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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Best time to benefit from dough mixed with baking soda

I am preparing a dough with all purpose flour, salt, sugar, oil, curd, lemon juice and baking soda. I am not using baking powder. Within how much time should I complete my baking to reap maximum benefit of the leavening effect? I know that dough…
soumyadip_poddar
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Does the towel touching the day 1 starter and absorbing the liquid matter?

On day 1, I’ve noticed the towel is wet. Does the towel absorbing anything from the starter ruin the starter and prevent it from reaching its desired outcome?
Kathy
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Bread making, lightly oiled bowl covered, why?

Every dough recipe I have ever seen follows the same paradigm. Mix ingredients, kneed, rest, kneed, roll into a ball and place in a lightly oiled covered bowl, separate and form. Allow to rise again, bake. I don’t understand the significance of the…
mreff555
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White dots on pizza or focaccia after baking

Sometimes I prepare a pizza dough that is a "direct" knead, no fancy preparations, works with all-purpose flour, rises in a couple of hours with regular yeast, about 70% hydration, olive oil inside. It can be refrigerated after you roll out the…
David P
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What can I do with whole wheat pastry dough?

I used soft whole wheat flour to make pasta dough, following the recommendation here that soft wheat flour is a traditional pasta ingredient. However, it's crumbling apart when I try to roll it thin enough. I'm looking for a plan B. Any idea what…
Raffi
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Bread Didn't Turn Brown

The bread recipe I followed should have made a bread with a brown-ish top but mine didn't. The output was edible and not raw but the color was pale or light yellowish. What went wrong, was my temperature too low or was it because I turned the fan on…
Noiz
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Peanutbutter cookie dough problem

When I doubled my last batch of peanutbutter cookie dough I only added one egg instead of two. Now it is crumbly and won't form a ball. Can I add another egg now? Or is adding some water better?
Patricia
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Kitchen Aid KSMC50S stand mixer attachments and dough hook

I inherited a Kitchen Aid KSMC50S stand mixer from my mother. It was purchased new around 1998 or so. My model has a sticker right above the accessory port that says "No attachments available for this model." Why not? What makes this model…
superboot
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How to measure a dough humidity?

Different flours have different levels of humidity, or they absorb different amounts of water during mixing. It would be useful to be able to measure the dough humidity to judge the ratio of ingredients and avoid a failed batch. This is especially…
FarO
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How to remove husk from grain?

I need help to remove husk from grain - specifically spent grain from the beer production. Does anyone have any kind of experience with that?
Hejoi
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Making dough fluffier

When I didn't have any bread in house I baked some dough of just flour and water. I was quite pleased with the result but it was still a bit "compact". If possible I'd like to make it more fluffy and absorbant. Are there any easy things I can add to…
turoni
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When dissolving natural organic yeast in water, is it supposed to bubble?

When I made a dough, I dissolved natural organic yeast in water, but it didn’t make bubbles. Is this a sign that something is wrong?
M B
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How long can you keep pizza dough in the fridge?

We usually keep pizza dough in the fridge for three days before making the pizza. We use the normal ingredients such as flour, sugar, salt, yeast, olive oil and water. I think this specific one has garlic powder and dried herbs added. Due to…
Igavshne
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Why some dough recipes needs more kneading and others not?

I have 2 croissant recipes from 5 stars chef. The first recipe is for Pierre Herme: 1 Tbsp (12 g) active dry yeast 7 Tbsp (100 g) whole milk, warmed to 68°F 2 cups (500 g) all-purpose flour 1 Tbsp (12 g) fleur de sel de Guérande (or other fine…
alim1990
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Making Gluten Free hot cross buns

I tried making hot cross buns over the weekend using gluten free flour. I used a standard recipe and tried substituting All purpose flour for a GF version and White bread flour for a GF version. The recipe calls for 2 cups of each with 1/2 cup warm…
J.Wood
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