Fat Daddio's
Troubleshooting Pie Crusts

Troubleshooting Pie Crusts

Problem: Soggy crusts: Causes: This can be from using a shiny aluminum pan which conducts heat and browns the top too quickly.Your oven temperature may have been set too low. Most pies bake at higher temperatures (375° to 425° F, 191° to 218° C).If your filling is...
Troubleshooting Bread

Troubleshooting Bread

Poor bread volume, dense bread Problem: Your bread is not rising, or it did rise but it sank back down leaving the dough dense and heavy. Causes: Not enough yeastYeast is past the “best by” dateToo much salt or too little liquidUnder-proofedOver-proofed Sticky bread...
Prevent Bread from Sticking to the Pan

Prevent Bread from Sticking to the Pan

Generally, bread sticking to the pan is caused by one of two things: the coating in the pan or the temperature the bread was baked. Bread baked too hot will turn out gummy and dense, and will not have that perfect spring you are looking for. Bread Stuck To The Pan...
Troubleshooting Cookies

Troubleshooting Cookies

Having problems with cookies? Use this guide to prevent or troubleshoot issues while baking your next batch. ProblemCause(s)SolutionDense or too hardInsufficient liquid in the dough, insufficient fat content in the dough, too much flour, overmixedAdjust recipe/measure...
Troubleshooting Pastries

Troubleshooting Pastries

Pate choux (pronounced “Patty Shoe”) is one of those recipes that is easy, but can get a little finicky on certain steps. The main problem people seem to run into most often is the dreaded puff deflation. But fear not, there are some easy tricks you can...

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