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February 2007

What Makes Salt Kosher

Can you tell me what makes salt kosher? Is there something added or done to the salt that makes it kosher? -- Ruth 'Kosher Salt' should really be referred to as 'Koshering Salt'. Kosher salt is the same sodium chloride compound that you find in other types of salt such as sea salt and table salt. What makes it different... Read more →




Due to the volume of questions received, not all can be answered, nor can we guarantee we will answer questions immediately
© Lost Hobbit Enterprises 2004 onward


Dry, Instant and Compressed Yeast

I have a cinnamon roll recipe that calls for 7.5 lbs of high-gluten spring wheat bread flour along with 4.0 ounces of yeast. Since its an old recipe, I assume this is for compressed yeast. This flour/yeast ratio is where I need your opinion. Originally, I was using 4 ounces of dry yeast but the rolls literally swelled out of... Read more →




Due to the volume of questions received, not all can be answered, nor can we guarantee we will answer questions immediately
© Lost Hobbit Enterprises 2004 onward


Difference Between Dry and Liquid Measuring Cups

Hi. Is there any difference between dry and liquid measuring cups? Do they measure the same amount, and if so, why do I need both? I had heard once that there is a difference between the volume of dry and liquid measures. --Bob The volume measured by dry and liquid measuring cups typically used in the kitchen is the same.... Read more →




Due to the volume of questions received, not all can be answered, nor can we guarantee we will answer questions immediately
© Lost Hobbit Enterprises 2004 onward


A friend gave me a recipe for honey bun cake, and also a finished cake. Hers was so moist it seemed almost wet, but when I made one it was like a typical packaged cake, rather dry. Also, hers seemed bumpy on top, whereas mine was smooth. My question is - would baking it for a shorter time help? Or... Read more →




Due to the volume of questions received, not all can be answered, nor can we guarantee we will answer questions immediately
© Lost Hobbit Enterprises 2004 onward