Cooking Stack Exchange
Cooking Stack Exchange

Questions tagged [dough]

Flour and a liquid mixed together to form a thick, malleable substance.

Flour and a liquid mixed together to form a thick, malleable substance. Questions about breads or pastries that specifically have to do with their dough should use this tag.

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Sun light on sour dough starter

I have left my sour dough starter on the North facing window during the day.(I live in Australia) It has been exposed to warm, direct sunlight. Have I killed my wild yeasts? Should I start again? I have seen little to no activity. The starter is 4…
Monika
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How much water is needed for flour dough when making chapati

This is for Indian/Pakistani chapati recipe. How do I know if I have used the appropriate amount of water when making the dough? There is no yeast involved here. What do I do if I have added too much water? When I made the dough for first time in…
quantum231
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I made Kolaczki dough with cream cheese butter and flour how long can i keep it in the refrigerator?

I made kolaczki dough with butter cream cheese and flour how long can i keep it refrigerated
jean
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Over-resting waffle dough

I'm planning on making belgian waffles as a dessert but I want to prepare the dough in advance. Most recipes use yeast and require the dough to raise between 45 min and 1 hour. Would it be disastrous to let the dough rest for a longer period (like…
AdrienNK
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Pizza without yeast

I was wondering if it is possible to make a good pizza dough without yeast. The only other things I can think of for leavening are baking soda, baking powder, and eggs, all of which are in most dough and batters. My momma has run out of her active…
Caters
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Is there another way to prove dough?

My dough is not proving because the room temperature is too cold in my house. Is there another method to make my dough rise without over-proving it?
slee
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Pizza Dough Ingredients too runny even after adding flour

My husband is trying to make pizza dough as I speak. He prepared the yeast properly. After adding all of the ingredients, he claims the mixture is runny on the top and thick and gooey on the bottom. I am at a standstill as to how to save this dough.…
Jo Harned
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Why is the dough in cheap pizza places so bad?

I notice that in small, cheap "sub-shop" type pizza places the crust is almost always bad, what I call "spongy", having a rubbery texture and often little air bubbles. Higher class, brick oven type places, like Bertucci's or Pizzeria Regina have a…
Drisheen Colcannon
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Is getting rid of the dough the only solution when it smells of yeast?

I made pizza dough (it was ready to use, you just add the liquid ingredients -oil and milk in my case- and the rest is similar to the usual process of letting it rest and so on) the other day and left it in the fridge for about 48 hours, when I was…
Gigili
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Why is bread dough recovery important?

Im trying to learn all about bread making as im currently doing my svq as a craft baker. One question im having trouble answering is about dought recovory and why it is important. Any help would be very much appreciated. Thanks
Daniel McCaig
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What is the relation between mixing the dough and the final result?

I often see recipes that just ask to mix the ingredients until you get an homogeneous mix. Others ask to mix the ingredients to exhaustion. What happens to the though while I mix it? Does that really make a difference? What should I expect, as final…
nsn
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Ciabatta Dough Too Wet. What went wrong?

I made a ciabatta using this recipe: 500g bread flour 475g water 2 tsp. yeast 15g salt In the end my dough was like a pancake mix the entire time until I added some more flour. I don't know where I went wrong. I measured all of the ingredients…
iLearnSlow
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I added too much corn starch into my potato cutlets - what do I do now?

I wanted to make a dough so I added cornstarch in my potato cutlets dough and now it tastes like flour.
Ally
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Forgot to put brown and white sugar in cookie dough

I made cookie dough. I already put white chocolate chips and so on. I forgot to put in brown and white sugar... How can I fix this?
NadyaZa
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Rule of the thumb for judging the leavening?

I have done a focaccia and a small piece of dough to see if I can make bread with the same recipe I'm using for the focaccia . Both dough have almost doubled in size in about 9 hours, and I have used about a 1/3 in sourdough starter and 2/3 in flour…
user2485710
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