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Dough

Pretzel-palooza: Celebrate National Pretzel Day with These Sweet and Savory Pretzel Recipes

You know how there's a holiday for everything? Well, National Pretzel Day is April 26. It's a good excuse as any to finally tackle that pretzel recipe you've been meaning to try, or to use pre-made...
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Looking for Ledos PIzza dough recipe

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by MDicecreamguy 7 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" ?

Wheat Starch?

Candy
by Candy 11 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...

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

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by small h 7 months 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?

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by fougasse 9 months 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 ...

Pepperoni Balls in Erie PA - Recipe?

kevincox
by kevincox 5 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 ...

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

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by fougasse 10 months 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]

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by rhumphrey205 7 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?

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by twothumbswayup 2 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

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by TimIgor88 2 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?

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by lafarrell 8 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

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by vjtaylor 2 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...

what to do with dough that didn't rise?

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by smartstart 11 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...

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

greygarious
by greygarious 9 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?

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by imanewbie 2 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?...

Kitchenaid dough hook not reaching bottom of bowl

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by somervilleoldtimer 2 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 ...

Bread inprover and dough enhancer

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by cesar27 2 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!

biondanonima
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 ...

Baking Challah [moved from Kosher board]

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by craigcep 7 years ago

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?

Is there any use for bread dough that did not rise?

Georgia Sommers
by Georgia Sommers 9 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!

Help with homemade pasta dough!

breadchick
by breadchick 10 years ago

My son bought me the pasta attachments for my KA stand mixer. (Such a nice boy!) Anyway, I tried to follow the recipe that came with the booklet and the dough was dry and crumbly. I couldn't...