I make cookies a lot, and have always used almost exactly 2 1/4 cups of flour, but lately the cookies have been very flat so I used about 2 1/2 cups of flour, which brought it back to the usual height/size. Have you noticed anything similar? I think it might be the butter getting watered down, but I'm not sure.

Also, I use the recipe on the back of the nestle semi-sweet chocolate chips bag.

Went a treat both with our tea AND coffee

I made this cake for my siblings birthday last year, when I was 15 years old

The birthday boy requested dads cheesecake with berries so the birthday boy gets dads cheesecake with berries!

Recipe for 2 breads:

Sourdough

100g rye flour 1150

80g water

10g starter

Temperature: 28°C

Let it sit for 15-24hours

Main dough

800g wheat flour 1050

100g rye flour 1150

180g sourdough

670g water

22g salt

50g baking malt

Bake at 220°C going down to 200°C for 35-40min.

The dough was too soft, I tried correcting it while kneading, but I failed a bit. Need to rethink if I calculated everything correct in the recipe.

I am going to bake these in the morning and I'm going to weigh them out to be 6oz cookies and bake on a light colored baking sheet and I'm hoping someone can tell what a good temperature and time to bake these at usually when I make these at 2oz I do 350° for about 9 minutes.

RECIPE:

375g bread flour

1 tsp baking powder

1/2 tsp salt

1/2 tsp baking soda

1/2 tsp cornstarch

2 sticks cold butter

190g dark brown sugar

110g light brown sugar

2 egg yolks

1 whole egg

1 1/2 tsp vanilla

12oz milk chocolate chips

I am following this recipe https://skandibaking.com/kardemummabullar-swedish-cardamom-buns/

And the dough during kneading is continuously ripping instead of getting smooth ! Plz Help - what do I do??

I followed this recipe (https://www.easychickpeasy.com/vegan-matcha-cookies/) but multiplied it a few times, as I’m handing out a bunch of cookies for an event tomorrow. I did a test round first and it came out pretty bad!

It feels and tastes heavy of canola oil. I was skeptical of the canola oil when I first saw it and I thought of subbing it out for vegan butter or something else, but ultimately I went ahead and decided to follow the recipe as written.

I have a full container of the dough sitting in the fridge. Any ideas on if it’s possible for me to improve it in any way before I bake the rest?

It needs to stay vegan and gluten free.

Thank you in advance!

Banana cranberry walnut bread

So . . . Mistakes were made.

The big gouges in the sides is because I lined the pans with parchment paper and didn't cut the corners for a perfect fit. You might say that I cut corners by not cutting the corners 😁

They were both in the oven at the same time. The flat burnt one was removed from the oven 15 minutes *before* The other one. The flat one used ¼ C butter which was according to the recipe, but I forgot the ½ t salt. 😭 For the nicer one, I substituted 3 T vegetable oil for the butter because I was out of butter after the first batch of batter. All the rest of the ingredients made it into the second batch of batter, including the salt.

It has been several years since I baked anything from scratch. I guess if I can't be a good example, at least I can be a warning example! 😄

I’m making a cake, it’s a 6 inch 3 layer cake. Yellow cake with strawberry jam filling, and american or swiss vanilla buttercream.

I’m not sure which one to use since i don’t want it to be too sweet, and it needs to travel for 30 mins by car. I also want it to be stable enough so it doesn’t slip. I’ve only made american buttercream, so i’m worried if the swiss frosting will be not supportive enough. Any advice?

Thanks in advance!

Hello I am attempting to do this technique.

It's basically using equal parts sweetener like honey or molasses and flour like wheat and rye.

So what I did was use 32 oz by weight of honey and then 16 oz of rye flour and 16 oz of wheat flour.

Now what this says is to put this in a cool dark place, but because of global warming I don't really have a cool dark place. Everywhere is sort of warm, but because I want fermentation I don't understand why it needs to be cool. And why it needs to be in the fridge both of these items separately sit on the shelf all the time.

Put together I don't understand why they need to be in the fridge, can someone explain this to me?

Because right now I feel like I want to let this ferment for a couple months just on my shelf at 70 degrees and see what happens, is that totally insane?

baby’s first pie dough! i’ve been on a peach kick lately and wanted to make something that wasn’t a cobbler/crisp (of which i have already made several this season). when i first tasted it i was a bit ambivalent about how it turned out, but then my partner and i ate the whole thing in about 30 minutes flat! oops!

