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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What care should be taken to prepare dough and Chapatis with Rice flour?

Yesterday I prepared the Rice flour dough with water (room temperature 17 degree celsius) and salt. I noticed: This dough did NOT stick to my hands at all. This dough did NOT stick to itself even. Its pieces kept on falling as I knuckled it over…
Aquarius_Girl
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Flour and water... at which temperature?

What is the difference between adding hot, lukewarm or cold water to flour? EDIT: I'm curious about the following dishes, they all call for flour and some water and I'm not sure how warm the water should be: Pizza dough Flour tortillas Quiche…
chahuistle
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Can I use “All-Purpose flour” instead of “cake flour”?

Possible Duplicate: What is the difference between various types of flour? The recipe calls for cake flower, I have all-purpose flour. Can I use what I have? Or should I go get the cake flour? I know some things can be substituted, but not all…
KnotHeather
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Can I refreeze defrosted crumb topping?

I have a crumb topping (margarine + brown sugar + flour) that I usually make double or triple the recipe of and then freeze. Sometimes I don't divide it evenly and end up with extra dough when I defrost a section. Can I refreeze the dough or should…
clueless
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The Mother Dough Blues

I wanted to expand my answer to this question by adding info about the color blue. Both mother and sour doughs are very stable, but can be 'invaded' by a bacteria that'll give it a bluish taint. I'd throw that dough in the bin (actually, I did…
BaffledCook
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How to make airy dough with a crispy crust?

I want to make sweet bread. I found the most suitable recipe. But I want to make it so that after I put the dough in the oven, it will not change in shape and size, and that in the end the bread will have a crispy crust and will be soft and airy…
slx0009
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Kneading apple strudel dough

My instructions for kneading strudel dough include slamming the dough against the floured board a few times during kneading. What is the purpose of slamming the dough?
Sandy
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I left cold homemade butter/sugar cookie dough out of the fridge for 4 hours it was still cold - can i put back in the fridge and use later!

I left cold homemade butter/sugar cookie dough out of the fridge for 4 hours, but then it was too soft. But still not warm. Can put back in the refrigerator and use it.
Sharon Leib
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Toasting dry rosemary

When I want to flavor my focaccias or bread loaves with spices or herbs, I add them dried to the dough instead of topping the final product before baking. In this way, I don't lose them when I slice the final product and I don't make a mess. As…
David P
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What's the purpose to use milk together with yogurt for a yeast dough?

I've seen some recipes which suggest using yogurt together with a milk while making a yeast dough, staying silent about the actual purpose of doing so. As for me, such dough isn't well-balanced. Can somebody explain to me the purpose of mixing milk…
Rusurano
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Freeze or refrigerate dough?

Refrigerating is detrimental to bread; it's better to freeze it or simply leave it at room temperature. Does the same hold for bread dough?
Geremia
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Is there a way to proof a wet dough in the same container?

I'm here not questioning that a second rising (a.k.a. proofing) of a wet dough is necessary. It is, or else you'll get what someone termed "elephant skin". But I am baking a wet dough too frequently to appreciate a counter that needs cleaning so…
Sam
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Can I bake bread in a Bread machine with Swad gluten free flour?

I’ve tried a few different recipes but they aren’t rising! Any help will be appreciated. The best recipe so far is: 1.5 cup Swad gluten free flour (amaranth, sorghum, millet, rice, corn, water chestnut, soybean, arrowroot mixture) 3tbsp sugar 1tsp…
Boo
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How can I make my baguette dough softer and more elastic?

I've been practicing making french baguettes at home and am currently exploring the poolish method. I've collected numerous recipes and tried different variations. My baguettes are OK but I'm looking for a way to improve all of my steps to make the…
Quentin
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Russian Pie Recipe breaks into little pieces?

I am trying to make Russian Pies, I tried following the recipe in this video. I put 3 1/2 Cups of All Purpose Flour in a bowl. And then I put 2 tbl spoons of baking powder and a small table spoon of table salt. 3/4 of a cup of canola oil. 1 cup of…
raghdam
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