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.

532 questions
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Difficulty with frozen bread dough

My favorite yeast bread dough yields more rolls then my family can eat. I usually freeze it in quart-size Ziploc freezer bags. When I'm ready to bake a few rolls, I take a bag out, let it defrost enough to shape the rolls, let them rise, and bake…
LN6595
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Why use lard in tortilla dough?

What is the effect of lard in tortilla dough? Can a vegetable oil of preference be substituted for it?
wearashirt
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Dents in pizza dough

The other day I went to PapaJohns and noticed that they had a roller that had spikes on it and they rolled it on their dough to make some impressions in the dough. Last weekend I decided to take a fork and try it and I made dents all over my…
Mallow
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Surfaces for bread making

I am a home artisan baker, and am looking to build a table for myself to do folding/dividing/shaping of my bread doughs. I usually work with wet doughs (78%-95% hydration) that stick to the surfaces I have in my house unless I use a gross amount of…
Seth
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Yeast dough won't go "stretchy"

I am getting the feeling yeast-dough just hates me... I have been using a basic pizza recipe: 500g flour 1/2 cube of fresh yeast 1 1/2 teaspoons of salt. 4 tablespoons of olive oil 250ml water make well in flour add crumbled yeast and…
Layna
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Why does my pizza dough rise so inconsistently?

I've been trying to make pizza dough from scratch for a while now, but I have real problems getting it to rise... Sometimes it works fine and the dough is good, but sometimes it never rises and is edible in only the loosest sense of the word. I…
schulz
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Can I substitute baking soda for kansui powder?

Related: What does kansui do to dough in noodle making? I'm looking to make my own 拉面-style noodles. I've read up a lot about kansui and making your own kansui with a powder mix of sodium and potassium carbonates. I've also seen some recipes that…
Yawus
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When multiplying in baking, should I follow directions all-at-once or batches?

If I am making pie dough, for instance, is there a reason to prefer doing things in batches, besides it being more manageable for my tools/hands? This would help answer this question (two good answers which differ on this point). Obviously, you want…
Matt Broerman
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What effect does orange juice have when used in dough?

I was following a recipe to make some Middle Eastern inspired Olive bread, and the recipe called for a cup of orange juice in the dough. I was intrigued by this as I had not seen it before. What effect would the orange juice have when use in the…
Purag
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How to judge the quality of pizza dough?

What are some good guidelines for judging the consistency and texture of a good pizza dough? I would like to know so I could make some corrections before it's too late! Maybe some people have some good rules of thumb or neat tricks to share? I would…
barrymac
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Flaky pie crust for sweet fruit pie: butter, shortening, lard, or combination?

I specify sweet fruit here because I think there would different good answers for a savory or a custard based pie.
Matt Broerman
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Prevent thin pizza dough sticking

Last time I made Pizza I used the same recipe as always to make the dough, but this time I rolled out the dough really thin to get a nice thin pizza. As I put the pizza in the over I thought, "this is the best looking pizza ever made", but was…
Swaff
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Can I store extra pizza dough in fridge?

I kneaded some pizza dough and it turned out that I have done this double the amount I wanted to. This is my first time. Can I store this dough in fridge? And for how many days?
Kumar
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Is sugar a necessary ingredient to feed yeast?

I consider myself a reasonably successful baker, including making my own bread dough from scratch. Lately, when searching for some new and different recipes, I notice not all dough recipes call for sugar, or any form of sugar. I was always taught…
Hutchette
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Ideal Coffee Grind for dough-like recipes

Is there an ideal coffee grind for culinary (i.e. actual food, not beverages) use, particularly in dough? More particularly, when the coffee is the main ingredient (in matters of flavor)? What effect, if any, does the kind of grind have on a solid…
Pedro V. G.
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