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So I usually bake bread for my church's college group (of which I am a member). The aunty thats preparing the meal this coming sunday is going to be making chili and cornbread! She's not expecting me to make bread, but she called me and told me I could if I wanted to. So I was wondering, what...

I've been asked to teach a cooking class in a few weeks! What I'll be doing has been pretty much been left open to me, and its a one time thing for some college students out here in Santa Cruz, California. Any ideas on what I can do/show them? I was thinking of picking a simple recipe and going...

I have a recipe for chiffon cake that continually appears to deflate on me, yet when you cut into it, it seems to be perfect in moisture and texture. So does anybody know about how chiffon cakes are traditionally made?

I recently moved to a coastal city, and it seems as if the temperature or something in the atmosphere changed from a more inland region. What used to take only 2 hours to rise now takes 4 hours, and I've been investigating different proofing box alternatives. The main one that I've been...

I'd heard that certain fruits have hydrolytic enzymes that prevent gluten from forming, and thus, the dough can't rise and will never firm up. Does anybody know if pineapple juice is the same way?

It's been awhile since I've been on here, but I'm returning for no apparent reason! At any rate, I've been experimenting with making a custard bread, and I was wondering what you guys thought of it! Pineapple Custard Bun 3 Flavors: 1. Pie crust 2. Sweetened yeast leavened bread...

I just made a Ciabatta, about 3 days ago, and when I tasted it, it was a little bit sour, not noticeable, but after eating it, there was a bit of acid in my mouth, a sour after taste maybe. I just can't think of why this would happen, so I was hoping maybe you guys could give me a little bit...

Well, in a previous thread, I mentioned steamed buns/mantou in a pizza dough, and I was asked for the recipe, so I thought I'd put down some thoughts on the topic. Originally, this was the recipe, but recently I've been modifying it, so it comes to... 2 1/2 C. Bread Flour 1 1/2 Tsp. Active...

I was wondering, does anybody have any experience working with bread made entirely from whole wheat flour? I made some french bread with whole wheat flour, and for some reason the gluten network refused to form. I seriously kneaded it for 45 minutes. After the first few minutes, I tested the...

I learned how to make dumplings from my mother, she taught me to make dumplings with garlic chives and ground pork. And there are also other combinations I've thought up to myself. Recently I made these. http://www.deviantart.com/deviation/38146856/ Does anyone know any other good...

A couple weeks back, I was experimenting with certain recipes, and one of them was a recipe for Poor Man's Brioche. It had a high butter content (to me), and i had never done any bread baking with that much butter before. After I kneaded it in, I noticed that it was really light and soft. Then...

I was just wondering if anyone had any experience with this? I was thinking of making a pie or a cobbler with mangoes, but i wasn't sure how i should go about making the filling. The few times that i'd done this i'd simply used a slurry to thicken some sugar and water and mangoes, and that...

Does anybody know anything about curry (general information), spices and seasonings, ratios of those seasonings for different types of curry... Anything would be appreciated.

I just baked some pull-apart buns using a flour, water, yeast, and salt, and baked them for about 15 min at 450* until they were slightly browned on top. They turned out fine, but I was wondering about baking surfaces. Since I don't have access to a baking stone or some such material, and have...

I've found that I can mix the dough and ferment it and proof it, but when the time comes for the final proof before the bake, the shape i originally gave the dough does not hold and the dough simply flattens out. I'm aware that the reason for this is that the dough is not elastic enough, so does...

Are there any consequences for using beaten eggs as a liquid ingredient in bread? I think one beaten egg is about 1/4 C volume wise, but are there any egg related consequences for using it as a liquid ingredient? I'm not sure why there would be...maybe the fact that its pure protein? But if...

How is it maximized? I've been learning to bake bread with active dry yeast but often times I find that there isn't a noticeable difference between the punched down dough and the second rise. Nor is there very much oven spring, even with the addition of steam, which i'm told is a way to maximize...

Is the difference between a bread fermented with active dry yeast and a bread fermented with a yeast starter really that different?

hi my name is gabriel, i'm 18 and i just joined this forum ^^. I've been experimenting with bread baking and i was wondering what you guys had to say about bread baking in general. Mostly i've been working with doughs that r basically 1C liquid for 3C dry ingredients. I've heard about achieving...