Decent bagels are unavailable 'round these parts, so we make our own. My current stand mixer chokes on the dough, and kneading by hand is a lot of work. Is there a (non-commercial, non $$$$) mixer that is up for the task of mixing a very, very stiff dough? [more inside]
Helpful folk of Metafilter: I (mid 30s, F, doughy) would like to make use of my gym time to get stronger. The amount of information on the internet is overwhelming. Please help me find an app or a routine or something so that once my frontal cortex gets me TO the gym it can zone out while I get muscles. [more inside]
A handmade dough ornament from last year has grown mold in storage. I want to try to clean it instead of just tossing it because it has sentimental value. How could I try to clean it? [more inside]
What is the best baking cook book to teach about different kinds of dough, their use, and principles of baking? [more inside]
I am borrowing an awesome planetary mixer for the next 24 hours. What can I make with it tonight? [more inside]
I need help thinking of cool ways to spend $30k or more for high school physics equipment! If you're a physics teacher, or had a great physics teacher in high school (or college), tell me what equipment makes for inspiring and effective physics education. [more inside]
Pan or stone. Bonus points for not needing a mixer, only a bowl or breadmachine. Ready-set-go! Also...how do I get it from the peel to the pan?
I am gluten intolerant. I want pizza tonight and have volunteered to find a GF pizza dough recipe and make it for us. My husband is unconvinced, citing that while I make really good gluten free foods, every first attempt at a new GF recipe has been a flop (he's not wrong) so he suspects that the pizza won't be so good. Oh my god, I want to prove him wrong. [more inside]
I made a basic bread from scratch and am at the end of the first rise- only it hasn't risen very much. My book says it may be from not adding enough water during the mixing stage- but I want to know if I can save it at this stage (after first proof).
Please help me find this pizza dough recipe. [more inside]
Pastry chefs: I'm making pastries with a very sticky cream cheese dough that needs to be rolled out thin. Advice on rolling without flouring too heavily with a granite countertop? [more inside]
Burning hunk filter: How long can you let salt dough sit in an oven at 200 degrees before it burns or becomes a problem? Do we need to wake people up or call 911? Or can it stay in until morning? [more inside]
Bread help: why is my dough so tight even when I withhold flour? [more inside]
Can I prepare and save this biscuit dough 1 day in advance of my Kentucky Derby dinner party? [more inside]
A recipe for authentic pirozhki dough? [more inside]
Does a typical east-coast independent neighborhood pizza place do anything to its tomato sauce (or other ingredients) between the can and the pie? [more inside]
Help! I'm trying to make gingerbread dough (using this recipe) but it's turning into a bread-like dough. Help! [more inside]
Lost my favourite recipe for bread, please help! [more inside]
What else can I make with pizza dough? I've tried pizza, focaccia, and pita bread. I can get it at a cheap price, so I want to use it in every way possible.
Looking for software or an app that will allow me to track expenses via SMS, but that will also allow me to track how much money is left in my account. [more inside]
Fresh baked bread noob. What's the best way to keep fresh bread dough for 24 hours before baking? [more inside]
I love sourdough. It doesn't seem like anyone else in Toronto does, though. [more inside]
I had a dish a few years ago that was salmon and wild mushrooms baked inside phyllo dough. It was amazing, very savory and earthy. Does anyone have any ideas on how to replicate?
How long can the dough for the no-knead bread recipe sit? I made a batch of the dough last night thinking that I would bake it tonight as part of my dinner. But I won't be able to make it home until very late and know for a fact that I will be working late tomorrow night as well so I actually won't be able to bake it until Saturday evening possibly. Will the dough be ok or should I just throw it out and start a new batch later?
When asked for dessert recommendations, my friend’s 8-year-old son suggested “chocolate chip cookies with chunks of chocolate chip cookie dough in them.” How on earth can I pull off this fantastic treat? [more inside]
What's the best cookie dough for a school fundraiser? [more inside]
Help, my dough didn't rise! [more inside]
Slight tangent from this question: the sourdough rises on command and leavens the bread, texture is fine - but the sour is gone. [more inside]
Are there markets in San Francisco where I can buy the dough to make tortillas? [more inside]
Is my favorite food unique to one store, or is it made elsewhere under different names? [more inside]
Newbie breadmaking question: What is dough supposed to feel like when you start and when you end? And more specifically, how do I know whether there's too much flour or too much water? [more inside]
How do I wash flour out of my towels? [more inside]
I just got a $50,000 home equity loan to remodel our kitchen, but we might not pay the contractor for 3 months. Can I do anything with the money to make a little interest, at least to cover the 5.9% interest, before then? Right now it's in our savings account. [more inside]
What's the title/author of the children's book where a kid makes an airplane out of cookie dough and goes exploring? If I remember correctly, the illustrations were quite plump and billowy.