I've been making pizzas an awful lot lately, but the doughs I've tried all left something to be desired. It always seems to bland, too thick, too bready (versus crusty)... Does anyone have a recipe/technique for a whole-grain dough that they love? I have just about any ingredient to my discretion, but my only caveat is to not use soy. Thank you,

I just made this "deep dish" pizza dough:  http://www.thefrugalgirl.com/2009/02/wednesday-baking-how-to-make-deep-dish-pizza/  (Caution that the recipe shows a photo of meat/cheese pizza--I'm just using the dough recipe.)  I point out ( Read more... )

Quite a while back (I don't remember when, honestly, so definitely more than a year ago) I bought a package of Goldrush sourdough starter. I finally decided to try it, so I've been carefully following the directions ( Read more... )

Okay, so -- I want to make banana bread because I have two lovely brown-spotted bananas and they are begging to be put into a moist loaf of yummy goodness. However, I do not have a loaf pan. How should I adjust my recipe to take into account that I am making it in a casserole dish? Or am I just screwed as far as banana bread goes ( Read more... )

Can anyone help with my bread problem? When I was a kid, my mom made fresh bread in her breadmachine that was not only good to have as a side item, but it made killer sandwiches. I've tried making bread on her machine but it never turns out. I assume that maybe the machine itself is at fault, being really old. What are some good and affordable ( Read more... )

I just picked up a bag of 7-grain cereal (cracked wheat, cracked rye, etc.) that I'd like to use to bake bread today. I have a recipe into which I'd like to incorporate some of the cereal, but was wondering a) if I should cook the cereal before adding it to the bread dough, and b) how much I should increase the amount of liquid in the bread ( Read more... )

I'm interested in using my bread machine to make vegan bread. I found some likely recipes, but a couple of them have honey. It's just for nourishing the yeast, right?

If it is, I'm thinking I should be able to substitute cane syrup or corn syrup. Is that true?

Thanks for any input.

Ok so after much testing (read: cooking disasters) I'm starting to wonder if the flour that I'm using is causing all of my baked goods to be sooOOoo heavy. Frankly, I get a stomach ache everytime after I eat cookies and desserts and breads I've made - the one thing I've found that they all have in common is flour. I've been avoiding white flour ( Read more... )