Baking

Mexican Vanilla Extract - Is It Safe?

Happy New Year. Some friends of ours just came back from a trip to Mexico and they brought us a bottle of vanilla concentrate. I’ve never used ‘concentrate’ before so decided to Google it. Some people are saying to not use it for it could cause liver damage if there’s a certain ingredient in it. Can you help clarify some... 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


How Does Gluten Free Baking Rise

I understand how the gluten in wheat flour works to capture the gas formed by either yeast or baking powder or soda, but what makes the non gluten containing flours rise? --Lynn In normal baking, the proteins glutenin and gliadin in flour bond with the water and with each other to form long strands and sheets of what we know... 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


Cream of Tartar vs Tartar Sauce

Are Cream of Tartar and Tartar Sauce the same thing? --Helen Seeing this question made me think of a Before and After category puzzle on Wheel of Fortune where the answer is "Cream of Tartar Sauce." No, they are not the same thing. Cream of tartar is a dry white powder that is actually finely ground tartaric acid. The chemical... 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


Raw Egg Whites

Is it necessary to cook the egg whites, or is it safe to use them, blended with other ingredients? You are right to be concerned about using raw egg whites. The USDA now warns against eating anything made with raw eggs and especially about serving them to infants, young children, older adults, pregnant women, and people with weakened immune systems, since they are the most susceptible to salmonella bacteria. 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


How are Egg Counted in Baker's Percentages

"I read your previous posting on Baker's Percentage. My question is, given that eggs contain a lot of water, should they be counted in the hydration percentage for bread?" About 76% of the total weight of an egg is water. Of the rest, ... 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


Just for Good Measure

Along with baking ammonia ... where does one find a dram of lemon oil, and for that matter, how much is a dram? Thanks for your answer on baking ammonia. --Karen The dram measure is not used very commonly now, perhaps because it has numerous definitions. Depending on who you consult, it is 1/8th of an ounce by weight, 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


Oops! Self-rising Flour in Yeast Rolls

As described in the earlier post on Self-rising Flour, it is regular flour that has baking powder and and salt added. The exact formulas, including the type of baking powder used, vary by manufacturer. What happens when you use it in yeasted breads or rolls? 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


I just spent four great days at the King Arthur Flour Baking Education Center in Norwich, Vermont taking their Artisan Baking at Home class. I honestly can't say enough about how much I enjoyed the class and how much I learned. 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


Sifting Through Recipe Instructions

If my recipe calls for 2 cups of flour and then I sift it, I have well over two cups. Do I use it all or just take out the two cups after sifting? 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


Where did Petit Fours get Their Name?

Hi. I was wondering just what Petit Fours are, how the word is pronounced and where the name came from. Can you help? --Denise The word Petit Four is pronounced most often in North America as "PET-ee for", but comes from the French term for a small fire or oven, pronounced more like "PUH-tee foor". Petit Fours are small baked... 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