1. What if my bread dough doesn’t rise properly?

If your dough isn’t rising, it could be due to a few common factors. With instant dry yeast, you don’t need to worry about activating it separately, and it generally works well in a wide range of temperatures. However, make sure you're using the right amount of yeast and that your dough has enough time to proof. Sometimes, if the room is too cold, the dough may take longer to rise. If your dough still isn’t rising after 1 to 2 hours, try giving it a bit more time in a slightly warmer environment, like near a heater or in the oven with the light on. Be patient, and remember that some doughs rise slower than others, especially when using whole wheat flour or certain types of hydration.

2. My bread comes out too dense. How can I make it fluffier?

A dense loaf can result from not kneading the dough enough or using too much flour. Ensure you knead your dough for at least 10 minutes to develop the gluten properly. When measuring flour, use the spoon-and-level method to avoid adding too much flour. Also, check your oven temperature—it should be preheated and stable when baking.

This usually happens if the dough is too soft or not sealed properly. To prevent this, make sure you roll the dough tightly but not too tight, and pinch the edges of the dough to seal the filling inside. If your dough is too soft, you can chill it for 10-15 minutes before rolling.

4. My whole wheat bread turns out too dry. How can I make it softer?

Whole wheat bread tends to be drier due to the bran absorbing more moisture. To keep it soft, try adding a tablespoon of oil or honey to the dough. Additionally, you can mix in a small amount of all-purpose flour to balance the texture and moisture levels.

5. How can I make my cookies crispier and more golden brown?

For crispy cookies, use more granulated sugar than brown sugar, as brown sugar adds moisture. Ensure your dough is well-chilled before baking—this helps the cookies spread evenly. Also, check your oven temperature and adjust baking times, as underbaking can lead to soft, chewy cookies rather than crispy ones.

6. My cookies spread too much and become flat. What am I doing wrong?

Flat cookies can be caused by using too much butter or not chilling the dough long enough. When butter is too soft, it melts too quickly in the oven, causing the cookies to spread too much. Chill the cookie dough for at least 30 minutes before baking to help maintain their shape.

7. My Taftan (Naan) doesn’t have the soft texture I expect. What should I change?

For soft Taftan, ensure you knead the dough until smooth and allow it to rest for enough time (about an hour) to activate the yeast. Also, the baking surface (like a hot tawa or stone) and the heat should be high enough to ensure that the Taftan cooks quickly while remaining soft and moist inside.

8. How can I make my almond biscotti crunchy but not too hard?

To get that perfect biscotti crunch, bake the dough twice—once to firm it up, and then again to crisp it. However, don’t over-bake it during the second round. Keep an eye on them, and once they start turning golden, remove them to avoid making them too hard to bite into.

9. How do I prevent my bread from having a sour or overly yeasty taste?

A sour taste usually means the dough has over-fermented or used too much yeast. To avoid this, follow the recipe's rise times strictly and don't let the dough ferment too long. Using the right amount of yeast is key—too much can overwhelm the flavours and result in a sour note.

10. What’s the best way to store my bread to keep it fresh for longer?

Store your homemade bread in a paper bag or bread box to keep the crust crispy. For soft bread, you can use a plastic bag, but don’t refrigerate it as it will dry out faster. If you want to keep the bread fresh for longer, freeze it in a plastic wrap or a zip-lock bag and toast or warm slices as needed.

11. Can I use whole wheat flour in my cookie recipes? Will it affect the texture?

Yes, you can use whole wheat flour in cookie recipes. It will result in a denser texture compared to using all-purpose flour. To maintain a softer and more traditional cookie texture, you can replace only half of the all-purpose flour with whole wheat flour, or use a finely ground whole wheat flour.

12. My bread is too salty. What can I do?

Salt is essential for flavour, but too much can overwhelm the bread. If your bread turns out too salty, check if the recipe has been followed accurately, especially when measuring salt. If you accidentally added too much, you can try balancing the dough by adding a little more flour and water, though it may change the texture of the loaf.

13. How can I make my baking more cost-effective without compromising quality?

To bake cost-effectively, buy ingredients like flour, yeast, and sugar in bulk. Choose simple, affordable ingredients without compromising on quality. You can also recycle your recipes by using leftovers in new bakes, like turning stale bread into croutons or breadcrumbs.

When pricing your bakes, calculate the cost of ingredients, overheads (like electricity), and packaging. Add a reasonable markup based on your time and effort. Research local pricing for similar products and ensure that your price covers all costs while offering you a fair profit margin.

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