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I've recently been learning to make choux pastry. I was wondering if anyone could tell me the actual scientific reason for cooking the flour at the start. What does it do, and why is it necessary? Why couldn't you just mix the batter using cold ingredients and cook it from there? Thanks :)

I've made bread twice now, and it seems to keep coming out really dense and heavy. I think the problem is with the kneading, because every time I've been kneading for at least 20-25 minutes (when most recipes only say 5-10), and the dough still doesn't have the right consistency. The...

I've been working on improving a fudge recipe for weeks, and I *still* can't get it right. :mad: I feel like the main problem is that I don't really understand what all the ingredients do specifically, and why you would or wouldn't include them, as well as the amounts/ratios of all of them. I...