General Recipe Trouble Shooting

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Normal topic Calling all jelly experts
by labradors » Tue, 2017-05-02 14:24
7
by labradors
Tue, 2017-05-30 06:33
Normal topic Green Meat after 24 hr @ 60 C
by Katman2 » Sun, 2016-03-06 22:14
6
by Katman2
Tue, 2016-03-22 22:49
Hot topic Help with my Lemon Pound Cake recipe.
by Wartface » Sat, 2016-02-27 08:20
21
by Wartface
Sun, 2016-03-06 19:49
Normal topic Quiche Lorraine problems
by TIV » Sat, 2015-12-19 18:02
4
by jacob burton
Mon, 2016-01-04 16:10
Normal topic Fettuccine Alfredo
by Brian96797 » Mon, 2015-12-14 10:53
7
by Brian96797
Fri, 2015-12-18 18:34
Normal topic Chicken A La King Recipe
by lrsshadow » Tue, 2014-02-25 14:53
4
by jacob burton
Tue, 2015-12-15 09:03
Normal topic Weepy Meringue
by Nina » Wed, 2015-12-02 04:32
5
by Nina
Tue, 2015-12-08 19:14
Normal topic Need help with large commercial recipe conversion
by mbarlog » Fri, 2015-11-13 13:43
5
by jacob burton
Fri, 2015-11-20 15:13
Normal topic "Biscuitey" Pizza Crust
by John Laurens » Sat, 2015-01-03 13:58
10
by strikingtwice
Fri, 2015-11-20 14:48
Normal topic italian meringue/ stability problem
by Gadzik » Wed, 2015-09-02 11:57
0
by Gadzik
Wed, 2015-11-11 23:46
Normal topic Paella Valenciana - Valencian Style Rice
by Margaux » Fri, 2013-02-01 14:16
0
by Margaux
Wed, 2015-11-11 23:46
Normal topic Fine Puff Paste made into Stawberry Turn Overs
by lrsshadow » Mon, 2013-01-14 21:10
0
by lrsshadow
Wed, 2015-11-11 23:45
Normal topic we call it Judy's chili, served for Grey Cup and SuperBowl
by dave12345 » Sun, 2012-11-25 15:03
0
by dave12345
Wed, 2015-11-11 23:44
Normal topic Grilled shrimp marinated in Spicy Thai marinade with Basil and Cilantro with a side of Rice peas and Cilantro
by Anonymous » Mon, 2012-03-19 17:14
0
by Anonymous
Wed, 2015-11-11 23:43
Normal topic Which cut of meat should I use?
by Mike16sa » Sun, 2014-08-17 20:57
3
by Mike16sa
Wed, 2015-11-11 23:18
Normal topic Potato Latkes
by esavitzky » Tue, 2011-12-27 11:13
10
by Lance.W
Wed, 2015-11-11 23:18
Normal topic Ligurian Pasta con Pesto Genovese
by Margaux » Sat, 2013-02-23 13:00
11
by Margaux
Wed, 2015-11-11 23:18
Normal topic Poor man's shrimp cocktail
by Nina » Thu, 2012-03-01 12:25
1
by johnson33445
Wed, 2015-11-11 23:18
Normal topic Covering Sticky Dough Problem
by lrsshadow » Fri, 2013-06-07 23:00
8
by JohnG
Wed, 2015-11-11 23:18
Normal topic A Gluten Free Gravy
by march03 » Wed, 2015-01-21 22:54
2
by labradors
Wed, 2015-11-11 23:18
Normal topic Pork Shoulder
by lrsshadow » Thu, 2012-12-20 20:55
4
by lrsshadow
Wed, 2015-11-11 23:18
Normal topic White Suace Recipe for Alfredo or Cheese Sauces
by lrsshadow » Sat, 2013-12-21 12:41
7
by labradors
Wed, 2015-11-11 23:18
Normal topic Mushroom burger
by strikingtwice » Sat, 2015-05-02 06:05
6
by strikingtwice
Wed, 2015-11-11 23:18
Normal topic salsa di pomodoro di base (basic tomato sauce) Is this your recipe?
by Smurfe » Thu, 2013-01-31 14:38
1
by dave12345
Wed, 2015-11-11 23:18
Normal topic Whipped cream and starch pudding strange mouthfeel
by michel » Sun, 2014-08-03 00:11
1
by jacob burton
Wed, 2015-11-11 23:18
Hot topic My Favorite Macaroons
by Anonymous » Fri, 2013-02-08 14:03
32
by Marco099
Wed, 2015-11-11 23:18
Normal topic Sauce for lamb
by Ulocuisine » Fri, 2014-12-26 09:42
3
by jacob burton
Wed, 2015-11-11 23:18
Normal topic Cooking Competition - Cream of Broccoli Risotto
by Anonymous » Tue, 2012-01-17 12:47
7
by esavitzky
Wed, 2015-11-11 23:18
Normal topic Fried polenta problems
by nrdavis125 » Mon, 2013-06-03 16:39
6
by strikingtwice
Wed, 2015-11-11 23:18
Normal topic unable to cook duck breast with crispy skin
by leo_mancini » Sat, 2015-01-17 20:32
1
by jacob burton
Wed, 2015-11-11 23:18
Normal topic Sweet 'n Sour Chicken - the weird way :)
by Phoenyx » Mon, 2012-11-19 21:36
2
by Phoenyx
Wed, 2015-11-11 23:18
Normal topic Eggs King Louis IX
by lrsshadow » Thu, 2012-12-20 08:38
2
by lrsshadow
Wed, 2015-11-11 23:18
Normal topic Fresh Made Noodles
by lrsshadow » Thu, 2013-12-19 09:22
11
by CramerNH
Wed, 2015-11-11 23:18
Normal topic problem with my tiramisu
by elmomt » Wed, 2015-04-08 21:59
1
by jacob burton
Wed, 2015-11-11 23:18
Normal topic Minnesota Cream of Wild Rice and Chicken Soup
by lrsshadow » Fri, 2012-12-28 13:56
1
by skflyfish
Wed, 2015-11-11 23:18
Normal topic French Onion/Chive Chip Dip
by lrsshadow » Mon, 2014-02-17 18:04
2
by lrsshadow
Wed, 2015-11-11 23:18
Normal topic Lol, somehow I screwed up cheeseburgers
by Cheeseburgers » Tue, 2015-06-23 12:20
2
by Cheeseburgers
Wed, 2015-11-11 23:18
Normal topic Moroccan Chicken Tagine with Lemon & Olives
by Margaux » Sun, 2013-01-27 02:10
12
by Margaux
Wed, 2015-11-11 23:18
Normal topic Trying to make Gluton free Chocolate Fettuccine
by Oschmedly » Tue, 2014-06-03 20:36
4
by Oschmedly
Wed, 2015-11-11 23:18
Normal topic Traditional, Creamy Hummus
by Anonymous » Thu, 2013-02-07 10:07
15
by strikingtwice
Wed, 2015-11-11 23:18
Normal topic Steamed Mussels
by Ulocuisine » Wed, 2014-08-27 19:59
1
by CramerNH
Wed, 2015-11-11 23:18
Normal topic Chinese Cooking Recipes
by esavitzky » Wed, 2012-01-11 22:05
11
by esavitzky
Wed, 2015-11-11 23:18
Normal topic Pizza alla Dolce Vita di Mi Nonna Margherite
by Margaux » Sun, 2013-02-24 04:43
2
by Margaux
Wed, 2015-11-11 23:18
Normal topic Freezing Ravioli, cracks and splits
by Dthomaslotz » Sun, 2015-01-04 02:03
2
by strikingtwice
Wed, 2015-11-11 23:18
Normal topic Traditional French Frying: Making Beef Tallow From Suet
by lrsshadow » Mon, 2012-12-17 20:36
13
by jacob burton
Wed, 2015-11-11 23:18
Normal topic green puree for dish garnish or decoration
by LSK » Thu, 2013-12-19 01:58
3
by jacob burton
Wed, 2015-11-11 23:18
Normal topic Problem with my mousse, liquid at the bottom!
by Esmeralda » Sun, 2015-03-15 23:44
9
by jacob burton
Wed, 2015-11-11 23:18
Normal topic Standing Rib Roast (My favorite method)
by lrsshadow » Sat, 2012-12-22 10:29
2
by Margaux
Wed, 2015-11-11 23:18
Normal topic I am in Love with Red Beans and Rice
by lrsshadow » Sat, 2013-12-21 13:09
1
by JanusInTheGarden
Wed, 2015-11-11 23:18
Normal topic Adding flavors to mac n cheese
by Cheeseburgers » Sat, 2015-05-30 12:19
4
by jacob burton
Wed, 2015-11-11 23:18
Normal topic Strawberry Turn Overs
by lrsshadow » Tue, 2013-01-15 08:49
5
by Margaux
Wed, 2015-11-11 23:18
Hot topic Stone Ground Whole Grain Flours
by Dave Mott » Mon, 2014-04-28 15:36
27
by Dave Mott
Wed, 2015-11-11 23:18
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Hey is there a on line calculater for converting pounds in to grams, plus figuring the percentage of salts cure, sugar and ppm. The site i have been using is down, and not sure when it or if it will be back.

