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Recent questions in Dough

by cookwithfem (602k points) in Pastry asked Jun 11 3 views
How does chilling affect shortcrust pastry dough texture?
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by cookwithfem (602k points) in Pastry asked Jun 11 2 views
Should samosa dough be rested before shaping?
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by cookwithfem (602k points) in Pastry asked Jun 11 2 views
How does autolyse benefit the texture of whole wheat bread?
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by cookwithfem (602k points) in Pastry asked Jun 11 3 views
Why is cold fat important in shortcrust pastry dough?
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by cookwithfem (602k points) in Pastry asked Jun 11 4 views
What's the the best way to shape sourdough before final proofing?
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by cookwithfem (602k points) in Pastry asked Jun 11 2 views
Why is warm water used to activate yeast in white bread?
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by cookwithfem (602k points) in Pastry asked Jun 11 3 views
Can you substitute butter with ghee in kachori?
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by cookwithfem (602k points) in Pastry asked Jun 11 4 views
What is the key to a flaky samosa crust?
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by cookwithfem (602k points) in Pastry asked Jun 11 6 views
What's the the best way to shape chapati before final proofing?
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by cookwithfem (602k points) in Pastry asked Jun 11 1 view
Why might whole wheat flour produce denser brioche than all-purpose flour?
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by cookwithfem (602k points) in Pastry asked Jun 11 2 views
What's the the ideal kneading time for paratha using a mixer?
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by cookwithfem (602k points) in Pastry asked Jun 11 2 views
How does autolyse benefit the texture of paratha?
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1 answer
by cookwithfem (602k points) in Pastry asked Jun 11 2 views
Why is warm water used to activate yeast in white bread?
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1 answer
by cookwithfem (602k points) in Pastry asked Jun 11 2 views
What causes air pockets to form in naan dough?
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by cookwithfem (602k points) in Pastry asked Jun 11 3 views
Can you substitute butter with ghee in samosa?
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1 answer
by cookwithfem (602k points) in Pastry asked Jun 11 2 views
Why is cold fat important in kachori dough?
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1 answer
by cookwithfem (602k points) in Bread asked Jun 11 4 views
Can you refrigerate roti dough overnight before baking?
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by cookwithfem (602k points) in Bread asked Jun 11 4 views
Why is cold fat important in kachori dough?
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1 answer
by cookwithfem (602k points) in Bread asked Jun 11 3 views
What is the key to a flaky samosa crust?
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1 answer
by cookwithfem (602k points) in Bread asked Jun 11 4 views
What is the key to a flaky puff pastry crust?
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