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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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classic patisserie swap-meet or baking group

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by lisa13 10 years ago

A recent discussion around the lack of traditional pastry available in the area leads me to ask the board at large: Is anyone interested in a baking swap meet, or some kind of baking club where ...

Looking for a certain dough recipe...

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by schrutefarms 5 years ago

I'm asking for a friend. He had a recipe that he lost, from a friend who is no longer with us. It's for a nut roll, he said the dough almost like a cross between pie dough and a cinnamon roll. Dens...

Lemon Sponge Custard - have you had it?

chef chicklet
by chef chicklet 11 years ago

i have goregous bowl of lemons, not Meyer just the regular Eureka. I'm going to make a lemon dessert today, and while searching found several recipes for this lemon sponge custard. I have never ha...

ISO recipe for cake from Friedhoffer's Bakery in New Hyde Park, NY

greygarious
by greygarious 11 years ago

The German/Jewish bakery (which might have been spelled with a single "f") in the town where I grew up is long-gone. One of our favorites there was called, I think, a "Yum-Yum Cake". It was loaf-...

Banana Bread Bars With Brown Butter Frosting

PotatoHouse
by PotatoHouse 5 years ago

I made these three weeks ago for our road trip out to Des Moines to adopt our three grandkids. The frosting is addictive!!!! http://therecipecritic.com/2012/11/banana-bread-bars/

Almond Marzipan Meal

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by SarahCW 5 years ago

So I have this vintage pie recipe I've found that I've been challenged to make. It is an unbaked peach pie--of the whipped cream whipped egg white kind. It calls for almond marzipan meal to be plac...

Cooking cake in batches, but one bowl of batter?

Elster
by Elster 5 years ago

Howdy y'all, I'm leaving my job soon and it's a tradition in Germany, where I live, to bring a cake in to work on your last day. I want to make a many-layered dark chocolate cake sandwiched with...

buttery tasting bread with a croissant style flaky crust? Help?

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by MrsPidge32 5 years ago

Yesterday we ate at a fine dining establishment, known in the area where we live for their great food. Before the starters they of course brought out the breads, a selection of 3 warm rolls; black ...

Suggestions to improve this bread (which is already pretty good)

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by small h 5 years ago

I want the crust crisper, the crumb chewier and less dense. The recipe is 3 3/4 c bread flour, 2 tsp yeast, 2 tsp salt, 1.5 c water. Knead by hook for 5 minutes, by hand for 2. First rise 90 minute...

Pie crust puzzle

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by SkimD 5 years ago

Hello all, So here is a puzzle for ya all (or I-really-really-desperately-need-some-help). I recently moved to Vietnam, where it can get to 36, 37 Celsius. Since moved here I have found that ...

Tortilla Espanola for a Crowd

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by btnfood 5 years ago

I'd like to do this for a fund-raising event for about 200 people. Has anyone tried baking the tortillas in sheet pans? Any other tips for easier preparation? Thanks in advance!

ISO: Dean & Deluca brownie recipe

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by tepidmonkie 5 years ago

Does anyone have a recipe similar to the D&D triple fudge brownie? I can recreate the ganache topping and it tastes very similar, but I would like to have the brownie base to match (including the ...

Cookie scoop?

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by bxgirl 5 years ago

Two questions about a cookie scoop... Does a not-so-frequent baker need one? Which would you recommend? I have heard some good things about the Williams-Sonoma cookie scoop. Thoughts? Thanks

Food from Outside (Halp!)

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by MrsMoriarty 5 years ago

Hello, Everyone! I'd like to know if, given the circumstances (below) it might be possible to bake and bring some cupcakes to a kosher (Orthodox) home. I'm not confident that I'm aware of al...

My enriched hamburger bun dough is ripping

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by DowntownJosie 5 years ago

I have been making the hamburger buns from epicurious for ages. The dough has always been beautifully silky until two weeks ago. I left it to ferment overnight and the next day the dough was rough ...

Pizza dough question

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by Effex 5 years ago

Hello, so I have been trying to make a simple pizza dough substituting 1 cup (of of 3) of regular flour for a wholewheat one. I let melt 1 pack of active yeast (the dry one in packets) in warm wat...

uses for Coffeemate besides adding into coffee

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by Wendy Lai 16 years ago

I like this non-dairy coffee flavoring "creamer". I know it's probably made from wierd chemicals and whatnots, but I wonder besides putting it into coffees, can I use it for baking? Like say flan...

How can I safely reduce the sugar in a recipe?

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by nooodles 15 years ago

If I have a cake/cookie recipe that calls for way more sugar than I like, can I simply cut the amount in half? Or will this do something strange to the texture of the baked good? Some answers I've ...

Cake with after taste please help!

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by suma1980 11 years ago

I have been baking for about 3 years now. I have noticed that most of my cakes have a glassy after taste almost like oily taste. I have changed from a metallic bowl to a glass one, changed the butt...

baking class - beginner

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by Rice is Nice 5 years ago

hi fellow chowhounds, As an adult now, i always wanted to learn the basics of baking and bread making, where can I find a class (best is free) where i can learn the basic fundamentals of baking?...

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