Hi I substituted white whole wheat flour in a Challah recipe that says to use just whole wheat flour. I found that it tasted and smelled like play dough. Is there a difference in white whole wheat flour and whole wheat flour. If so what is the difference? Do you have any good idea for a whole grain healthy Challah?--Julie By... Read more →

Isn't it true that 16 oz of dry goods is different than 16 oz of liquid measure. If a recipe calls for 8oz of flour, you should measure it using a scale rather than using a cup (which is a liquid measure, no matter what kind of cup you use). I'm confused. --SM The confusion comes from the fact that in English we use the word "ounce"... Read more →

What on earth! Here is my internet journey, seeking the answer to "Baking soda vs. baking powder." Baking powder can replace baking soda Baking powder cant replace baking soda Baking powder can't replace baking soda and vice versa. Here are some excerpts: "You can substitute baking powder in place of baking soda (you'll need more... Read more →

For years, I have been trying to make a good thin crust pizza. When my wife and I were in Italy several years ago, we really enjoyed a pizza we had in Rome, near the Trevi Fountain. The crust was so thin and crisp that it was almost cracker like. I tried everything I could think of to make a crust like that -- varying the water/flour... Read more →

I have a question about self-rising flour. I have a recipe that calls for yeast and warm water. I was wondering if I can substitute self-rising flour and avoid all the yeast and it's complications (like water at 110 degrees etc.)? The recipe is for cinnamon rolls. Thank you so much for your help.--Shannon Self-rising flour is a lower... Read more →

Why do you have to add eggs one at a time, or add liquid and dry ingredients alternately in baking? --Mark & Nancy Many cake and cookie recipes start by creaming together a solid fat, usually butter, and sugar. After this they say to add the required number of eggs one at a time, incorporating each one before the next is... Read more →

I have several out of date cake mixes, probably about two years old. I assume they would not rise properly as the baking powder in them has lost its potency. Would they work if I added fresh baking powder? What would be the proper amount, if so? Thank you, although I suspect the answer will be, "try it and see."--Geri You are likely... Read more →

If you own an automatic breadmaker and are getting tired of the same old loaf with the paddle hole in the bottom, then you should try using it for something new. I frequently use my bread maker as a mixer/proofer and then shape the loaf by hand to cook in the oven. The following recipe is for Jewish-style rye bread, based rather loosely... Read more →

For years, I have heard of the technique of using frozen butter to make better biscuits. It's one of those ideas that you say to yourself, "I'll have to try that some day," but somehow you just never get around to it. By grating the frozen butter and then gently mixing it into the dry ingredients, you avoid having the butter soften to... Read more →

I live at 8500' and am now using gluten free recipes. I usually double or triple the recipe and always wonder if I am suppose to double or triple (whichever I am doing) the baking soda or baking powder. Can you give me some help with this?--Vedina It is not clear from your question whether the recipes you are using are already adjusted... Read more →