Comments on: Ask Joy the Baker

By: Pat Burdette

Pat Burdette — Sat, 04 Jun 2011 18:10:03 +0000

What causes the wet spots, solid or guminess in pound cakes? It occurs mainly on the bottom and when taken from the oven the cake sinks and becomes heavy. When this happens I know that the solid or wet spots will be in the cake when I cut it. Cake browns nicely on the outside.

By: Ruth Brown

Ruth Brown — Sat, 15 Jan 2011 08:43:55 +0000

By: Sarah Ann

Sarah Ann — Thu, 23 Dec 2010 14:10:03 +0000

I have been trying to find a reasonable recipe for wild-fermented sprouted grain sourdough bread. It’s all very confusing seeing different recipes and measurements and all that. I need something stable and concise. Can you help me?

By: Chef J

Chef J — Mon, 20 Sep 2010 13:46:57 +0000

Hi Joy,
Bread. I have tried everything but i still cant get a nice large crumb in my bread.
High protein flour, nursery water, dough conditioners, wheat gluten, proofing not proofing, different yeasts ,mixing in non metallic bowls ect and though the bread is soft & tasty and rises well i always get a heavy dence loaf. i tried a boxed mix and it came out perfect. what am i doing wrong?
Thanks
Chef J

By: Patty Tomaskovic

Patty Tomaskovic — Sun, 25 Apr 2010 05:22:03 +0000

Hi Joy,

With the approach of summer right around the corner, and my thoughts weighing heavy on some fresh, juicy peaches, i was curious if you were going to go on a quest for “the best peach pie” recipe out there? Amazingly, I notice that you don’t have a peach pie recipe listed in your pie category. What gives, Girlfriend? Don’t tell me you forgot about us peach lovers? Please….say it isn’t so! ;)

By: joythebaker

joythebaker — Mon, 22 Mar 2010 18:24:04 +0000

to keep my cheesecake from leaking or letting in water i line the outside of the spring form pan with two layers of foil. that keeps the water bath out and the cheesecake in!

By: Parnelli

Parnelli — Mon, 22 Mar 2010 18:02:43 +0000

Hi–Springform pan problem:

My cheescakes are leaking during baking. Can I line a springform pan with parchment to stop this?

Cheesecake cracks solution:

After pouring batter into pans, pick them up & drop them until the bubbles stop coming to top. They are what makes the cracks–assuming there are no drastic temp. fluctuations.

By: justine

justine — Thu, 26 Mar 2009 12:02:10 +0000

Hi Joy!
your blog is such an inspiration to me because im currently pursuing pastry in a culinary school(yeh, i know.) and i would so love to meet you in person and talk about food and everything under the sun!but unfortunately im from across the world in Asia:(

Anyway, i do have a few curious questions to ask you.How hard did you work to get to where you are today?How do you find so much time and energy to do so many things at once?i mean, you have your work and then this blog and then there’s socializing…lastly, what’s your favourite ingredient of all time!

thanks for your time:)

By: Marilyn

Marilyn — Wed, 25 Mar 2009 14:40:59 +0000

I guess I should ask a question instead of playing story time (above). Obviously, some brownies need no additions, but if in the mood, do you have any favorite or just fabulous additions to brownie batter?

Also, this is rather silly and I’m not sure if there are many, but do you have a favorite literary referenced baked good? (Mine: Lane Cake)

By: Marilyn

Marilyn — Wed, 25 Mar 2009 13:06:12 +0000

Dads and Pancakes. My dad rarely cooks, maybe heats up some canned soup or cranks out an egg sandwich every six months. However, I discovered, after he peeked over my shoulder while making pancake batter, that he has been the “Flicker’s Nest” (the family hunting cabin) pancake maker for probably twenty-five years. I was nearly stunned when he told me that he prefers to add brown sugar, orange zest, and vanilla to his pancake batter. It was terribly adorable.