Tag Archives: Dough

Going wild with yeast

Thanks to my wonderful contributor and cousin, Danny Waggoner! Starters can be very easy to create. Some people can easily achieve success by simply mixing water and flour together and letting it rest for a day or two. My first … Continue reading

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What fats do in baked goods

Ahh butter — pretty much the best part of life.   Butter, lard, shortening and oil all refer to different types of fat or for the science people, triglycerides.  But, what do fats do in baked goods?  Thanks to Alton … Continue reading

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It’s getting steamy in here

Right as it’s getting hot in San Francisco, I’m the only one insane enough to use her badly insulated oven to bake bread in her south-facing apartment.  It’s definitely getting hot in here! A friend asked me about the steam … Continue reading

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Flaky Doughs from Around the World! — Part Two : America

When I posted my cornmeal cherry scones recipe, I casually added, “If you are making the batter by hand, cut the butter into the dry ingredients with your hands.”  My friend D imed me and said, “I want to make these … Continue reading

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What makes flaky dough puff?

I was talking to F on the bus two nights ago about why I didn’t want to test a croissant recipe in my Flaky Dough series on the blog.  Me: “Croissant dough is so finicky.  If you get it too … Continue reading Continue reading

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Flaky Doughs from Around the World! — Part One : Southeast Asia

I’m often asked how to handle phyllo, puff pastry, and croissants and decided to investigate and experiment with layered doughs from around the world.  Part one starts with Roti Pratha or Roti Canai.  Whatever you call it, it’s a delicious … Continue reading Continue reading

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Leveling with measuring

In my 8th grade home ec class we learned to sift the flour before measuring and then level off with a flat edge.  Liquid measurements must only be measured in liquid measuring cups to right below the meniscus.  Do I … Continue reading Continue reading

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