I was going to make a focaccia-like dish, but found that I don't have any yeast. Can I substitute it with baking powder? How?
I've made a number of pizza's and coca's lately and I thought about making a focaccia... When reading about coca, focaccia was mentioned, and when reading about focaccia, pizza was mentioned. I have an excellent book on Italian cooking, it explains that focaccia is unleavened (no yeast) because of the climate. However, the wikipedia states that it does contain yeast... The pizza I make has yeast and some olive oil. The coca has baking powder and lots of oil, and the focaccia also has lots of oil, but no yeast nor baking powder. But I've seen recipes with coca's with yeast and less oil
A "compressed yeast cake" is called for in each of my great-grandmother's bread recipes. Can I use active dry yeast as a substitution for one? If so, how much active dry yeast should I substitute per compressed yeast cake?
I recently made popovers and I knew they would 'pop over'. Yet, I was surprised they came that high. I'm curious how this is possible, since there is no yeast, baking powder, self-rising flour, beaten egg whites... I think it's because of the egg, but I'm not sure. So, can somebody explain this?
When I make snickerdoodles, they taste too "tangy" to me which I believe is due to the acidity of the tartaric acid. The recipe I have calls for a 2:1 ratio of cream of tartar to baking soda which is consistent with the proportions in How do I make a baking powder substitute? and What is the difference between baking soda and baking powder? What can I do to reduce the tanginess? Edit: Here's the recipe from a 50 year old Betty Crocker cookbook (American measures): 1 C shortening 1 1/2 C sugar 2 eggs 2 3/4 C flour 2 tsp cream of tartar 1 tsp soda 1/4 tsp salt Cream shortening and sugar
Having visited my family I fell in love with "Pan de Trigo" that we call "Tres Puntas." This is a wheat bread that appears to be folded over to have three points. After baking, it puffs up and a large hollow exists in the center; the bread "shell" itself is chewy and slightly sandy in texture. I believe the hollow exists due to the folding. It reminds me a bit of a focaccia-style roll flavor... mentioned focaccia, I was thinking of reviewing the process and recipes for this style of bread and combining the two so maybe this is the trick. Could someone more knowledgeable in bread making review
I'm trying to make a yeast-free, no-gluten pizza dough for a friend who basically can eat neither, but loves pizza. The last try included water, rice flour, olive oil, salt, baking powder and guar gum, and although it was better than previous attempts (the dough held together after baking, and didn't turn into a giant crispy cracker) it was still not chewy and crisp as a traditional pizza would be. I'm not expecting a result that perfectly mimics traditional recipes (where gluten and yeast are involved), but would like to know if anyone has tried other flours and yeast replacements that can
I have a recipe that calls for fresh yeast, but I want to substitute a particular weight of dried active yeast for the fresh yeast. It seems from this question that I do not need to proof the dried active yeast and can simply weigh the amount of granules out of the dried yeast and just make the dough with that relying on the water content of the dough to work on the yeast. What I am interested in though is if I decided to proof the yeast, how would I go about doing this to use in the recipe? The bread recipe calls for a weight measure of yeast which is easy to achieve without activating
Both yeast and baking powder are used to gas-fill the pastry, make it expand and thus make it soft and fluffy. Using yeast is rather inconvenient - it can be dead already or if the yeast is submerged in too hot water it can die and also waiting for yeast to work to let it gas-fill the pastry before baking is also not that convenient. Looks like the baking powder is more convenient - it can be stored for ages, can be mixed with hot water, baking can be started immediately after mixing the pastry. Why is yeast used then? What are those advantages of yeast tham make people use yeast
I normally make my Swedish pancakes with soy milk because my SO has a dairy sensitivity. But today I used cow's milk, and I noticed that my pancakes seemed to brown a lot faster than they usually do, resulting in an unattractive dark brown shade. Is there anything to this, or was I imagining things? (I checked out this question, which pertains to baking, and this question, which focuses on pasta and mashed potatoes, but I figure that pancakes/crepes might have a slightly different answer.)