a gas oven (GLEM) for about 50 mins on the middle shelf . This ... A: Sui Yin: I suspect that the oven temperature is off a bit. I suggest you get an oven thermometer ... | ||
| sourdough bread with cracked crust | 4/15/2009 | Elyse Grau |
| Q: My mom passed away without teaching me all her secrets. I have her exact recipe for sourdough and ... A: Nancy- You've really got me there. I have to ask - are the cracks really a problem? It's still ... | ||
| Pastry | 4/14/2009 | Elyse Grau |
| Q: Why does pastry weigh less than the sum total weight of the ingredients once it is mixed together? ... A: Sam: My guess is, and assuming that you weighed the raw ingredients separately first, that the ... | ||
| sourdough bread with cracked crust | 4/12/2009 | Elyse Grau |
| Q: My mom passed away without teaching me all her secrets. I have her exact recipe for sourdough and ... A: Nancy- Sourdough is usually a bit sticky, the wetter dough is what gives it that nice chewy texture ... | ||
| Pastry | 4/12/2009 | Elyse Grau |
| Q: Why does pastry weigh less than the sum total weight of the ingredients once it is mixed together? A: Sam: I thought I had answered your question a couple of days ago. It seems that this site "loses" ... | ||
| Cheese Roll | 4/12/2009 | Elyse Grau |
| Q: Why did the Velveeta cheese leak from my cheese and raisin roll while it was baking? The finished ... A: Nancy- Velveta is not really cheese, it is a processed food containing I don't know what, but ... | ||
| Filled sweet bread | 4/10/2009 | Elyse Grau |
| Q: I'm disappointed with the final rise of my sweet breads. The breads with a cinnamon and nut filling ... A: Sharon: I'm not sure about this one myself. I assume you are using the same dough recipe, just ... | ||
| Bakeware | 4/9/2009 | Elyse Grau |
| Q: I am getting ready to replace my overused bakeware. Which should I go with, Silicon or Non-stick ... A: Jesse- I prefer heavy aluminum or steel, personally. I don't like non-stick and though I've never ... | ||
| Bread Baking | 4/7/2009 | Elyse Grau |
| Q: I am having trouble getting the bottom/ center of my bread fully cooked. The recipe that I am using ... A: Dom: Well, there's really no salvaging that loaf, but there are some things you can try next time. ... | ||
| Danish Rolls | 4/5/2009 | Elyse Grau |
| Q: Using Puff Pastry & Filling I rolled & cut into 12 rolls & placed into Paper Cups. Next Recipes ... A: Frank- I'm not sure if you condensed the instructions or if there was a typo in your recipe - proof ... | ||
| Bread Won't Raise Enough | 4/2/2009 | Elyse Grau |
| Q: I have started baking bread for the family and am grinding some of my own flour. I am using 1/3 ... A: Chris: Do you rise this bread only once, in the pan? If so, you might try giving the dough a chance ... | ||
| Bread Won't Raise Enough | 4/2/2009 | Elyse Grau |
| Q: I have started baking bread for the family and am grinding some of my own flour. I am using 1/3 ... A: Chris: I hope you found this site again,because your email address is not included in the question. ... | ||
| Yeast rising bread | 3/29/2009 | Elyse Grau |
| Q: I am attempting to make wheat bread with yeast. The bread dough does not raise to the level I ... A: Dottie: You will never get quite the same rise out of whole wheat bread that you will with white, ... | ||
| Seed Bread | 3/6/2009 | Elyse Grau |
| Q: My Seed Bread recipe could be better if raisins or dried cranberries were added. Would 1/2 c. to 2/3 ... A: Joyce: I think 1/2 c would be a good start. An egg will make the dough a little richer, but also ... | ||
| bread? | 3/3/2009 | Elyse Grau |
| Q: Whenever I bake bread the domed top collapses. What could be the problem? Thank you, Mark ... A: OK, I think I know what you mean. First, you might actually not be kneading enough - I'm not sure ... | ||
| bread? | 3/1/2009 | Elyse Grau |
| Q: Whenever I bake bread the domed top collapses. What could be the problem? Thank you, Mark A: Mark: I assume you are talking yeast bread and not quick bread (baking powder). Either you are ... | ||
| Sticking popovers | 2/28/2009 | Elyse Grau |
| 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 ... | ||
| Russian Brick Bread | 2/27/2009 | Robert Connolly |
| Q: I am looking for a recipe for a Russian Bread shaped like a brick. A: this is one of those items that is all but standard,it is called russian bread for who knows what ... | ||
| bread | 2/18/2009 | Robert Connolly |
| Q: what is the best commercial oven to buy when making Italian bread? A: sorry i took so long, this is a better one for an equipment expert,there is just too much to know ... | ||
| ganache | 2/14/2009 | Elyse Grau |
| Q: A friend is describing an icing he would like for his Bday cake. I believe it is ganache he is ... A: Anne Marie: Yes, that sounds like a good choice. I like ganache icing, too. Here is another fudgy ... | ||
| puff pastry | 2/14/2009 | Elyse Grau |
| 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 ... | ||
| cake baking | 2/12/2009 | Robert Connolly |
| Q: why does my saucepan fruit cake crumble when I cut it? ANSWER: wendy,there could be any number of ... A: ah ha! wendy,instead of cooking on stove, soak the fruit overnight and drain it before adding it to ... | ||
