BakingAsked Apr 07, 2023 by Whitney K.
Welcome to our baking forum! This is a space to ask our culinary team about any and all baking-related matters.
Our customer service team does not monitor this board. If you’ve got a store-related inquiry, please email us at info@177milkstreet.com for a speedier response!
Answered by Lynn Clark
Hi David -
Sorry for the delay in responding! Your post wasn't flagged for me since it's under a customer service announcement thread.
I checked in with our Recipe Editor, Dawn Yanagihara, and she shared this:
This question came up recently during a recipe meeting, as we're currently in the thick of developing recipes for the baking book. The general feeling is that since gram weights tend to make recipes seem fussier and more complicated than they are, we include include them only for those ingredients for which measuring by volume might introduce lots of inaccuracy. E.g., 1 cup water measured by volume is likely to always come very close to 8 ounces, but the amount of flour, for instance, can really vary depending on whether it's spooned into a measuring cup or if it's measured by the dip-and-sweep method. We do try to make sure to include weights for liquids like honey and molasses—sticky substances that are a nuisance to measure by volume.
Hope that helps!
Best,
The Milk Street Cooking Team
Read MoreAsked Apr 05, 2023 by Toni P.
Is it possible to substitute Gluten-free flour when making the Milk Street French Apple Cake recipe? I'm using King Arthur's "Measure-for-Measure" GF Flour. Thank you.
Answered by Lynn Clark
Hi Toni -
We haven't tested this recipe using a GF flour blend since we don't work with GF recipes so, unfortunately, we can't say whether it will work. If you do try it though, we'd love for you to post your results under the recipe comments since we're sure it would be helpful for others as well!
Best,
The Milk Street Team
Read MoreAsked Mar 16, 2023 by Scot H.
I made this recipe for the first time tonight and I believe there is an error in the ingredient list for the glaze. It calls for 227 grams of bittersweet chocolate (or 8 ounces). I think it should be half that amount. Following the recipe, the finished glaze was more the consistency of a buttercream frosting instead of a "pourable yougurt," the volume was twice what was needed and it was not sweet at all.
Tomorrow I will try to salvage what I have by diluting with more butter and cream and adding more sugar.
Answered by Elizabeth Mindreau
Hello Scot,
We are sorry that your chocolate glaze didn't turn out as expected. Since we don't list water (unless it is boiled or chilled) in the ingredients list of our recipes, we wonder if you may have accidentally overlooked the 1 inch of water (in the directions) that goes in the saucepan with the butter, cream, sugar and salt for the glaze. Brewed coffee is then added to the glaze mixture with instructions for adding additional brewed coffee if the glaze is too thick. We hope you were still able to enjoy your cake and that the glaze works on the next try.
Best,
The Milk Street Team
Read MoreAsked Feb 12, 2023 by Roberta H.
I'm looking for a salted caramel filling for a wedding cake. Something with a spreadable consistency, not on the saucy side.
Answered by Elizabeth Mindreau
Hello Roberta,
I'm afraid that we don't have a recipe for a salted caramel filling or frosting in our repertoire at the time. We do have a cream cheese caramel one adapted from a Cheryl Day recipe, but I don't think that's what you are looking for. Caramel frosting is a specialty of Southern baking so there are many sources available online and in cookbooks. Myrecipes.com is a good source source for caramel frosting recipes.
Best,
The Milk Street Team
Read MoreAsked Jan 22, 2023 by Beth W.
I have been making a variety of Milk Street tray bakes and am always leery about using extra vergin olive oil so use a super light olive oil instead. Is regular EVOO fine for baking under 400 degrees?
Answered by Elizabeth Mindreau
Hello Beth,
Thank you for using our recipes for your tray bakes. Extra virgin olive oil is fine for baking below 400 degrees. When the oil is mixed in with other ingredients, as a marinade or seasoning, rather than just oiling the surface of the baking dish, it should be fine at even higher temperatures.
Best,
The Milk Street Team
Read MoreAsked Jan 21, 2023 by Tamara C.
The recipe appeared in the Jan-Feb Milk Street magazine. Has anyone made this cake? I’ve never seen a cake recipe that calls for salted butter. There’s also 1/2 teaspoon salt. I’m wondering if the “salted” butter is a mistake.
Planning on baking this cake tomorrow, any response would be appreciated!
Thanks,
Tamara
Answered by Elizabeth Mindreau
Hello Tamara,
Our recipe developers made the cake multiple times until it met with the approval of everyone at Milk Street. While it may seem unusual to use salted butter in baking, we find that it generally balances the sweetness and other flavors in baked goods. We also adjust the added salt in recipes accordingly.
Best,
The Milk Street Team
Read MoreAsked Dec 14, 2022 by John G.
I am looking to make the Swedish Cardamom bun recipe which calls for coarsely grinding decorticated cardomom seeds. I do not currently have a spice grinder (or a mortar and pestle). I was looking at the Kuhn Rikon ratchet grinder in the Milk Street store. Can someone confirm that that grinder is adjustable and if so, that the coarse setting will produce the correct grind needed for the cardamom in this recipe?
Answered by Elizabeth Mindreau
Hi John - I don't believe we carry the Kuhn Rikon spice grinder anymore. If you did purchase it, it should work fine for the recipe. You can even use a mortar & pestle for this to achieve the mix of powder and tiny flecks the recipe calls for.
Read MoreAsked Nov 21, 2022 by Robert S.
Hello,
At the end of the Thanksgiving Special Podcast (episode #631), Chris Kimball talked about how one of his favorite Thanksgiving traditions is making his whole wheat soda bread. Would Chris be willing to share that recipe?
Thank you and happy Thanksgiving.
Answered by Elizabeth Mindreau
Hello Robert,
We apologize for the delay in responding to your query about the soda bread. You can find the recipe at this link
Recipes From Our 2022 Thanksgiving Potluck
Best,
The Milk Street Team
Read MoreAsked Oct 20, 2022 by Marianne A.
In your September 30th podcast, there was a question about why the final temperature of a baked good, cake or bread is not given in recipes even though it is more precise than color or touch. Christopher Kimball said that it was a great question. How about Milk Street starting to do this or to develop a general table of temperatures that can be used to judge when a cake or bread is ready. If you start that trend, other will follow and it will become more ubiquitous.
Thanks for listening
Answered by April Dodd
Marianne - in fact, we have already created this table! You can refer to this helpful guide to make informed choices about final temperatures for baked goods: https://www.177milkstreet.com/2017/10/unconventional-temps
Read MoreAsked Aug 19, 2022 by Stacie P.
For the pie crust recipe with the corn starch, what is the recommendation for freezing it? Can I freeze it in the disc right after I make it?
Answered by Lynn Clark
Hi Stacie - You can definitely freeze this pie crust! Just make sure it's well protected by first, wrapping it in plastic, and then placing it in a gallon-sized freezer bag after you've formed it into a disc. This will keep it safe from freezer burn or picking up any off flavors from the freezer. Then thaw it in the refrigerator overnight before you want to use it. Best, The Milk Street Team
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