I make a great pizza dough on my fibrament stone (http://www.bakingstone.com/) but now I'm wanting to make ciabatta on it. My oven goes to 550 but it's an...

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I'm preheating my stone and cooking for 10 minutes, (the cheese is a bubbly golden brown) still the dough will not cook through except for around the edges. ...

Cake Design & Decoration by L J Hanneman & G I Marshall 1955 VGC 262 pages,larger format hardback. The ultimate book on Icing,decoration and design of cakes.A...

I am throwing my son a luau party and wanted to make the cupcakes a little more special. I decided to add some crushed pineapple to a regular cake mix. I...

Hi, I'd love to receive any great kids recipes you may have!

On the web site siciliaemporium can find the extra virgin oil P.D.O., typical Sicilian oil: green color with fruity flavour and a soft bitter peppery flavour...

I just became a member of this group today. I need HELP!!! I tried making yeast rolls for the first time. I used a recipe from foodnetwork.com. It took...

Hi all, How do I achieve the crunchiness of storebought cookies? I have no problem making flaky or chewy cookies but somehow that really dry crunch is...

What is the reason for grating the lemon rind to make the pie filling? Do you have to do that? I have a whole bottle of lemon juice. I'd rather use that than...

My wife and I have changed to a low-fat, high fiber lifestyle. Last night we pulled out one of our favorite recipes from our "fat days," chicken pot pie. We...

Here's a good apron source very cool chili pepper and american flag apron. I've got one. http://www.needaprons.com

I haven't tried everything in it and I was wondering, for those who have used her book, does she live up to all the praise? So far, the first few recipes are...

I have a DAK Turbo Baker II with instructions posted for sale on eaby auction. The url...

Hi All, Just wanted to tell everyone to check out http://www.backwoods-country.com and to tell you about a new database program, Military...

Hello All: We have uploaded an article to the Bread Basics section of The Artisan. The article is entitled "Temperature Control in Baking". The article is...

Hi: Here is how my clarified butter is made. Raw, uncooked, un-pasteurized cow's milk is used. Anaerobic bacteria are what indirectly turn the milk into...

I'm looking for a former poster who introduced me to sourdough/bread baking. I'd like to chat with them again. Thank you. Bud

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Hi everyone, I have a basic question about cake frosting/icing. For a few years now, I've noticed that many bakeries use a cake frosting/icing that takes...

Hi: Here is how my clarified butter is made. Raw, uncooked, un-pasteurized cow's milk is used. Anaerobic bacteria are what indirectly turn the milk into...

At a buffet last week and there was an item that looked and tasted great. I would be interested to know what bread recipe was used. They looked like miniture...

What is the difference between self raising and regular flour and how do I make regular into self raising? Brian Waterloo Canada

I ordered a jar of sourdough starter from King Arthur. About the time it arrived, we had to fly back east on family business. Not wanting to kill it from...

I have discovered a pizza dough I like, after years of frustration. 1 cup flour + 1/4 tsp yeast + 4 oz water Knead, cover, and let rise for 6 hours, creating...