So basically I had some flour that I had unopened.

1. King Arthur’s 00 Flour, set to expire at 11/6 this year
2. King Arthur’s Keto Wheat Baking Flour, expired on 8/30/24

So my main question is will this flour be safe to use? With the 00 flour, will I be able to use it still in let’s say December if I just now opened it? And is it safe to use the Keto flour now since it’s about 3 months past the date or should I just to buy a new bag of it? I genuinely have no clue since they’re both unopened and I’ve heard many different things about it. Thank you!

Hello!

I've gotten to the point in my baking that I need a good set of piping bags. Does anyone have any recommended brands they use? Do you use disposable or reusable? What is yall's preference when it comes to using the bags, upkeep, etc?

Thanks in advance!

I make loads of cookies and use loads of different recipes but the chocolate is never melty and the chocolate is always hard.

I use different chocolate

I use different recipes

I use another oven

What can I do??

hii everyone i’m planning on baking a cheesecake and shipping it (FL to IN) what steps and how should i go about shipping it? i have never shipped any baked goods through mail before and definitely need help, any and everything relating to it from how to package the cheesecake itself to the different mailing companies, to where to find the packaging supplies, any and all of that would be greatly appreciated, thank you :)

Looking to make small sizes canales.

Im making a no bake cheesecake for my upcoming 18th birthday on november 2nd I was thinking of making it today ( october 31st ) my actual question is, is it a good idea to store it in the fridge 2 days before serving ?

I like baking im just not an expert i just simply need tips

help a girl out please

Thank you!

Never done this before so I would appreciate any tips since I need to do things now and you know perfectly well how many fake recipes there are online.

So my question is do I just put the meringue on top and bake it I normally would an apple tart but longer? I use pre-cooked apples. Should I blind bake the crust or not?

I normally firsts cook the apples in a saucier then blind bake the crust, seal it with an egg white, put the apples in, do optional toppings and bake it for 35-40 minutes

PS Can I add lemon juice to the meringue or would it ruin it? Tried googling but I only get lemon meringue pies

Needing help/suggestions. My goal is to make a thick chocolate chip cookie, with minimal spread.

Like a pudding cookie would look, but not as soft. So far I've tried chilling the dough and adding flour as well as adding starch.

Helpp

Hi all - I have a potluck coming up this weekend and made a test-batch of shortbread sandwich cookies with orange chocolate ganache last night. The cookies look ok (will make some cosmetic tweaks for the final version), but they just don’t taste very good. They’re somehow both too sweet and too bitter at the same time, and generally just kind of underwhelming. Very rich and buttery (almost too much maybe?) but for some reason I’m just not loving it! Recipes I used are below, any suggestions on what I’m missing or what could help the issue are much appreciated!

Shortbread (adapted from Kim-Joy’s printed shortbread post here: https://www.instagram.com/reel/C_3N9WtIdoC/?igsh=ZHc4YnF0enZudGVt )

-200g butter, cool room temp -85g sugar -280g AP flour -pinch of salt (not in original recipe) -1/4tsp vanilla extract (not in original recipe) -blue, red, and black gel food dye

Ganache: -6oz chopped dark chocolate (Guittard 70%) -3oz heavy whipping cream, I threw a cinnamon stick in while it was heating up but idk if it infused any flavor really -1/8tsp orange extract

I'm sure people are often asking this but I'm panicking since I'm baking several pies for tomorrow and I really need to make a quick decision. I'm making these for me and my closest family, not for sale. I found a single dried out moth in the flour bag. I sifted just a couple cups so there may be more potentially? I feel bad about wating food and this is a very nice flour which I can't quickly replace. But I can got some cheap replacement. Please advise.

I’ve come across a couple aquafaba SMBC recipes I’d like to try out for a vegan friend - has anyone ever made this before? If so, how does it compare in terms of stability to real SMBC? Could I first a layer cake with it and expect it to hold up for days?

https://sallysbakingaddiction.com/homemade-artisan-bread/

Will it be okay? I’ve never made bread before but I do love baking so a difference in almost fifty degrees feels significant. If you have any other bread recipes you’d like to share I’d love those too!

Sorry if this is a stupid question!

Hello
I am trying to make Jalapeño Cheddar bread. Using the recipe by tasty. I use bread flour and bake the bread for 30 mins with lid on and 20 mins without lid at 450F in a dutch oven. When the bread is done baking, I see the bread is very well risen and looks amazing but once I take it out and keep it for cooling it starts to sink. The height of bread right after baking and after cooling reduces by 50%.

To cool the bread, I just take it out and keep it on a cooling rack.

This has been happening to me for the last 5 times that I have baked and I am very upset about it. Can someone please help guide me on what I am doing wrong?

Wanting to do a chocolate ganache with chocolate mirror icing for a birthday. But needed to incorporate a design on it as well. Problem is, I'm not acutally sure how with that type of frosting on the cake.

I just want to make it look like a 2d0 dice. So a flat design in glitter with a stencil? Or painted with the edible paint? Or using the golden gel frosting? Or should I try and just use small round sprinkles lol and painstakingly place them one by one.

