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I followed this recipe: Homemade Bread Bowls Recipe - Food.com - 495386 What I did different is that I didn't mix it by machine, I mixed it by hand, kneading it for a good ten minutes or so. I also put a shallow bowl of water in with the bread to bake. It rose up just fine the first time. Then...

Ok. So this is about dog treats. When you buy store bought treats, they contain glycerin to keep them soft, moist and chewy. I've heard somethings about glycerin being unsafe for dogs. To err on the safe side, I'd like to just not use any. So is there anything else I can add to keep treats...

I'm trying to keep the weight off. My favorite foods are of course, high calorie. So I'm looking for recipes that are low in calories that are actually good. Have any you've made and would like to recommend?

My sourdough starter is a couple of months old. But I'm having trouble when I bake bread. I'm trying different recipes, sometimes repeating the same one, other times new ones. So the problem lies with me. The first time I made sourdough with it, I added instant yeast. But I don't want to...

Could someone please point me to a guide or book or website that covers the preservatives used in cooking and how to use them, how much, in what environment (high heat, low heat, acid or base, moist or dry), etc.? I'm not selling baked goods or anything. It's for making jerky and pet treats...

What would be the purpose of the maltodextrins content in an icing recipe? The entire recipe is as follows: natural yogurt [whey solids, yogurt powder (milk and yogurt culture)], cornstarch, maltodextrins, peanut butter powder, guar gum. Yes, it is missing powdered sugar. It's a "royal icing"...

Can anyone recommend a good one? Not a huge, expensive one though! Is the Aroma one any good?

What is the difference between stock, broth and soup? In simple terms please!

Where would I buy Rosemary extract for keeping baked goods fresh? And how do I know how much I'm supposed to use? And can I use some regular old lemon juice for freshness or do I need to buy actual citric acid powder or some kind of extract?

I would love some recipes for making your own bullion cubes. I mean those little dry cubes. Not recipes for cooking with them. I'm looking for recipes on how to make bullion cubes. Like turkey, chicken, beef. Or really concentrated stock ice cubes. And what are the dilutions for...

Okay, I'm posting this here because I'm not using it for canning, drying or making preserves. I'm using it for cooking. What form of vitamin E do I use for adding to baking to help preserve foods and how much/do I use it?

Are you supposed to dehydrate raw meat or cook it first?

Does anyone use this for food preservation? I mean for foods that haven't been dehydrated or canned. How do you use it?? Is it very effective? Won't it make everything taste bitter or acidic?