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what you pointed out does make baking bread easier to understand. thanks

I was whipping the whites with medium-high speed first. It only took about a couple of minutes, but the top and center of the white in the mixer that touched the tip of the beater attachment looked like being over-beat (clump cloud-like). I thought it was over-beat, even though it seemed to be...

My chiffon cake rose ok for the first 5-10 minutes. Then, it stopped rising. After I took it out from the oven, I turned it upside down on a rack to cool down in the tube. When it's cool, the entire cake dropped itself on to the rack. It shrank entirely; i guess why it lost its grip and drop...

I have always had some non-shinny spots after washing the skillet. The spots seem changing from one wash to the next. I did add oil to reseason again each time. For some reason, there are still spots existing each time, although they seem to be smaller each time..... I'm not sure if they ARE...

yes, that saves a lot of water and soap by using paper towels to wipe the grease out first. QUESTION: if I cook beef or fish, isn't its odor staying if I use it to season???

all great suggestions. thanks

I tried not to use soap when cleaning the cast iron pan. However, it's so greasy after cooking beef. If I can let alone the grease, the fat smell remains.... What can I clean it with? I heard using straight salt without water? What else? Or what should I clean it with? Thanks

dragnlaw, thank you. I did discard the moldy discards and change the container after discovering the mold there right away. It seems fine now, yet I would just like to know what might cause the mold, so in the future I can try prevent it from happening. Nevertheless, thanks for your input...

People have been storing their starters in the fridge for months without any problem. I am wondering what's getting into mine, to have the white mold only sitting in the fridge for 10 days. I actually have a disgard starter container, which were about 4-5 days, before I put the freshly made...

I've searched quite a while for a big thermo with a stainless steel stopper. However, I have no luck finding one. I do have a 32 oz Oggi thermo with stainless steel stopper, which is great. The onyl downside of it is it' too small. Anybody know any brand making big thermos with stainless...

Thank you Silversage. Yes I had gone to her website before I started this thread, but I did not get any reply to my question.

I've searched for the subjects quite a bit, by reading blogs/articles and watched videos about it. I do understand the BASIC principles about using steam at the beginning of baking helping the oven spring and preventing the crust formed too quickly, such as sourdough boule or just basic artisan...

Oh, My! Thank you John. No one has ever mentioned about seasoning with salt!!! Wow! Then, the sanding.... I noticed that there are hundreds of dollar cast iron pan vs. $30-40. Not much difference between them, except the expensive ones are all SMOOTH, while the cheap ones are all bumpy...

it came pre-seasoned, yet I seasoned it with oil and bake it before the first use and many times between uses. my sourdough bread still got stuck. I used it mainly for bread, for I don't want other food odor getting into it. Due to infrequent usage, I started using it for oily food like...

Anybody have tricks to POUR anything from the entire 1/2 gallon glass jar to another container successfully without spills or leakage? I tried using a gigantic funnel when pouring, but it doesn't help the leakage problem. I pour very fast, yet still making a mess. Anybody, any suggestion, any...

thanks, obillo

I see. Thanks

Actually, this thread is using crackers as an example, yet it applies to anything baked goods, including sweet potato chips...etc when the crackers and chips are cool after baked, they taste so good and crunchy. I have always kept crackers and chips in air-tight jars, yet once they are in a...

Ok, Andy. thank you very much for your answers

I did not oil coat each time when I leave the pot inside the oven while baking, but every 2-3 times. It was OK until the very last time after baking. It was pre-seasoned, yet I still coat oil on it

Because my cast iron pot is pretty new, I am trying to seasoning it as often as possible (food has gotten stuck badly even though I have already oiled the pot and baked in oven for times). Thus, I left the empty pot there in the oven while baking something else. Last time I baked pizza at 500...

i gotta try MOD pizza. Never had it before. Isn't 00 flour making dough more BREADY????

My husband and I both LOVE Dominos thin crust pizzas. I got a pizza stone and used it, yet not happy with the crust. So.. I bought a pizza STEEL. I love how my thin pizza crust, yet my husband doesn't, for it's not as thin or EASY/Crunchy as Dominos'. Com'on, a homemade crust!!!! How...

I'm sorry, GotGarlic. I misguided you for providing the recipe. Actually, I only followed the ingredients but not the BF and final proof time for this recipe. Most recipe creators come up the recipes with their conditions to fit their schedules, while mine is different. Thus, for this...

GotGarlic, sorry, I forgot to mention that the bread cracked open I referred to SANDWICH and ROLLS. Dragnlaw, yes, the videos demonstrate the poke tests. They are all demonstrate the same conditions, but mine is just different, LOL. The only time the dough springs back is right after I finish...