Hi! Amateur baker here. I am currently making a birthday cake using swiss meringue buttercream (made a tester cake today and ran into some problems). Filling, crumb coating, and icing the cake with SMBC hasn’t been an issue. However, when I was practicing decorations and writing with piping bags, the SMBC wasn’t holding shape well and seemed melty, especially after I added a few drops of food coloring gel to some of it. I was sticking the icing in the fridge/freezer for a few minutes at a time, but it helped minimally. Any tips on how to make the SMBC “stiffer” and easier to work with for decorating? I read tips such as adding a little bit of powdered sugar to thicken it up, but haven’t tried that yet. Thanks for your input!!

I'm a total noobie when it comes to baking, but I wanted to make some pumpkin cookies. The recipe told me to cook at 300°F (which seems low) for 22 minutes, I did it for a bit longer because they weren't done after 22 minutes. The outside is pretty crisp with slightly dark edges and the inside isn't super gooey, but is nice and soft.

I believe they're finished, I just barely know anything about baking lol. How am I supposed to tell when they're done? Thanks!

The recipe I always use says to shape the dough and by the time I got done, I realized it had been about an hour.

Usually I used hersheys cocoa powder for the brownies i make but currently i have a container of powder that says “natural and dutch blend”

I know the differences between the two but have never seen one mixed before! Do I use the blend as a dutch process or what? Im so confused

Estou começando a fazer croissants e não sei qual margarina/manteiga usar e o que ela precisa ter para folear melhor e não soltar tanta gordura

Can someone tell me what piping tip this is for the pink ribbon, bottom layer? I want to make something like this for my friends baby shower but can’t figure out which piping nozzle to buy.

Hey, guys. Im hoping you can help me understand where I am going wrong because I cannot for the life of me get bread. Its always alluded me and no matter how many recipes I try or videos I watch I get the same result when trying to knead, a sticky, tacky mass that only gets stickier and tackier the more I work it. It does not smoothen or get easier to work with. I have no idea what I am doing wrong. Ill break down what I do in steps.

1. Measure ingredients. I use 540g of flour with 378g of water. I reserve another 60g of flour for later. My understanding is that this is a 70% hydration dough.

2. mix the dough and water together, until it becomes a shaggy, sticky mass. Then I let it sit for 20-30 minutes so the flour absorbs the water.

3. I then add the fast acting yeast, 1 Tbs sugar, and 1 tsp salt and mix them in.

4. I try to knead the dough here. I mix it with my hand in the bowl which coats my hand in tacky glue essentially. I attempt to bring it together in the bowl but it sticks to the sides and I have to pry it off. I add 60g of flour here and continue to try to work it. After a while I basically rip it out of the bowl and try to knead it on the table. By this point my hands are completely covered in tacky, sticky dough that sticks to me more than it sticks to the dough. I press me palm into the dough and push it outwards which results in my palm now being covered in the tacky dough. Meanwhile the dough I pushed out is now glued onto the table. I keep adding flour. It comes together for a bit and becomes easier to work with before becoming glue again. I add more flour. Same thing. I add more flour, same thing. At this point its closer to the 55% hydration dough and is not as gluey as it was before but still sticky and far from an actual ball of dough I can knead. I attempt to knead, if only to try to get some of the dough that coating my hands to get pulled back into the dough. That usually doesn't happen. I eventually give up and spend the next 30 minutes running my hands under water and trying to scrub the dough off. The dough is as shaggy as when I started after about 10 minutes of trying to knead.

This last time I used my stand mixer, thinking my kneading was the problem. I had it essentially knead the dough for a total of 10 minutes but checked it every 2 minutes. The dough was glue and adhered itself to the dough hook. It would occasionally slap around the edge of the bowl before remaining a solid mass hanging off the dough hook. After 10 minutes it was shaggy and tacky.

I must be missing something here. I dont know what I am doing wrong because I follow the videos and the recipe im using is a King Arthur Flour recipe for the "Easiest Bread you'll ever make". I feel so incredibly stupid because I cant figure this out. I know this might not make sense but can anyone help me?

A lot of brownie recipes use cornstarch, does it actually help? Why is cornstarch used in brownie recipes in the first place

Hi bakers! I'm making a French apple cake recipe that calls for rum, but I'd like to substitute it with a non-alcoholic ingredient. From what I understand, the rum helps bring out the sweetness of the apples. Any ideas for substitutions that might give a similar effect?

Also, a quick texture question: the recipe calls for chopped apples, but I’m considering using thinly sliced apples (planning to use a mandolin). Would that change the cake’s texture much, or affect how it bakes?

Thanks for any advice you can share, I really appreciate it!

made this biscoff buttercream but it's just so gritty and im unlikely to get a smooth finish when frosting 😭 i did try several things to fix it prior to this photo, such as: heating it slightly, adding some warm cream, adding a tsp of golden syrup and beating it longer. however, none were particularly effective. perhaps this overkill worsened it but it's honestly no worse to how it looked pre-trouble shooting.

i was just wondering where i might've gone wrong and/or how i could fix this? i bake quite frequently and yet can never get a lovely smooth buttercream. thank you for any advice and i apologise if this was worded confusingly!