| Pies/Tarts | 2/11/2009 | Robert Connolly |
| Q: How do I remove the pie from the pie dish (I have a pyrex pie dish please, it doesn't have a ... A: geraldine,it seems like a waste of time baking in pyrex only to remove your pie.why make work for ... | ||
| Grinding Nuts with Flour for Cookies Recipe | 2/9/2009 | Elyse Grau |
| 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 ... | ||
| yeast breads | 1/31/2009 | Robert Connolly |
| Q: Why should you let bread dough rise twice before baking it? A: vicky,rising does 2 things,it causes more bubbles to form in the dough which adds texture and if you ... | ||
| hole in yeast bread | 1/29/2009 | Elyse Grau |
| Q: Every time I make cinnamon swirl bread I get gaps of holes where the sugar and cinn are and the ... A: Sue: That is hard to prevent. The only thing I can suggest is to make sure you roll the dough ... | ||
| equivalent measurements | 1/27/2009 | Elyse Grau |
| 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 ... | ||
| buttercream icing | 1/27/2009 | Robert Connolly |
| Q: I was reading an old posting you had on buttercream icing from 6/22/07. I just about gave up on ... A: rhonda, just keep cutting the recepie in half,then in half again,ect.till you get an ammount that ... | ||
| Creamsicle Flavoring | 1/26/2009 | Elyse Grau |
| Q: I'm trying to come up with the right combination of flavorings that will give me that Good Humor ... A: How about trying some orange zest or frozen orange juice concentrate? You might need to reduce the ... | ||
| Sponges | 1/20/2009 | Elyse Grau |
| Q: I have been reading different pastry books and was wondering what the difference between a genoise ... A: Jane: A genoise is a rich butter cake made with the basic creaming method, though I have also seen ... | ||
| POURING FONDANT | 1/12/2009 | Elyse Grau |
| Q: I am wanting to pour fondant over my petit fours. Are they covered with apricot jam in addition to ... A: David: I'm not sure why you would want to use either - fondant is so sweet as it is, it sounds like ... | ||
| Coconut macaroon cupcakes | 1/12/2009 | Elyse Grau |
| Q: We had moist cupcakes when I will a little girl (in the '50's) that were called coconut macaroon ... A: Harriet- Macaroons often have ground almonds or other nuts in them, so I would suggest using some ... | ||
| ingredients | 1/9/2009 | Elyse Grau |
| Q: what is disodium phosphate? is it similiar to baking powder? also what is annato and cream of ... A: Jade: No, those chemicals don't contain any aluminum. But if you're concerned about them, why don't ... | ||
| Banana Bread is too done on bottom | 1/6/2009 | Elyse Grau |
| Q: I have tried reducing the temperature and cooking a few minutes longer but my bread still has a ... A: Adrianna: Do you use a non-stick pan? Those, and any with a dark interior will give you a darker ... | ||
| Recipe for yeast bread using corn flour | 1/3/2009 | Elyse Grau |
| Q: I live in Bolivia where the corn flour has the same consistency as white flour. Do you have a good ... A: Ellen: You could use some corn flour in a yeast bread, but I wouldn't use more than 20-25%, not ... | ||
| Recipe for yeast bread using corn flour | 1/2/2009 | Elyse Grau |
| Q: I live in Bolivia where the corn flour has the same consistency as white flour. Do you have a good ... A: Even though your corn flour may have the same consistency as all-purpose flour in the US, it is ... | ||
| Cake baking with spelt flour | 12/28/2008 | Elyse Grau |
| Q: I am doing all mybaking with spelt flour, which I can tolerate better than wheat flour. My ... A: Maura: I've baked breads and cookies with spelt, but I don't think I've tried cakes. You probably ... | ||
| whole wheat sandwich bread help | 12/26/2008 | Elyse Grau |
| 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, ... | ||
| Pastries & instructions | 12/20/2008 | Heinz Henze |
| Q: So I've had a recipe for cookies for some time. I decided to make them, but when I was reading the ... A: Your recipe could want you to fold the 4 corners into the middle and slightly overlapping them, ... | ||
| kolache | 12/20/2008 | Heinz Henze |
| Q: why do my kolache (or as some people call them... nut rolls) split open when I bake them? ANSWER: ... A: From what I can tell from the recipe and method of prep I think that you should try and let the ... | ||
Page: Previous | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | Next All
Elyse Grau
Top Expert on this page
Expertise
I can answer any questions about baking. The only thing I'm not too good at is baking pies, nor do I know much about high altitude baking.
Experience
I have been baking for over 30 years. One of my hobbies is creating recipes, most of those for baked goods. I made my own wedding cake. Currently I prefer to bake healthier things. I use a lot of whole wheat and other whole grain flours, and prefer to use less sugar or sugar substitutes in my baking. I do a lot with fruit.
Publications
Hobby Farms Home
Gardening How-to
BackHome
Creswell Chronicle
Education/Credentials
none that apply
©2012 About.com, a part of The New York Times Company. All rights reserved.