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

You are viewing page 2

Reload from page 1


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 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 21 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...

What if bread-roll doughs are baked at high temp like no knead country bread?

by fougasse 20 days ago

I haven't experimented it yet, but came here before I do ;-). Usually one makes bread rolls by mixing flour with yeast, butter/oil, egg, milk, sugar/honey, etc. and bake them in 350-375F, whereas ...

Baked ball of cheese in bread??

by Chandler114 20 days ago

I bake a lot of bread and last night while I was making my no-knead Dutch oven loaf my BF asked if there was any way to bake a hefty ball of cheese in the center of the bread so when you cut into i...

Frozen Blueberries in Blueberry Nutmeg Cake

by nofunlatte 20 days ago

Hello, baking mavens! I'd like to bake a blueberry nutmeg cake for a luncheon next week. As I'm also in the throes of Use What You Have, I'd sub frozen berries for the fresh ones. The recipe I'm...

Homemade granola is too hard

by berryy 24 days ago

I made some granola and it turned out good, but it was too hard for my taste. I saw some old post for the same question (thanks), and the answer seems to be to not overcook. Any other suggestions? ...

Conchas - Mexican Sweet Bread

by Neill1976 22 days ago

These little sweet breads are super delicious and they come in many flavours. I love the chocolate version and they don't just taste great but also look amazing. Below a link to a very nice recipe ...

Salmon woes....

by traceyck 2 months ago

First of all, I am committed to liking salmon no matter what. I don't care for the taste, but with my family history of heart disease, I must eat it. I had it one time and I liked it. I've had it a...

Bread w/ big holes... punch down the dough or not?

by fougasse 25 days ago

I see people punching down the dough that had risen which removes the air bubbles. I thought that's undesirable and makes the bread too dense and without the nice big holes? I was always very caref...

Biscuits without baking powder or self rising flour?

by Chandler114 12 months ago

My boyfriend and I like to make as much from scratch as possible. If we can't make one of the ingredients, then we don't want to make the main dish. We've both been discussing biscuits. We're from ...

Freezing gourmet donuts?

by itryalot 1 year ago

I live in a small town and will be travelling to a large city that has really good gourmet donut shops. I'll need the mini donuts about 6 days after I purchase them. Question: I was thinking of ke...


by blonde_baker 27 days ago

I am new to this whole cooking / baking discussion page. I recently just got into baking and cooking from scratch. Thinking about attending pastry school in the future. I prefer to bake dairy free ...

What are you baking these days? January, 2019 edition!

by TorontoJo 3 months ago

Happy New Year to all the bakers here! Who's tired of holiday baking? Who's still going strong? Here's to a delicious 2019! Whatcha got in the oven?

Whisked in the pastry cream skin?

by esiegferth 27 days ago

Hi! I just made pastry cream for the first time, and didn't get it covered with plastic wrap in time to stop a skin from forming. I panicked and whisked the skin into the cream. (It was still ve...

Fresh Yeast converted to instant dry

by CMoya13 28 days ago

Hello, I want to make a recipe that calls for 10g of fresh yeast but would like to sub instant. After fruitlessly researching online, I am still kind of confused what the conversion would be. I'v...

Dutch-processed cocoa powder and baking powder proportion

by winzee 29 days ago

Hey guys! I’ve been trying to bake a chocolate cake, it rises quite high then when it cooled, it seems to sink in the center and becomes quite densed. They key ingredients that I want to seek advi...

Which Disher For Level Standard Cupcakes?

by charmdesign 1 year ago

Which size disher to cupcakes that are level with the liner and or are filled 2/3 the way. I’ve seen such a variety of thoughts on it so I made a table comparing the sizes. Although my chart wi...