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		Home » FoodBanter.com forum » Food and Cooking
Baking

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Baking (rec.food.baking) For bakers, would-be bakers, and fans and consumers of breads, pastries, cakes, pies, cookies, crackers, bagels, and other items commonly found in a bakery. Includes all methods of preparation, both conventional and not.

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Valentine's Day Chocolate Bread by floydm Pictures of this bread can be found at: http://www.thefreshloaf.com/modules/news/article.php?storyid=15 Pain Rapide au Chocolat This recipe comes from...	11-02-2005 04:29 AM by floydm	0	26
"Laissez les bons temps rouler!" by Ida Slapter King Cake is always great...but this is from Bon Appetit in the early 80's. If you love chocolate, this is for you! @@@@@ Now You're Cooking! Export...	11-02-2005 04:22 AM by floydm	1	37
baking in microwave by Allan Adler Some time ago, I posted to this group asking for help learning how to bake stuff in a microwave. My microwave isn't the convection kind. I recently acquired a...	10-02-2005 06:07 AM by Allan Adler	0	16
double rising (or not) bread by ether@invalid.invalid I'm not sure why I'm double rising my bread before baking. I probably followed somebody's instruction somewhere. I've seen bread produced in a large scale... ( 1 2 3)	09-02-2005 04:46 PM by Vox Humana	39	131
Need help with disastrous bread result by fivsonsmom Hello, I am a newbie to this group. I appologize in advance for the length of this post, but I don't know how to ask the questions without telling...	08-02-2005 05:38 AM by fivsonsmom	9	29
Food by Wholefood Farmacy http://www.take.wholefoodfarmacy.com	06-02-2005 08:42 PM by Wholefood Farmacy	0	24
New Baker by kdvernic@flemingc.on.ca Hi, I'm a new hostess, I have just bought a house and I am hosting a party for the first time for my family I wanted to try some new baking ideas, so I was...	05-02-2005 11:27 PM by Vox Humana	1	30
Making Italian Lasagna by Lisa Horton Hi. I want to cook/bake a Lasagna for the first time. Will I need to buy fresh pasta, or can I use the dry in the box? They also sell the dry kind that you...	04-02-2005 09:48 PM by Pan Ohco	2	38
Frozen Fruit versus fresh fruit by d.w.saunders@worldnet.att.net In baking cakes of any size is it possible to substitute frozen fruit (without sugar or juice) in place of fresh???? Thank you for any and all answers in...	03-02-2005 09:38 PM by Jenn Ridley	2	23
Stand Mixers....food at the bottom of the bowl by baker1 Hello all. I'd like to know what your experience is, as far as using stand mixers...mostly KitchenAid. When do you experience food being left at the bottom...	03-02-2005 09:24 PM by Petey the Wonder Dog	8	40
Using Honey by DerSpence@gmail.com Hello, I am new to this egroup as well to "baking." I usually only make pizza and the occasional loaf of bread, though I am also interested in beer...	03-02-2005 08:18 AM by DerSpence@gmail.com	0	41
lemon cake by Dorothy Shannon I am looking for a lemon cake - not the one made with a lemon cake mix.	02-02-2005 09:13 PM by Ida Slapter	1	72
How many days before a covered cake goes stale? by SAT I made a yellow cake last Friday night and iced it the next morning. Today is Wednesday, and it's been covered in a cake carrier, in a 70 degree room since...	02-02-2005 07:51 PM by Vox Humana	1	40
Poppy Seed Cake Icing? by Raj V My wife lost an old poppy seed cake recipe in the fire. I've looked at a lot of cake recipes and suspect the cake is pretty common but the icing was unique, it...	02-02-2005 06:20 PM by Janet Bostwick	2	37
Proving bread overnight by ether@invalid.invalid Hi Folks, I'm currently making my bread in one session : viz. mix ingredients, knead, prove dough as one bulk, knock it back, split dough into baking tins,...	02-02-2005 06:58 AM by Janet Bostwick	7	43
Bagel Formers by Gregg After years of fooling around with one stupid rounder belt a=ADfter another, a friend of mine clued me in to a manufacturer that=AD actually offers a "choice"...	02-02-2005 02:43 AM by Gregg	5	47
Bagel Former Belts by Gregg After years of fooling around with one stupid rounder belt a=ADfter another, a friend of mine clued me in to a manufacturer that=AD actually offers a "choice"...	01-02-2005 07:29 PM by .	1	37
Bagel Formers by Gregg After years of fooling around with one stupid rounder belt a=ADfter another, a friend of mine clued me in to a manufacturer that=AD actually offers a "choice"...	01-02-2005 02:02 AM by Gregg	0	30
how to open the string of a sack of flour? by Dan Jacobson Can someone explain the trick to opening the string of a sack of flour? The right way just takes one yank. The wrong way and you'll be working out the tangle...	31-01-2005 10:57 PM by Petey the Wonder Dog	4	14
About wheat by amateur This is a very good fact-sheet (link published previously in the sourdough group. Thanks dick-head Adams and "RFF"...	31-01-2005 11:50 AM by amateur	0	24
Food by earthling109@webtv.net http://take.wholefoodfarmacy.com/ http://community.webtv.net/earthling109/Earthlings	30-01-2005 07:33 PM by earthling109@webtv.net	0	23
diastatic barley malt flour by edgardo Does anyone know where I can buy this in small quantities? A google search did not turn up any sources.	30-01-2005 07:31 PM by Raj V	7	32
help missia by bialik SHALOM I ask you to read this letter till the end! Don't treat to my words with indifferens. On Your understanding it will depend my fate and the fate of my...	30-01-2005 08:39 AM by bialik	0	22
Alaska bomb by Vox Humana "Alexander Ausserstorfer" wrote in message ... That time I worked as baker in Canada...	29-01-2005 01:08 PM by michael	5	41
Garlic mashed potato's recipe? by Harri85274 Anyone have such a recipe? Thanks	28-01-2005 10:53 PM by Bob Miller	7	27

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