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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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homemade dough for savory pinwheels?

foxtailfarm
by foxtailfarm 5 years ago

Hi all - I am planning to make a couple batches of pinwheels for an upcoming party, one with pesto & sundried tomato filling and the other caramelized onion with TBD. I want to make my own dough, m...

"chicken tenders" - what temperature and how long

fldhkybnva
by fldhkybnva 8 years ago

I am planning to make a salad with chicken strips for a group of 6 this weekend. Ideally, I would grill the chicken, but alas no grill in my current apartment. So, I was going to cut the breasts ...

Cakes rises when baking and falls when cooling?

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by ammusteddy 6 years ago

As in, not the "sinking" in the middle type, I mean generally some cakes rise up in the oven and then when i take it out they are flatter? Is this how they are supposed to be or anything wrong?...

Recipe for sesame sticks

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by NotSoHot 5 years ago

Would like to try making sesame sticks like you buy in bulk at Whole Foods and other stores. Anyone have a recipe? The ones I have from Sprouts say they have ground bulgar wheat in them. Is grou...

Freezer friendly (thaw and serve) desserts for a party

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by pumpkinspice 5 years ago

I am looking for some not to complicated freezer friendly desserts (bars, squares, cookies, cakes etc – anything easy and good!). I am hosting a baptism luncheon for about 30 people in a few weeks ...

flour going bad

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by Magreth 5 years ago

hi guys just started baking cinnamon rolls and i had few questions 1> how can you store them so they can be fresh to eat next day? 2> if you accidentally use bad flour or yeast can it cause the r...

NY Bakery-Style Cookie Help

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by rockycat 5 years ago

I'm looking for a recipe to make NY bakery-style sprinkle cookies. Not the small piped cookies found in Italian bakeries, but the large round one found in the Jewish bakeries. They look something...

Sourdough Starter: "Bad"?

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by ValleyCreek 8 years ago

Q?: I have recently begun using a 100 year old starter given by a friend; I don't have that much more history on where it's been. Problem: My wife & I both have lower GI tract disturbances from th...

Biscuit Dough Texture

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by mordacity 7 years ago

I consider myself to be a pretty good baker, but biscuits are my nemesis. I've tried recipes from many sources, including the normally reliable Joy of Cooking, but every time I end up the mixing st...

How to make Chicago-style crust

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by rosep 9 years ago

I have been trying to perfect a Chicago style stuffed pizza. But I am unsure what it is that makes the crust so buttery and dense yet somehow sweet. It's not a regular pizza dough recipe. I have tr...

Good to the Grain: Baking with Whole-Grain Flours, by Kim Boyce

Caitlin McGrath
by Caitlin McGrath 10 years ago

Has anyone baked from this new book by a former pastry chef at Spago and Campanile in Los Angeles? I couldn't resist it: it is beautiful, and full of interesting and delicious-sounding recipes. ...

Help please! Grinding nut flours (question regarding making almond torte)

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by shoshanad 11 years ago

I posted a flourless almond torte recipe to my blog (http://www.naturalchefshoshana.blogspot.com/) and had a friend ask me a question I don't know the answer to, so thought I'd query fellow Chowhou...

What are you baking these days? April showers...2nd part, April 2015 edition! [OLD]

buttertart
by buttertart 5 years ago

Early April exploded with posts, so I decided to put up a part II...we haven't gone this full tilt in quite a while! I was away luxuriating in the current part of the Kano school of Japanese paint...

Cook's Illustrated baklava

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by kudru 12 years ago

I want to attempt my first baklava... Has anyone made the CI recipe? Opinions? Better recipes? Thanks!

Neapolitan Pizza Dough Recipe -- With Warnings!

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by Mrs. Smith 16 years ago

Hi All. A few weeks ago I had a request to post the Neapolitan Pizza Dough recipe that I had previously posted several months before. This is the long-long rising, real thing recipe I got from th...

Puff pastry and meringue log ("nunettine"?): What is it?

Liana Krissoff
by Liana Krissoff 11 years ago

In Trento, Italy, and then recently at a Korean bakery in Atlanta, I had a pastry that looked like this: http://4.bp.blogspot.com/_Kr5L0ScriBQ/Rk06hR7H3ZI/AAAAAAAABhE/hC6KZ0YIzhA/s320/Boulangerie+M...

Quick and Easy Baking Ideas

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by pumpkinspice 5 years ago

I have posted recently, I have a new baby at home so my time has become somewhat restricted. I used to bake a lot (a few times a week!) and now find myself with not a lot of time and would love...

Freeze-dried fruit in cookies?

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by jen223 6 years ago

I've been on a cookie-baking bender lately, and now I'm looking to make more of a "healthy" cookie. I also visited Trader Joe's lately and bought various bags of freeze-dried fruit, which I love a...

self rising flour-

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by oisters 5 years ago

I recently bought self rising flour, but not sure what to use it on. So it sounds like, I can use this flour to bake any recipe with and recipes that asks for baking powder, i won't need because o...

What are you baking these days? Happy winter's almost over, I hope, March 2015 edition! [old]

buttertart
by buttertart 5 years ago

Lots of great recipes and conversations last month. What's up for March? I'm about to make the chocolate chip oatmeal cookies that King Arthur declared their cookie of the year for 2015, and ha...

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