The site i used to use is diggingdogfarm.com.

I use it for my brines and making bacon cure.

I heard of some other sites which had something similar but I sure can't find them now.

Thanks kit

Comments: 2

The last four weeks, all but one of my loaves of "English-Muffin" Bread have turned out like this:

Prior to that, I hadn't had any trouble and I have not (knowingly) changed any ingredients, procedures or equipment. 

Why is this happening and how can I prevent it? Thanks. 

Comments: 5

When I was in Honduras and had made a side trip to Guatemala, I found a coffee jelly/jam that I eventually used for a new recipe I developed. Now that I'm back in the States, I can't get that jelly any more, so I have been looking into making some myself. 

Comments: 7

I've been developing a seeded multigrain sourdough loaf with considerable success, if I do say so myself.

I'm interested in putting this on a firm mathematical footing in terms of baker's percentage.

In addition to bread flour, whole wheat flour, and rye flour, I'm using pumpkin seeds, flax seeds, sesame seeds, cracked wheat, and medium cornmeal.

So do I add grams of the "extras" as I calculate hydration? Perhaps I count the cornmeal and the cracked wheat but not the whole seeds?

Comments: 0

I'm happy with my sourdough rye, but my wife would perfer a less dense version, something more deli like.  She also, however, wants not to reduce the rye-ness.

I'm using 1 part Hodgson Mill whole grain rye flour to 2 parts major brand wheat bread flour..  It's at 65 percent hydration.

So what might I do assuming that I don't want to change the rye/wheat proportion?  I figure that proofing schedule, handling, or hydration could be variables worth looking at  But there's also oven temperature and how long the loaf's under cover that might have an effect.

Comments: 0