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