How to Use Your Instant Pot for Foolproof Pizza Dough

Have you even quarantined properly if you haven't embarked on a homemade bread project? It seems everyone I know has baked up banana bread, started a sourdough starter, or tackled the irresistible world...

Shrinking pizza dough... help!

by davisesq212 2 months ago

Every single time I use store bought pizza dough (from anywhere) my dough shrinks. I have tried leaving it out at room temp for various amounts of time but NOTHING helps. I like the dough for conv...

Butternut squash ravioli problems

by mushroomaffairs 8 months ago

I made this ravioli last night with browned butter sage sauce but I had a lot of problems with the pasta. I followed the video below because it seemed to me the most simple and basic whereas other...

Pepperoni Balls in Erie PA - Recipe?

by kevincox 7 years ago

The amazing thing about the internet is that a question asked 12 years ago on the Chowhound board is still a point of discussion today. As such, the question of How to Make Pepperoni Balls the way ...

Kitchenaid dough hook not reaching bottom of bowl

by somervilleoldtimer 4 years ago

I am generally happy with my Kitchenaide mixer. But today I mixed up a batch of sweet roll dough using the dough hook and 10 cups of flour. I added the milk/butter/egg mixture to the flour/sugar ...

Wheat Starch?

by Candy 13 years ago

I am trying to make a dough for a Chinese dumpling and the dough calls for wheat starch. I cannot find anything with that label. Seems like everything but. Bloomington is pretty diverse and I am s...

Gummy and dense bread

by SNJ17 1 year ago

Hi Everyone This is my first post here. Although, I've been baking breads for quite some time now, but I face a constant issue of bread coming out as dense. I tried changing flours, moving between...

what to do with dough that didn't rise?

by smartstart 13 years ago

Do I really need to trash the dough? I hate to waste food, but I have two unbaked loaves of bread that I clearly made with dud yeast (I didn't proof it beforehand; lesson learned.); they're cold l...

Looking for Ledos PIzza dough recipe

by MDicecreamguy 9 years ago

Would anyone have access to Ledo's Pizza dough recipe...or any ideas how to improvise a regular pizza dough recipe to make it more "pastry like" ?

Please help me re-purpose some not-great ricotta dumpling dough

by small h 2 years ago

I made a New York Times recipe for ricotta dumplings - 1 egg, 1 c ricotta, 1/3 c flour - that turned out less than stellar. I've got about half the un-boiled dough left (I decided to cut my losses)...

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

by fougasse 2 years 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 ...

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

by fougasse 2 years 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...

Has anyone you know ever actually gotten sick from eating raw cookie dough? [moved from Home Cooking]

by rhumphrey205 9 years ago

I'm just curious because multiple friends & I have had this discussion. Now, it can't be "oh, I ate the entire thing and got sick" or "yeah, but I ate chicken salad that sat out earlier" or somethi...

Fresh Semolina Pasta (Orichette, etc.): Dry Before Cooking?

by twothumbswayup 3 years ago

Hello! For semolina & water-based pasta doughs for shapes like orichette and cavatelli, can I cook immediately after making? Should I dry it out for 30mins or so first? Should I dry it out longe...

Quickly Pizza

by TimIgor88 3 years ago

This is my go-to pizza crust and pizza sauce recipe for whenever I want a homemade pizza quick! It never fails me and works out great on busy weeknights. I try different homemade pizza crusts al...

bread -- long rise, but how long is too long?

by lafarrell 9 years ago

I've been making (and experimenting a bit) with the Bittman/Sullivan St bakery no knead bread recipe. I made a batch of dough two days ago, which I intended to let rise at room temperature for 18 h...

Homemade spring roll wrappers drying out after filling

by vjtaylor 3 years ago

I made these Shanghai spring roll wrappers (which were SO much fun to make - video at the link!) yesterday, wrapping the stack in a damp dish towel and plastic wrap, then into fridge. I filled them...

Bought a Hobart Kitchen Aid 4C Stand Mixer on eBay - was it a mistake?

by greygarious 10 years ago

My fault if it was, since I did not do any research before bidding on eBay. It came to just over $100 including shipping, and should arrive this week. It is a tilt-head model (harvest gold, which...

How to adjust dough measurement for larger pie pan?

by imanewbie 3 years ago

I am making a fruit tart. I've found the a crust recipe I like but it calls for a 9inch pan but my pan is 9.5 inches. I'm a total newbie at baking How can I adjust this recipe appropriately?...

Bread inprover and dough enhancer

by cesar27 4 years ago

Hello everyone I'm new to the site I'm trying to make some bread rolls and I mix bread improver and dough enhancer is it ok to mix and what ratio should be

Sourdough starter not rising - help!

by biondanonima 8 years ago

So, I decided to try starting my own sourdough starter from scratch last Saturday, using King Arthur whole wheat flour and water. It's quite cold in my kitchen these days (under 65 degrees), so I ...