Seasoned Advice Questions, Problems & Solutions : TransWikia.com ~ Page 112

Where to keep sourdough starter

I am wondering what the pros and cons are of keeping a sourdough starter inside the fridge or outside the fridge. Certainly, keeping the starter in the fridge reduces the...

Asked on 05/08/2021

1 answer

What does ginger lose if puréed or ground and left over time?

I know with certain herbs and spices once you cut them open or grind them they can lose aroma, volatile oils and vitamins. I’m wondering about ginger. People either use...

Asked on 05/08/2021

1 answer

How to obtain the soft and pillowy texture in bread?

Here's a bread recipe (probably a type of Turkish bread):1 cup of warm milk (200 ml)1 tea cup of warm water (150 ml)1 tea cup of oil1...

Asked on 05/08/2021

2 answer

How do I age ginger?

For the past few months all I can find is young ginger from the grocers. I am in need of old ginger which I can't quite purchase. I have tried...

Asked on 05/08/2021

3 answer

Why do red onions turn blue or green when cooking sometimes?

I cooked a pot of beans with some red onions last night. Today for lunch when I got them out of the fridge, all of the onions had turned...

Asked on 05/08/2021 by Chris AtLee

2 answer

Why does rice go bad next day?

I'm using a rice cooker to cook rice and I find the very next day it starts to increasing smell bad and I feel like puking just smelling it. Not...

Asked on 05/08/2021

5 answer

Can I use the stovetop while a dough is leavening in the oven?

I usually use my (turned off) oven as a safe place for leavening doughs for hours.I always get amazing results and never had any issue with that. But... what...

Asked on 05/08/2021 by dolma33

1 answer