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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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Threads in Forum : Baking Forum Tools Search this Forum Feed Icon
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Products by Creative Rootz
I am looking for distributors for resale ----------------------------------------- Creative Rootz - http://creativerootz.com New items added at very...
14-05-2004 05:53 PM
by Creative Rootz Go to last post
0 73
What is the best brand of cake pans ? by Angela
What is the best brand of cake pans ? I am trying to find out what are the best cake pans cost no consideration and what are the best cake pans for the money....
13-05-2004 04:28 PM
by Angela Go to last post
8 174
Recipe: Banana Cake/Bars (with barley malt & stevia) by Maiden
Hi, I'm not really a regular, but since I couldn't find any e.z. (basic) recipe online for use of barley malt syrup in a cake recipe, I devised one, and it...
13-05-2004 07:51 AM
by Roy Basan Go to last post
9 118
How Do You Sift Brown Sugar? by Fool
I have never had much luck with sifting brown sugar. It's too wet. Maybe that's because it's really just white sugar with molasses. The best I can do is to...
12-05-2004 01:51 PM
by Eric Jorgensen Go to last post
6 115
Watery Chicago Pizza? by Alex R.
I have just tried for the 3rd time the oft-quoted Chicago Pizza Recipe found here and elsewhere and still am having trouble. Each time i make it, i use the...
11-05-2004 10:05 PM
by Alex R. Go to last post
5 133
Bagel Salt by Key Bored
Hi All, Salted bagels are one of my favorite snacks. Except that salted bagels are seldom available at the bagel shop near me. My plan is to purchase...
10-05-2004 07:35 PM
by Anton S. Go to last post
4 102
Using frozen pie shell. by Chris
Awhile ago, I started a pie but only got as far as the shell. I froze it (unbaked) and figured I could use it later. Well, later is Tomorrow and the pie is...
10-05-2004 07:22 PM
by SPOONS Go to last post
3 106
7 hr. Proof!!! by michael
Last night I baked off 5 8lb batches of dough (2 ciabatta, 5 baguette). This morning I discovered three forgotten baguettes still in the proofer (read:...
07-05-2004 02:54 PM
by Virginia Tadrzynski Go to last post
3 63
my buttercream frosting keeps seperating by Diem Sellers
this is a recipe I found from www.wilton.com I've made the frosting, refrigerated till ready to use. I frosted my cake today, but it keeps seperating when it...
07-05-2004 12:49 PM
by Vox Humana Go to last post
1 41
Butter Tarts Collection (9) by MOM PEAGRAM
The other great Canadian sweet treat is Butter Tarts. Dave, do you have a good recipe for Butter Tarts? They are a favorite of mine, but...
(Multi-page thread 1 2)
07-05-2004 09:08 AM
by hahabogus Go to last post
19 340
selecting a retail butter by Kim
I read the best baking butter is the firmest butter. I am comparing Land O'Lakes and Breyer's (?). Land O'Lakes has more yellow coloring and is ridgedly firm...
07-05-2004 12:38 AM
by Fred Go to last post
13 303
baked ricotta and baked cottage cheese by Hoges in WA
I've seen these in gourmet shops and don't see why taking a $2 piece of ricotta and baking it with herbs on it suddenly makes it worth $5. I've had a go at...
06-05-2004 12:52 PM
by Hoges in WA Go to last post
0 136
Receipe by Joanne
Ive just moved into my own house, im an ok cook but i was wondering if anyone could give me some good receipes?
06-05-2004 02:51 AM
by Pennyaline Go to last post
7 285
Deflating Bread by sl
Hello! I switched to "Dakota Maid" North Dakota Mill whole wheat flour and suddenly my recipe doesn't work (3c flour+3 heaping tsp gluten, 1 1/4 c water, 2t...
05-05-2004 01:02 AM
by Chris Go to last post
6 69
Saint Paul Bread Club founder giving a public lecture 5/11/2004 by David S. Cargo
Dan "Klecko" McGleno will be giving a bread-related talk as part of the program of the Theosophical Society in Saint Paul, Minnesota. Dan is the founder of the...
04-05-2004 04:34 AM
by David S. Cargo Go to last post
0 178
flour by Allan Adler
I don't have to pay a lot for white flour but a 5 pound bag of whole wheat flour costs 3 or 4 dollars at supermarkets near me that have it and none of them...
04-05-2004 03:18 AM
by Anne E Angle Go to last post
3 167
soda / quick bread for bread machine by Adrian Weatherley
Hi Guys as a baker of longstanding it pains me to ask this..... but my wife cannot eat yeast so I bought her a cheap bread machine from Asda (UK Wal-Mart),...
03-05-2004 01:58 AM
by N. Thornton Go to last post
6 172
Cheese buns by Tambor
A friend told me about a delicious bun made with cheese she ate in London last summer. I would like cook it at home but in order to find the recipe have to...
01-05-2004 09:52 AM
by Tambor Go to last post
8 112
ad hoc oven by Allan Adler
N.Thornton described a way to make your own stove top oven and answered some of my questions about it, but I am still confused about it. I was contemplating...
01-05-2004 08:01 AM
by Eric Jorgensen Go to last post
4 196
What is the best brand of cake pans ? by N. Thornton
(Angela) wrote in message ... What is the best brand of cake pans ? I am trying to...
01-05-2004 01:53 AM
by N. Thornton Go to last post
0 117
ad hoc oven by Vox Humana
"Allan Adler" wrote in message ... N.Thornton described a way to make your own stove...
29-04-2004 05:42 PM
by Eric Jorgensen Go to last post
8 130
Kitchen aid mixers in France by mv
Does anyone know if a Kitchen Aid Mixer can be brought from the US and used in France? Or if they are made in France for the particular voltage there? Thanks,...
28-04-2004 11:24 AM
by Henry! Go to last post
10 210
How do you think Artie Bucco would do on the Iron Chef show? by The Magnificent Bastard
Do you think he's good enough to stack up against Bobby Flay or Morimoto? -- Magnificent ******* Productions 2004...
27-04-2004 07:33 PM
by The Mullen Go to last post
2 151
where do I raise bread dough in the modern kitchen? by judith
My father always raised his bread on the radiator. My aunt -- on the warm gas dryer. Where can I raise bread in a house with baseboard heat and an oven that...
(Multi-page thread 1 2)
27-04-2004 03:58 PM
by Julie Go to last post
23 122
halvah question by Donna Levin
Hi, all. Can halvah be frozen? If so, for how long before its taste/texture suffers? Thanks in advance for any advice. DSL
27-04-2004 10:22 AM
by Davida Chazan - The Chocolate Lady Go to last post
1 93
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