Dough

by kevincox 6 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 ...

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 ...

by Candy 12 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...

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...

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...

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" ?

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)...

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 ...

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...

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...

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...

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...

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...

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...

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...

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?...

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

by biondanonima 7 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 ...

I'm on vacation this week so I'm baking challah. Recipe says to let dough rise for an hour. Can I let it rise overnight in my fridge? I'd rather sleep and bake in the am. Thoughts?

by Georgia Sommers 10 years ago

I suppose there isn't much else to say! I'll pitch it if I should but thought I'd see if there are any ideas out there. Thanks!