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Hello World! I’m still here, though I haven’t published anything in years. But we keep Baking S.O.S. going because it’s still a helpful resource – even for me! And honestly, with the proliferation of food bloggers out there on the web, I find Baking S.O.S. to be a welcome respite from the standard formula […] Wendy asks: When using a turbo convection oven to heat a frozen pie, how do you stop the pie crust from getting so hard? Baking S.O.S. says: I don’t have experience with turbo convection ovens for home use, although we use industrial convection ovens in professional kitchens, so I am going to assume that the […] Sandy asks: Would there be a bitter taste to a pie crust that had been made with whole wheat flour that was several years old? The flour had been kept in glass containers with tight lids but not in a dark cool place. I made an apple pie, and when I had a bite, there […] Last week, I taught two baking classes: How to make pie from scratch with the theme: “New Twists on Thanksgiving Favorites.” I chose to make Pumpkin Pie and Pecan Pie because those are MY two favorite pies for Thanksgiving. Creating a new twist on Pecan Pie was easy: pecan pie always tastes better with chocolate […] Catherine says: My daughter wants a strawberry cake for her birthday, and I like the recipe I started with (below). I need to add either food coloring or gelatin to get the right color, but it came out pretty dense and a little dry. The self-rising flour is brand new, so the leavening shouldn’t be […] Linda asks: Why does my pumpkin pie always crack across the middle? Baking S.O.S. says: My guess is that the pie is baking too long or at too high a temperature…..that would cause the pie to crack. I checked the Libby’s Pumpkin Pie recipe on-line to see what the exact baking directions are. It says […] Cathi asks: When substituting cake flour in place of all purpose flour, do I need to change measurements for any other ingredients? ie cakes, cookies, pizza dough, pancakes? Baking S.O.S. says: If you substitute cake flour for all-purpose flour in a recipe, you do not need to alter the quantities of the other ingredients in […] Samantha says: I keep experiencing the same problem when I make cupcakes: When I take them out of the oven, the papers that you are supposed to put them in to keep them from sticking always look brown or burnt. I like the colors that are on the papers. How can I keep them from […] Kirsten asks: I am making pie dough with lard. When I try to roll it out, it is dry and crumbly. What should I do to fix it? Baking S.O.S. says: As with any pie dough (regardless of the type of fat used), if the dough is dry and crumbly, try adding just a little […] V. asks: I have a basic yellow cake recipe that uses 4 large whole eggs. I wanted to know if beating the whole eggs until they are a light pale yellow and foamy and then adding them to the cake batter causes the cake to have more rise than it would with just the baking […] |