Baking Forums

Hi all! I made a granola raisin cookie for about 50 years and it tasted great until the manufacturer of the granola went out of business. Read more

Has anyone tried Kate Reid's method for making croissant for the home baker ? Does it yield good quality croissant ?

I want to make authentic NY style bagels and was wondering if instead of buying high gluten flour how much vital wheat gluten I would have to add to a measure of bread flour to be equivalent ? Also, I need malt - is there a difference in amount/usage between malt powder and malt syrup ?

I recently found out I can't tolerate Amylase which is in all flours sold at the grocery stores. I found Bob's red mill unbleached wheat flour mixed with barley flour and does not contain amylase. It's heavier flour and the first loaf was very doughy. The recipe calls for 3 1/4 cups of flour and to lighten it up I added 1/4 cup of potato starch but the loaf was very heavy. I hav...

Hi, I live in Dorset, England and have been baking for about 15 years I guess. I keep it simple I'm afraid with the occasional excursion into sourdoughs. I also brew all my own beer. and most of my pasta. Used to make wines and liqueurs but I gave that up a while ago. Avid gardener and plant collector and photographer. Used to have a house full of dogs but we're getting a bit ol...