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).
posted by ohmansocute
on Nov 28, 2012 -
11 answers
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?
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posted by SpecialK
on Nov 30, 2011 -
19 answers
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?
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posted by cross_impact
on Jul 19, 2011 -
7 answers
Can I prepare and save this biscuit dough 1 day in advance of my Kentucky Derby dinner party?
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posted by docpops
on May 4, 2011 -
22 answers
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.
posted by leigh1
on Nov 16, 2010 -
24 answers
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.
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posted by reenum
on Aug 23, 2010 -
3 answers
Fresh baked bread noob. What's the best way to keep fresh bread dough for 24 hours before baking?
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posted by SquidLips
on Nov 18, 2009 -
13 answers
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?
posted by slepore09
on Mar 17, 2009 -
6 answers
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?
posted by tealeaf522
on Jan 15, 2009 -
20 answers
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?
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posted by Metroid Baby
on Nov 24, 2008 -
40 answers
Is my favorite food unique to one store, or is it made elsewhere under different names?
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posted by jake
on Aug 8, 2007 -
9 answers
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?
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posted by chef_boyardee
on Apr 6, 2007 -
15 answers
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.
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posted by luriete
on Dec 22, 2005 -
7 answers
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.
posted by pmbuko
on Jun 3, 2005 -
12 answers
