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Bread & Pastries/Expert Profile
Expertise
I can answer any questions about baking. The only thing I'm not too good at is baking pies, nor do I know much about high altitude baking.
Experience in the area
I have been baking for over 30 years. One of my hobbies is creating recipes, most of those for baked goods. I made my own wedding cake. Currently I prefer to bake healthier things. I use a lot of whole wheat and other whole grain flours, and prefer to use less sugar or sugar substitutes in my baking. I do a lot with fruit.
Education/Credentials
none that apply
Average Ratings
Recent Reviews from Users
K = Knowledgeability C = Clarity of Response T = Timeliness P = Politeness| User | Date | K | C | T | P | Comments |
|---|---|---|---|---|---|---|
| pan | 11/21/09 | 10 | 10 | 10 | 10 | thank you! |
| ron | 11/19/09 | 10 | 10 | 10 | 10 | thank u very much was afriad it ..... |
| Christina | 11/17/09 | 10 | 10 | 10 | 10 | |
| Karen | 11/16/09 | 10 | 10 | 10 | 10 | |
| Margaret | 11/15/09 | 7 | 6 | 10 | 7 |
Recent Answers from Elyse Grau
2009-11-22 Sourdough Bread Troubleshooting:
Marianne: I don't think I'm getting a clear picture of what you are doing. Don't be afraid to handle the dough - bread dough should be kneaded and air bubbles pressed out when you form a loaf. No need
2009-11-19 banana bread:
Ron: Yes, you can put it back in the oven if you haven't sliced it. Depending on how "undone" it is, you could also toast or bake slices of it. You might want to put some foil over the top (loosely) when
2009-11-18 zuccini & other breads sinking:
Richard: That is because they are not done. You cannot go by appearance. When a quick bread (zucchini brd is classified as a quick bread)or cake is done the top will spring back when touched and a toothpick
2009-11-17 hi:
Christina: If you have enough dough of one recipe to make a loaf, there is no reason that you cannot use it as it is. Allow an additional 2-3 hours rising time for it to defrost and then treat it as
2009-11-15 Top of the cake is hard and cracked:
It's possible that you are beating the dough too much when you add the flour. Why don't you try folding the flour in, or slowing down the mixer when you add it. I don't know if alternating the sour cream/flour
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