Chowhounds offer the definitive guide to baking, with recipe tips, discussion on techniques like making a baguette, and more.

Sourdough Starter at High Altitude

by lacoet55 1 day ago

Hi, Does anybody know if an altitude of 5000ft would have an effect on the liquidity of a 100% hydration sourdough starter making it thicker? Thanks.


Fine Wheat Flour?

by lacoet55 18 hours ago

I’m working my way through the recipes in Erick Kayser’s Larousse Book of Bread, in some of the recipes he lists fine whole wheat flour as one of the ingredients. Unfortunately, there is no explana...


Pi(e) Day 2019

by TorontoJo 7 days ago

Yesterday was my friends' annual celebration of the magical number Pi. This year was a little crazy with the sheer numbers of people and pies (16 people, 24 pies). Everyone brought their A game and...


How do you turn Baker's Unsweetened Chocolate into German Sweet Chocolate?

by juliehallharkey 5 days ago

Went to the store today to purchase Baker's German Sweet Baking Chocolate for making German chocolate cupcakes and they only had unsweetened baking chocolate. Does anyone know how much sugar I nee...

CITRUS CAKES - Dish of the Month, February 2019

by LulusMom 2 months ago

Welcome to our DOTM reporting thread for February 2019. Our dish this month is Citrus Cakes. Lemon poundcake, orange layer cake, clementine cake, some sort of key lime extravaganza, a citrus-y bund...


Cupcakes - freeze?

by vanessa7 3 days ago

It's late Friday night and I am baking Smitten Kitchen's stout cupcakes for a St. Patrick's Day party Sunday evening. She says that they can stay in the fridge for a day, but longer than that, they...


Cake didn't rise?

by BartenderRx 4 days ago

First off, yes I am one of those people. I made a birthday cake for my dog. For some reason it barely rose at all. At first I was thinking by baking soda was past its prime, but I had just used...

How long does it take to bake meatloaf??

by truman 4 years ago

I've noticed that we have baking time issues with both our "old standby" meatloaf (http://www.foodnetwork.com/recipes/food-network-kitchens/meatloaf-with-tomato-gravy-recipe.html#) and with a new a...

January–March 2019 Baking/Dessert Cookbook of the Month: BRAVETART by Stella Parks

Caitlin McGrath
by Caitlin McGrath 2 months ago

Welcome to our Baking and Dessert COTM for. January through March 2019, BraveTart: Iconic American Desserts by Stella Parks. We’ll use this thread for all reports and discussion of recipes in the b...


by Sweetpotatofry 1 month ago

I'm trying to make classic/standard lasagna for the first time. I looked up some recipes and I have 2 questions. 1. Some recipes call for 1/2 cup water, and some call for 1/2 cup beef broth or c...

Cooking and Baking with Erythritol

by FlavoursGal 12 years ago

As mentioned on previous threads, I dislike using Splenda because of its taste and other factors. I've been using erythritol, a polyol sugar substitute derived from corn, in many savoury and sweet...

Neatly pouring muffin batter?

by TracyPark 1 year ago

No matter how carefully I pour thick bran or corn muffin batter from my 4 quart Pyrex, I end up with drips on the pan between the muffin cups as well as drips on the countertop. My ladle is too la...

Bread too dense

by fougasse 13 days ago

Most of my problem with baking bread is the result of too dense bread. As you can see in the picture, it does have some large holes, but elsewhere is very dense. This is a no knead bread. I have th...

Cake-like Banana Bread?

by dancerinadeux 10 days ago

All my banana bread recipes come out gummy. Anyone have something that's closer in texture to pound cake or birthday cake? Thanks.

Meatloaf Tweaks

by sbbodcderf 1 month ago

I just made a meatloaf roughly following the recipe for Campbell's Kitchen.

December 2018 COTM BREAD TOAST CRUMBS: The Peasant Bread Master Recipe

by islandmermaid 4 months ago

Welcome to Cookbook of the Month! Please use this thread to post reports on the following chapter of BREAD TOAST CRUMBS: *THE PEASANT BREAD MASTER RECIPE (p. 22) Please report here on bot...

Why are meatballs round?

by MSK 15 days ago

Silly question? Meatballs are the kind of thing I make in large batches (on a rainy/snowy day such as this) and keep in the freezer to have available for makeshift meals. I do have my favorite r...

Why I chose Staub over Le Creuset as a new cook

by dborlando 1 year ago

At 50, I finally got the courage to learn how to cook, and the initial experience has been both daunting and rewarding. A Tennesse hillbilly, I grew up around some of the best Southern comfort food...

How to cook a whole chicken?

by laredo 17 days ago

I can't remember ever having cooked a whole chicken. Can someone please give me some easy instructions. I have a 3/12-4 pound WF ck thawing now. I took it out of the freezer this morning. Do y...