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I've noticed that in many recipes for things such as meringues the egg white is supposed to be separated form the egg yolk. But they never say what to do with the yolk. Are you just supposed to throw it away? That just seems wasteful. Has there ever been a recipe that has found a good use...

I posted a thread like this on the pasta section but I wasn't sure if that's the right place so I'm posting one here too. I saw a video on Youtube of chefs pulling dough into noodles. They can pull them so much that the dough can get really thin. I was wondering if anyone knows how to make...

It rose! So it was the yeast after all! Thank you all so much! I added a spoonful of sugar to the yeast mixture and it became all frothy like beer or something. Not surprising since beer is made with yeast.

I like oatmeal and I have found that it is actually very versitile flavor wise. There are just so many things you can do to it to make it taste different. I like to cook porriage oatmeal and add honey, milk and any type of yogurt. The yogurt varies by flavor and gives the oatmeal a tangy...

No, I actually do perform the second rise though it tends to take much longer than the recipe specifies. It's probably the yeast.

It rises when I leave the dough in a warm spot but not in the oven. I mix the yeast with warm water but not with sugar yet. I'm planning to add sugar next time. I'm also going to mix the yeast more thoroughly when I add it.

When you say don't skimp on the salt do you mean to say that the amount of salt I use is too little?

We're not that high above sea level and I live with my parents. Same house, same oven, same yeast, etc.

Just to point out that I actually use less salt then the recipes I use. For approximately three and a half cups of flour I use about one teaspoon of salt. I'm not sure but I think that the butter I used last time had salt in it. But most of the time I don't use butter at all. Maybe the...

Maybe I should add the yeast to sugar water instead? Last time I did that the yeast mixture was extra foamy.

Wow, thanks for the response! I'm glad to have found such an active forum on cooking!

That's pretty much how I did it. I have not tried sugar yet but I have tried adding butter. I also used dry yeast, the type you have to put in warm water for a while before adding it to the dough. I have no idea where to get fresh yeast and frankly have little to no time to bother. Please...

I know that there was another thread going on several months back, but I would rather not revive an old thread. Anyway, my story is that I bake bread as a hobby. It's a casual thing so I am severely limited in equipment. I do have the basics, just nothing fancy like bakings stones or...

I'm new here but I am not unfamiliar with the message board process. I'm glad that I could find a forum that is far less likely to instigate a flame war and such. -rfwu