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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Can I add new yeast to a dough I made with dead yeast?

I prepared bread dough that didn't rise. I then tested the yeast I used and apperantly they are dead. I bought new yeast and I still have the dough in the fridge. Can I mix in the new yeast to the dough, or do I need to make a new batch?
SIMEL
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How can I fix my dry crumbly cookie dough?

After following the recipe for sugar cookies, I chilled the dough wrapped in plastic for 2 days (recipe specified that I could chill anywhere from 2 hours to 2 days). As I'm trying to kneed/roll the dough it is very dry with cracks forming, and I'm…
Justin Standard
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What went wrong with my bread?

I made challah earlier today and the texture is a bit off- it's slightly too dense and not as fluffy as it should be. The recipe I used calls for only yeast, not baking soda. Any idea what I should do differently next time? Edit: The recipe I used…
Shanzy
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Tiny beads/flecks of uncooked dough all through my bread

I'm not sure exactly what aspect of my bread-making is at fault here, but this is close to my tenth loaf, and each one has turned out a bit differently as I've tried to work on my technique to produce better results. A couple of times the loaves…
Nathan Ridley
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Why does dough and its ingredients need to be cold?

Recipes keep repeating on how the ingredients you add (at least in pie crust dough) should be cold. A quote: If your dough gets too warm, send it back into the fridge to chill out. When you take it back out, it should roll more easily. Why is…
Bar Akiva
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Using low oven temperature to accelerate proofing

During wintertime it is often cold enough in my apartment that proofing takes much longer than in summer. I'd like to use my oven to create a warmer environment, in which the dough would rise faster. I can go 30-50 degrees celsius, the question is…
VoY
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How long can I refrigerate cookie dough?

I made the mistake of making my neighbors these cookies peanut-butter-oatmeal-chocolate-chip-cookies. Every time I see either neighbor they thank me again for the wonderful cookies, "Oh they were So Good!" hint hint I'm breaking down and making them…
Jolenealaska
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Can I let my bread dough rise in the mixer bowl?

When I bake bread, I often let the dough rise in the metal mixer bowl. I was wondering if this is a good idea, as the metal is probably colder than a regular bowl and may inhibit rising. Would it be better to transfer the dough to a glass or plastic…
clueless
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What is the difference between a poolish and a biga?

Both poolish and biga are pre-ferments. Poolish is a French name, biga an Italian term. What other differences are there between the two? Just to give some direction: are there differences in making them? Can you both keep them as long? How does the…
Mien
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How should I clean, or care for, a banneton (brotform, proofing basket)?

How should I care for a rattan (cane) banneton? It would seem that washing it in water would eventually warp or ruin the basket since the wood can easily absorb moisture. I've seen people suggest that a quick washing is OK, but it still feels like…
Fauxcuss
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Why do some pie crust recipes include vinegar?

I experiment some with pie crusts and have seen recipes that include vinegar as well as eggs. What does the vinegar do and what does the egg do. I have heard the vinegar promotes tenderness but have read on one of the posts here that it speeds…
Ron
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Can dough mixture be refrigerated?

I was trying to make cinnamon rolls but noticed that I’m missing two cups of flour and it’s too late in the night for me to get more. I’ve already made the mix (yeast, milk, and sugar) and added two cups of flour (I need 4 cups for the recipe). Is…
Sara
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Feeding pasta dough through Kitchen aid roller

The problem I recently bought a Kitchen Aid stand mixer with the 3 in 1 pasta roller/cutter attachments to make fresh pasta. I found a few recipes online, made some dough and when I get to the part where the dough must be fed through the rollers,…
orion2112
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Shaping thick crust pizza dough

One of my favorite pizza styles is a nice thick, chewy crust around the outside - but of course thin enough crust under the toppings to cook properly. How does one work the dough into that shape?
Cascabel
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Techniques for mixing bread dough with stand mixer

Can anyone tell me what the best technique is for using a stand mixer to make bread dough? I just got a stand mixer with a dough hook and have started using it for mixing and kneading bread dough. It seems that I have to add more flour than I would…
Jeff Hall
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