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Ialina asks: I am gluten intolerant and wish to bake bread using only baking soda and vinegar as leavening. How much of each should be used per cup of flour? Baking S.O.S. says: This is a tricky question, and one I cannot answer from my own experience. What I do know is that traditional bread […] Jim asks: I made some corn bread using gluten-free flour, soy milk and flax seed for eggs, but it came out heavy. Everything I try comes out the same. I am allergic to all three. Please help. Baking S.O.S. says: It is a real challenge to make baked goods that taste good and have a […] Ron asks: I would like to make a pizza that when fully cooked has a brown, soft, non crispy bottom crust, and is fully foldable. When you bite into the pizza, the crust just seems to blend in with the toppings. The crust reminds me of a cross between pastry and pizza dough. I’ve tried […] Nicole asks: I was following a dinner roll recipe from Shirley Corriher. The resulting dough is extremely sticky and gooey, but the recipe requires that you roll the dough into balls. What’s the best way to handle this un-manageable dough? I tried oiling my hands as well as using flour, but to no avail. Baking […] No, it’s not what you think. This is not the yellow stuff you make to go with chili and soup (mine comes out of a Jiffy box!). This is a delicious yeast-raised bread sweetened with honey. A childhood favorite my mom always made when I was growing up: perfect comfort food for the Winter season! […] One of my new favorite weekend rituals is to make my own pizzas from scratch. It saves money over spending a small fortune at the local pizza shop (my family can eat a LOT of pizza!), and I think it tastes better than most commercial pizzas. Plus, we can customize our pizzas to everyone’s preferences […] Trying a new recipe for dinner: Smokey black bean & corn pizza cooked on the grill. Made Omega Bakery’s focaccia for the crust. Yum! On March 5, 2008, I took a basic bread baking class at Omega Artisan Bakery located in the North Market in Columbus, OH. Amy Lozier, proprietor of Omega, taught the class. I have to say that I was not originally planning to attend the class. My father wanted to take the class, so I paid […] |