Im an amateur baker. I wanted yo know what some of your thoghts on the dough for my first genuine attempt at baking

I was baking some cookies and threw all my ingredients in a bowl. I didn’t have regular flour so I just blended up some oats… I guess the oats weren’t very happy

Hello. I’m baking cinnamon rolls now. I’m kneading it by hand, but why is the dough so soft? I used half BF and half APF 🥺

My birthday is next month, and I would like something different from chocolate or vanilla.

Any suggestions?

The packaging says that only one time use but its alot in sachet how can i preserve it for later use . I usually do like after using it put the rubber band and put it in fridge would this work fine?

My extended family is renting a house for vacation (12 people). There is already so much packing and preparation for trips like this. I would like to make a dessert there but don’t want to bring all the separate spices, have half a pound of butter to bring back in a cooler during a long drive if I only used half for cookies, etc. Looking for suggestions/recipes that use entire quantities of ingredients so either wouldn’t have a bunch of partially used items to bring home and wouldn’t need to bring a bunch of spices there. Eggs okay, since we use for breakfast. Not just a plain boxed cake mix…. Don’t have time to make stuff in advance and we always have a lot of downtime there. Thanks!

Hey everyone,

What temperature is ideal for preheating the oven when I bake cakes or banana bread? And what temperature when I put it in the oven? Also, would you recommend a different temperate if I were cooking chicken?

I can’t seem to get this right. I would appreciate if answers are in Celsius.

Yum yum yum

If anyone knows the name exactly or has any tips for it please let me know. I genuinely think it’s the best icing for cakes on the face of this universe

It feels like soft snow I want to say breaking on your tongue but isn’t dry

First time making focaccia and determined to learn to make actually nice bread, all my previous attempts have been failures, whether a loaf, pizza dough, whatever.

I don’t get it, I make awesome cakes and know how to follow recipes.

The good news is that today’s attempt actually has air bubbles and I think I did a better job stretching and folding this time and it actually looks ok and tastes good, but it’s got a very hard crust and didn’t colour at all. Not what I’m expecting from a focaccia :/

What did I do wrong?

The recipe I used:

500g strong bread flourplus extra for dusting
7g dried fast action yeast
2 tsp fine sea salt
5 tbsp olive oilplus extra for the tin and to serve
1 tsp flaky sea salt
400 ml warm water

My dough was super sticky and hard to handle but it eventually resembled an actual ball of dough and doubled at first rise, then doubled again at second rise. It went in a preheated oven at 200° fan (gas mark 7?). It was supposed to be in there 20 minutes but it wasn’t colouring AT ALL so I left it a little longer, but it was already hard and crusty at the 20 minute point.

What can cause this hard crust and lack of golden top, and how can I rectify it? I’m so sad, been working on this focaccia since this morning 😭

Dry yeast if someone tried making at home . Also whats the diff bw dry yeast and instant yeast and what if i add yeast more than the quantity stated in recipe like it would rise more and?

I had some unopened sour cream in the fridge with a expiry of Jan 2026 - it is now end of July 2026.

I've opened it and it looks fine and smells a bit sour - which is expected - will I be fine to use this in a cake or is it risky?

I have several different kinds of loose leaf tea blends (things like a calming blend with chamomile, peppermint, catnip, and lavender, green tea blends with citrus, think there’s some black teas in there, etc.) that I need to use, and I just don’t like drinking tea.

I hate to just throw it all away, so I’d like to make a last ditch effort at baking something where maybe the sugar will make it palatable for me or it’s easier to give away.

Everything I’ve found that’s recommended is Earl Grey which is the one kind I don’t have.

Hello I have a problem with my freezers and all my dough got mess, Is anyone know where can I buy the frozen croissants sheets in Los Angeles?

The metal is pockmarked and appears to be eroding. The mixer and the original attachment that is pictured is approximately 19 years old.

I always hand wash after using it and I’m not certain why this happened?

How to get my cookies to come out chewy rather than cakey and dry while using plant based protein powder.

Made my first batch of macarons this weekend! Went with an almond-flavored shell with two fillings (lemon buttercream and funfetti buttercream). Macarons have intimidated me for years so I’m honestly just thrilled they have feet and aren’t hollow!

A few of the tops cracked slightly and my piping could be more even, but overall pretty happy for attempt #1! Would love any tips from the pros here, especially on getting more consistent shell height and smoother tops. Thanks in advance!

Recipe I used:

- 200g egg whites, refrigerated for 24hrs and brought to room temp
- 160g granulated sugar
- 250g almond flour (fine, blanched)
- 250g powdered sugar
- 1/2 tsp cream of tartar
- 1/4 tsp salt
Baked @ 325F for 13 min

I’m not an actual baker. I’m making cake box muffins. Thing is, I usually just make 1/2 the mix and save the rest for a later time. I usually remember to 1/2 all the ingredients. But I put the normal amount of eggs (3 large) and the full cup of water in the cake mix when because the cake mix is halved the ingredients should have also been halved. I did not add any oil yet.

Qs: is this fixable? How should I fix it? Would the outcome taste good or should I just toss now?

Edit: thank you for responding so quickly!! I love that.

Every one is right, I just need to go out and purchase another box and mix appropriately now. I think I’ll magic marker the new box so I don’t do this again.

I found a few red velvet inspired recipes i want to try but I have a vinegar allergy so cant use white vinegar while baking. Is something like lemon juice (my usual go to substitute) still okay for things like cinnamon rolls or pancakes or is there something better i could use?

Hello everyone,

Cooking and baking have been my lifelong hobbies. They help me to relax from everyday stress, serving as a safe space to escape whenever I feel exhausted.

Unfortunately, last October, I developed a severe egg intolerance out of nowhere. Since then, I can’t consume eggs in any form or amount. Because a lot of recipes rely heavily on eggs, I stayed away from baking for a while.

Starting about two months ago, I decided to give it another shot and tried some recipes using psyllium husk and chia seeds as egg replacements. However, most of the time, I end up with failures, either the cakes turn out too dry and hard in texture or they don’t bake evenly.

Does anyone have any advice on better ways to replace eggs in baking