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zachary
Melbourne, Australia
http://none
I knead, I beat, I fold, and I bake.
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Top Questions
23
votes
How to make thick and fluffy pancakes?
pancake
asked Jul 24, 2010 at 11:11
cooking.stackexchange.com
23
votes
Expiration Date on Milk
food-safety
milk
asked Jul 18, 2010 at 23:02
cooking.stackexchange.com
23
votes
How do you raise your dough in cold seasons?
baking
bread
dough
yeast
proofing
asked Jul 20, 2010 at 5:34
cooking.stackexchange.com
20
votes
Substituting butter for oil: Does it matter for baked goods?
baking
substitutions
oil
butter
asked Jul 20, 2010 at 12:58
cooking.stackexchange.com
20
votes
Should I eat before my run?
running
weight-loss
food
asked Aug 15, 2011 at 7:11
fitness.stackexchange.com
17
votes
Is it safe to eat mouldy bread?
food-safety
bread
asked Jul 20, 2010 at 12:44
cooking.stackexchange.com
16
votes
Reusing coffee grounds
coffee
asked Jul 19, 2010 at 8:18
cooking.stackexchange.com
15
votes
Over-stirring muffin mixtures
baking
batter
mixing
quickbread
asked Jul 18, 2010 at 11:02
cooking.stackexchange.com
14
votes
How can I increase my pull-ups reps?
upper-body-workout
pull-ups
asked Aug 14, 2011 at 22:36
fitness.stackexchange.com
13
votes
Cup measurements: shake or scrape?
baking
flour
measurements
asked Jul 20, 2010 at 12:50
cooking.stackexchange.com
1
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Top Answers
27
Why do people smash garlic?
cooking.stackexchange.com
18
Does resting the dough for a long time reduce the need to knead the bread?
cooking.stackexchange.com
10
How do I avoid straining neck muscles when doing pull ups?
fitness.stackexchange.com
7
How to get around Numerical Overflow in Stata?
stats.stackexchange.com
5
Techniques to get a nice golden-brown crust on bread
cooking.stackexchange.com
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