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Baking

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

Best New Baking Cookbooks for Fall 2019

With summer fully melted away and fall in full swing, we're hunkering down and cozying up—and with ovens happily back on again, the agenda includes a lot of baking. Good thing that among all the new...

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I want Buttermilk Pie that is buttermilk-y!

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by Bliss149 5 years ago

Tried several recipes - this week it was the one from Homesick Texan. So far, none has the TANG (and maybe the creaminess) of buttermilk that I'm looking for. It just tastes basically like ches...

What are you baking these days? Happy Valentine's Day February 2015 edition! [OLD]

buttertart
by buttertart 5 years ago

Greetings all! I made a sour cream apple pie yesterday with Northern Spy apples and a few dried currants, and I have a white/rye/whole wheat bread starter going at the moment, to be finished later ...

loooooong rise sourdough

erns53
by erns53 12 years ago

I have been making a lot of sourdough lately. I have a great starter going and the bread I've been making has been turning out mostly good ( a couple of disasters, but I'm experimenting). Most r...

Can You Dehydrate Brownies By Overcooking?

larry ziegler
by larry ziegler 5 years ago

I'm going backpacking want my brownies overbaked so they won't spoil for a long while. Will this work? thanks

Flour Weight

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by alliels 7 years ago

So far I haven't given in and bought a scale cause it seems most recipes work out converting ounces to cups and eyeballing if the conversion result is a weird number. Now for Alton Brown's Tres ...

What's your favorite cake?

JetLaggedChef
by JetLaggedChef 5 years ago

There are tons of cakes on the internet, but is there a cake (or type of cake) that truly stands out above the rest to you?

Dried Cherry Pie?

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by paulcooks 12 years ago

Has anyone ever made a cherry pie using only dried cherries? I've heard good things here about "Just Cherries" brand dried cherries and was thinking I'd reconstitute them using tart cherry juice. B...

Bakewell tart questions (from a Yankee)

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by NotSoHot 5 years ago

Watching "Masterchef: the Professionals" season 7, one of the first contestants (Darren) made a Bakewell tart which I had never heard of but which the judges loved. Since then I've been determined ...

Rolled cookie recipes?

JetLaggedChef
by JetLaggedChef 6 years ago

I've got a huge collection of cookie cutters have never found a good recipe other than almond spekulatius cookies I ate a ton of back in Alsace, France in May, I've never found a good rolled cookie...

Basic baking questionn

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by swfood 5 years ago

Am making sugar cookies and without thinking I mixed all dry ingredients (flour, sugar etc) together (instead of creaming sugar + butter first). Do I need to start over or is this something that ca...

to beat or not to beat, or: please help with my cake question!

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by slp35 5 years ago

Ive asked this elsewhere, but no good answers yet! I've got a recipe for a cake that says to beat the egg whites separately to stiff peaks and fold into the batter...I guess this makes it ligh...

ISO: Natural food colouring

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by tinybites 10 years ago

I'd like to make a red velvet cake this weekend (to help celebrate Chinese New Year) and was wondering if anyone knows where I can buy natural food colouring in the downtown area. I know that some...

ATK blueberry scone recipe

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by tweetie 12 years ago

I recently saw these being made and would love the recipe but as you know it's not available unless you suscribe to the site and I no longer get the magazine. Would someone share, please? I'd als...

Cupcake secrets

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by v2pham 5 years ago

I'm on a quest to find out what are the secrets to making cupcakes moist and delicious. If I had a nickel for every time a baker says they simply just add butter, eggs and milk. So what's your secr...

Torchetti Cookie

rcspott
by rcspott 10 years ago

Wondering if anyone has a Torchetti Cookie recipe that they care to share. Looking for one like they make at the Cle Elum Bakery in Cle Elum WA. I think they have some cardamon in them. Thanks

What are you baking these days? Happy New Year January 2015 edition! [OLD]

buttertart
by buttertart 5 years ago

2014 was a banner year for this thread, with all kinds of wonderful recipes shared, photos posted, and good conversations. Let's make 2015 as fun! I have been baking this morning (rstuart's cranb...

How Does One Make Killer Popovers?

David Kahn
by David Kahn 10 years ago

I had dinner at BLT Steak in Los Angeles this weekend, and everything was very good, but by far the best part of the meal (I thought) were the absolutely amazing, monster popovers served at the beg...

British Baking Show - Pies!

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by DGresh 5 years ago

I enjoyed this week's pie competition. I was particularly impressed that most of the 3 or 4-tiered pies managed to stay upright and look good. I was surprised by a couple of things in the first...

Quick question about peanut-butter cookies

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by bellywizard 10 years ago

I'd like to make p'but cookies for the first time. I see recipes without flour (only the nut butter & things), as well as recipes with flour. Which is better? With or without flour? Can anyone ...

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