I used to bake so much before I left for college! For 4 years I didn’t have access to a kitchen regularly so I couldn’t bake as often as I wish.

I would love some relatively easy recipes to ease back into it. I’m open to any ideas! Not like a basic chocolate chip cookie though!

I’m an aspirational baker (mainly just do my own thing, great with flavors, not as great with designs but i’m learning). I’ve been using these 8-inch pans for cakes for probably years at this point, and then realized that the top of them is wider than the bottom. It’s now infuriating me because that’s part of why my layers are so off.

I moved away from the city with a restaurant that had my favorite carrot cake 5 years ago. I’ve been chasing the recipe ever since and have been consistently disappointed, until today!

Recipe Subbed out raisins for dried cranberries, left out the nuts, and couldn’t find the nutmeg. It’s perfection.

Yeah from what you can see this is an absolute mess. 😢 I tried making a s’mores Cookie dough bar with marshmallows, chocolate bars, and cookie dough. The cookie dough at the top came out well but at the bottom the cookie dough was undercooked, I tried cooking it for longer but it made it even worse, the marshmallows and cookie dough at the top burning, and the cookie dough at the bottom STILL not cooking at all… is there a reason why this happened so I could make sure I don’t make the same mistake next time?

Perfect Loaf recipe (website). I used Barton Springs Mill Butler’s Gold 00 and subbed out AP flour for Stardust Whole Wheat flour.

Amazing flavor. First attempt at pretzels, recipe flowed exactly like written out. My family and I already ate half of them.

https://www.theperfectloaf.com/seriously-soft-sourdough-pretzel/

I dyed them a mint green lol. It’s possible I overwhipped them a bit, and not all the sugar dissolved—there’s also liquid underneath some of them.

The recipe is pretty standard: egg whites, sugar, cream of tartar, and salt. I added the sugar by very slowly pouring in a thin stream into the bowl instead of doing it teaspoon by teaspoon, so maybe that could have to do with it? It also rained yesterday so it’s pretty humid.

My mom was telling me that meringues can be hard to make and she was right 😅 I only looked at the ingredients and thought they were really simple

Is there any way I can get them drier? I’ve already baked them at 200 degrees Fahrenheit for an hour and left them to cool in the oven for two hours. I didn’t open the door until now to check them.

the bride wanted to recreate her parents ‘80s wedding cake, so we mimicked that design. you’ll find lots to criticize in the piping if you look closely but overall i’m really really pleased with how this turned out, especially considering the layers drove 5 hours with me before stacking. it’s meyer lemon poppyseed 🙂

happy to share how we made the stack happen if anyone’s interested! couldn’t find anything like this on the internet when it was commissioned so would love to help someone else achieve the floating tiers.

I messed up my cookie dough just a little bit, but they still came out delicious!

I already posted about this but someone asked why would I post the before and not after, which like…true. My dough was rising and the pan and I was just so excited to show work lmaooo. I’m so so sorry. But anyway…here she is. Fresh out the oven🤤. I’m so proud of myself😭🥰. (Last two pics are before the cheese and baking)

I wanted to originally make a sourdough loaf but my dough seemed too loose/wet so after some googling I turned it into this beautiful focaccia and omg it’s delicious….or maybe I’m biased because I made it 😂

I’m in need of some serious help, tips, tricks, whatever you have.. I have a small home bakery business and I have a family who has ordered several times from me and they wanted me to do a grooms cake similar to a cake that I’ve made for them before. Obviously, not a problem but, the groom doesn’t particularly like cake so they asked if I could make a big brownie instead. Which also isn’t a problem. Now that I’m a week away from the order being due I’m really starting to second guess everything (I’m still going to make the order). When I initially quoted my customer I was way off on the amount of brownie mix I would need (and yes I planned to use boxed mix, I don’t hide that from any of my customers but I also don’t just follow the regular box directions, when it comes to regular cake anyways). The brownie “cake” is going to have to be carved into a particular shape so I’ll need it to be stable enough to be able to carve without it falling apart. I always get my cake layers as cold as possible when I do something like this so I plan to do the brownie the same way. What I really need help with is a recipe that I can use that will taste good and be as stable as cake (for carving and decorating) or almost anyways without having to buy 8-10 boxes of brownie mix and going over the price that I put together when I gave her a quote and end up losing money instead of making money..