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

The Best Places to Buy Baking Ingredients Online

If you're ready to dust off your best baking cap to usher in fall—or anytime, really—you'll need flour, yeast, sugar, and other baking essentials. Don't risk a run to the store if you don't absolutely...

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Baking question QUICK Help

by bxgirl 7 years ago

When the instructions say to "butter the pan", I have always taken the stick of butter and coated the pan with it. I am wondering, since I will be using a fluted pan, if I can melt the butter, and...

How do you compensate for added lemon curd to this recipe?

by Lisasimmarco 7 years ago

Any professional, or just really bakers, out there? I am going to make the cake from CI linked below (it's lower down, not the first recipe). However, I recently had a lemon curd cake that blew my ...

baking with creme fraiche

by prima 7 years ago

Anyone have any recipes to share? I realize I could replace sour cream w creme fraiche in some recipes, but that would also increase the fat content, which might make the baked good brown too fast...

Lemon cake with poppy seeds

by raberbm 7 years ago

Does anyone out there have the recipe for the lemon cake on the back of canned poppy seeds?

Whipping Cream Pound Cake

by raberbm 7 years ago

Has anyone out there tried the Whipping Cream Pound Cake recipe on the bake of the Swans Down Cake Flour box?


by tryingtobakebread 7 years ago

To reply to my own post of a few minutes ago, the 1/4 cup of warm milk and package of yeast that has just sat there for 15 minutes, I added about 1/4 teaspoon of sugar, and within 10 minutes, it ha...

coconut chiffon cake - any great recipes?

by she_eats_figs 7 years ago

I volunteered to bake a coconut cake for my brother's engagent party. Our family's favorite is the coconut chiffon cake from Deelite Bakery in Honolulu. I'd love to find a recipe for a cake as clos...

Any reason I couldn't halve this cake recipe?

by NotSoHot 7 years ago

See https://www.hersheys.com/celebrate/holidays/recipedetail.aspx?id=8108 This is the same as the Perfectly Chocolate Chocolate Cake but using dark cocoa powder. I always make it as a Bundt cake...

Do baked goods including milk and eggs need to be refridgerated? If I brushed them with cream before cooking to brown them, does this also mean they require refridgeration?

by theonlydjorkaeff 7 years ago

I am freaking out a little bit.. I have been baking for a long time but this weekend I baked my parents some Hot Cross Buns. For the liquid I used milk, and eggs, and butter. I brushed them twice w...

Baby Shower Cake Using the Nordic Ware Gingerbread Cake Pan

by lukfam 7 years ago

I want to make a cake for a baby shower using the Nordic Ware gingerbread cake pan as the center of the display. I will probably make it chocolate or vanilla. Can anyone provide me with any links...

Fudgy Brownies: Unsweetened or semi-sweet/bittersweet chocolate?

by ekobeh 7 years ago

Calling all brownie experts! So my question is when it comes to making brownies that are nice and dense and fudgy is unsweetened chocolate or semi-sweet/bittersweet chocolate preferred? I've been s...

I'm making pizza and it calls for cornmeal on the bottom...

by Baker_Aker 7 years ago

When I bake it for flavor and so the dough doesn't stick. But I don't have cornmeal, can I use flax meal? I've never heard of it and I haven noo idea what I'm doing :)

freezing small custard tarts

by billy198621 7 years ago

I want to bake a custards in a biscuit base shell then freeze them can anyone help me The custard recipe is the same one i use for creme brulee it 12 egg yokes 500ml of cream 200g sugar the...

Bread Baking Conundrum

by SractheNinja 7 years ago

Hello folks, First time posting. Went and got an account so I could make this post and get some help, because bread baking is vexing me! Of late, every loaf of bread I bake is beset by the ...

Has anyone ever tried weighing flour to test the weight vs volume relationship?

by Dylan 7 years ago

On the label, all purpose flour supposedly weighs about 30g for 1/4 cup, or 120g per cup. However, when I weigh mine, I always get more like 150g per cup. (Using King Arthur AP flour.) That's a...

Sourdough Starter

by raberbm 7 years ago

I started a sourdough starter that I purchased in dry form from Alaska last June. After 2 days, it's not very bubbly or yeasty smelling. Should I use it or toss it? I have 2 other starters in th...

Lost cookie recipe need help please

by amishaxelady 10 years ago

Hello all, I am hoping that someone out there will remember this recipe and have it somewhere. Years ago, probably in the 90's I found a recipe and I believe it was in Gourmet Mag for chocolate chi...

Bread formula for no-knead sourdough?

by Bada Bing 11 years ago

Can anyone suggest a by-weight formula for a sourdough country-style loaf using the no-knead bread technique? Here's one that I use when baking the old way, on a stone: 12 ounces starter (ab ...

Thoughts on adding gluten to bread recipes?

Katie Nell
by Katie Nell 15 years ago

I took a breadbaking class on Saturday with my brother's girlfriend- it was my Christmas present to her! (See how I worked that out well- Christmas present to her, and me!! ;-) The class was slig...

No-knead bread -- I'm confused!

by CindyJ 7 years ago

I've read (and re-read) Mark Bittman's write-up of Jim Lahey's no-knead bread technique. In essence, the instructions say to follow the recipe to make the dough, let it rest for 12 to 18 hours at ...

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