Dec 13, 2017

[Ongoing] Baking Questions & Answers

On Massdrop, you can find enthusiasts of all levels within any given community. There are beginners who are just starting out and experts who really know their stuff. Wherever you find yourself on the spectrum, you should always be able to find answers to your questions within the community.
BAKING Knowing your way around the kitchen often includes being well versed with the oven. When it comes to being a proficient baker of breads, pastries, pies, cakes, and more, honing your skills can be a long road. Whether you need help with your baked goods or you have some great tips to share, you’ve come to the right place.
ASK QUESTIONS Looking for a great chocolate chip cookie recipe? Want to start making your own banana bread at home, but don’t know where to start? Need to figure what a Dutch oven is, why you need one, and how to use it?
The best way to find the answers to your questions is to ask the community. There are members who are experts in pretty much every area of cooking you can imagine, and they can help you go from beginner to pro.
Ask your question/s by posting in the discussion below.
GIVE ANSWERS Many of you in the community know a lot about baking and have great information to share. We encourage you to help out anyone who has questions!

Want to start your own discussion? Click here:


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Hey y'all!

We have our winners for the discussion giveaway! Congrats to the following people:
· Seth M. - Emile Henry Rectangular Baker
· LeCheffre - USA Bakeware 4-Piece Set
· Sid P. - Combekk Railway Dutch Oven

The giveaway is over, but the discussion is not. If you have a question or an answer in regards to baking then feel absolutely free to keep the conversation going. Thanks to all for participating.
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Got my Bakeware 4-piece set. They are INCREDIBLE. Heavy duty, non-stick to 450 in the oven, the sheets don't warp in the oven... crisp bottoms on some low carb slider buns I made. Thank you, Massdrop. I highly recommend USA Bakeware.
Sweet! Show off the *buns, man! #nosoggybottoms

*Slider buns, specifically.
This is a question for making fat and tall fluffy pancakes. These are more like the Japanese style ones. I wanted to know what are the cookie cutter like tools you would use when applying them on a pan? This way the pancakes are tall yet fluffy. Let me know. I'd greatly appreciate it.
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Thanks for finding me this information. Much appreciated. :D
Thanks for the suggestion. I appreciate it.
When I make just a simple bread I always end up with dense end product. What are some things that I can do to get lighter softer bread?
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Like others have suggested, a wet sticky dough and a strong yeast with plenty of time to rise.
All of this. Ken Forkish’s method is Brilliant for high hydration doughs.
Can anyone give me a great cookie recipe for the Holidays that is easy to make and tastes great!
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Thanks Josh
These do look good! Gotta try them.
I went to Paris last year and they have amazing crepes. Anyone has a crepe recipe that can share ?
I love crepes, too. Most of the ones I've had in the US and here in Hawaii are more eggy and floppy, unlike the ones I've had in France which are more floury and crisper if that makes sense, they are fantastic. But, my favorites are the buckwheat galettes I've had in Normandy which have a nuttier, more crisp texture, super good. These are the two recipes I use for regular crepes and the buckwheat galettes. There are arguments on needing to let the batter rest or not, but for me, I like to let it rest to get rid of the air bubbles in the batter (I let mine sit in the fridge overnight.) I almost always eat savory crepes and add salt to the batters but that's optional. You can also add things like herbs to the batter as well. One thing I really like doing is after pouring the batter into the pan and spreading it out, I add shredded cheese to the top of it. When it's flipped over to cook the 2nd side, the cheese crisps up and adds a nice texture to the outside of the crepe. Anyway, the fun part is experimenting and seeing what works for you.


2 large eggs
3/4 cup milk
1/2 cup water
1 cup flour
3 tablespoons melted butter
Butter for coating the pan

In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.


This is the recipe I use for Buckwheat crepes. Got this from the Serious Eats website.


3/4 cup plus 3 tablespoons Buckwheat flour
3/4 cup All purpose flour
1 1/2 teaspoons Kosher salt
1 Large egg
1 1/4 cups Whole milk
1 1/3 cups) Water
Butter, for cooking

To prepare the batter:
Whisk dry ingredients to combine. In a large bowl, whisk the water, milk and egg
until blended. Then slowly whisk in the flours and salt, until you
get a smooth, silky batter. Cover and refrigerate for at least an hour,
but preferably overnight.


Heat crepe pan or a small non-stick skillet. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.
Fantastic, answer! Useful information, with recipes. I'm going to try both of your recipes. Thanks for your input.
Would anyone have a simple (but tasty) recipe or a link to one for a sugar free cake or pecan pie? My wife is diabetic and unfortunately I'm not baking savvy. Thank you in advance.
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Thank you Tesshan.
I have a favorite cookbook for deserts that are sugar free, it is put out by EQUAL.. Both my husband and myself are diabetic. Also if you go to Splenda site online, can find good recipes
Hi, I have very little knowledge in cooking. I'm not also familiar with the tools used in cooking. Could you recommend what are the must-have items/tools for getting started?
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This should be a great starting point
Adding to what people listed below, I'd add a good cutting board and a good clad (stainless/aluminum) fry pan, that is 10-11 inch (they vary depending on the brand). This size of pan will allow you to be pretty versatile in making things just for yourself or dishes that might be for you and a couple of other people. Also, I'd get a good pair of potholder/oven mitts and one set of good, cotton towels. I never run out of needing to grab that handy towel in my kitchen at all times.