What happens if you add too little flour to bread?

Not using enough flour, though, results in a more caramelized-looking loaf . The difference between using too much and using too little flour is drastic. The outside turned a dark-brown color and looked almost caramelized.

Does citric acid make sourdough more sour?

Hack: Citric acid, ascorbic acid, and others. Like ACV, adding powdered acids can simply add sour flavor to bread . I'm not a proponent of these methods but if you want to try them look up the specific ratio you will need as some of these acids are very concentrated and you only need a very small amount.

Is there citric acid in bread?

While there are no specific/unique preservatives in bread (the preservatives used here can be used in multiple recipes), commonly used bread ingredients include: citric acid , calcium propionate, potassium sorbate, and sorbic acid.

What happens if you use all-purpose flour instead of bread flour?

You can always substitute all-purpose flour for bread flour one for one in any recipe that calls for it. Your bread might not raise quite as high or have quite as much chew , if you are using all-purpose flour, but it will still be delicious and homemade and all the good things.

What is the secret behind the sour of sourdough bread?

A sourdough starter is made up of wild yeast and bacteria working together . The bacteria is where the sour flavor is coming from! Lactic Acid Bacteria are most active in the mid 80-90 degrees F, but that speeds up the wild yeast which prefer a more mild temperature of mid 70s F.

Why is store bought sourdough so sour?

One consequence of the common belief that sourdough should be sour is that commercial sourdough is too sour. Sadly, most commercial sourdoughs aren't actually sourdough breads. They are yeasted breads that have had acetic acid, malic acid, and/or fumaric acid added to them .

How to get strong sourdough flavor?

If you really want a stronger flavor in your sourdough bread, adding a little citric acid to your dough will help. You can add ⅛ to ¼ of a teaspoon of citric acid to your sourdough. Do not use more than this amount because it will make your sourdough inedible.

Who should avoid citric acid?

Sensitive skin : Citric acid can cause skin irritation and make certain skin conditions worse. Use cautiously in people with sensitive skin.

What is the best preservative for bread?

Calcium propionate : This is a commonly used preservative that is added to bread to prevent the growth of mold and bacteria. Sorbic acid: This preservative is added to bread to inhibit the growth of molds, yeasts, and bacteria.

How do you know if bread needs more flour?

The dough should still feel a little tacky. If the dough starts sticking to your hands , add a little more flour to your hands, rather than to the dough, so you don't throw off that careful ratio of ingredients in your bread recipe.

Can too much flour make bread not rise?

Too Much Flour The big lesson here: too much of any ingredient can make your bread not rise —even flour. Too much flour can make your dough stiff and dry. And we all know what happens if there's not enough liquid for the yeast to use: It doesn't work how it should.

What to make with failed bread?

If the flavor is unappealing, then yes, toss or compost it. But if it tastes good, then you can make bread crumbs and/or croutons with it. Bread crumbs are useful for coating foods that will be fried e.g. chicken or fish.

Is it OK to add more flour to bread dough?

If your dough is too sticky and it's impossible to work with you can add some extra flour, just a little at a time . Make sure you weigh the extra flour you add and then you'll be able to adjust the recipe correctly the next time you bake.

17 no-mixer recipes for basic, breezy baking (2024)

Maybe you don't own a mixer. Or maybe you just don't want to haul yours out (and clean it). We've got you: These no-mixer recipes can be prepared entirely by hand (and bonus, many of them use just one or two bowls). From cookies to cakes to even brioche (!), these recipes are designed for every kitchen and every baker.

Photography by Danielle Sykes; food styling by Liz Neily

1) King Arthur’s Favorite Fudge Cake

There’s no creaming butter required to make this dense, fudgy cake. Instead, it's made with oil, which ensures a moist crumb while also making the batter easy to whisk together. The icing is equally simple; it’s made by heating cocoa powder, butter, confectioners’ sugar, and yogurt or buttermilk on the stove, then pouring over the entire cake.

Get the recipe:King Arthur’s Favorite Fudge Cake

Shop the recipe:Bensdorp Cocoa Powder

If you like this recipe, you may also like:Chocolate Cake, Simple and Rich Chocolate Cake

Photography by Rick Holbrook; food styling by Kaitlin Wayne and Brooke Deonarine

2) Brownie Cookies

Both the brownie batter and the cookie dough in this dessert hybrid are made with melted butter, which means you can mix them entirely by hand. The result is a mashup of fudgy brownie and chewy chocolate chip cookie, all in a convenient handheld dessert.

Get the recipe:Brownie Cookies

Shop the recipe:Callebaut Semisweet Chocolate Chips

If you like this recipe, you may also like:Espresso Brownie Cookies, Brownie Bites

Photography by Rick Holbrook; Food Styling by Kaitlin Wayne

3) Quick and Easy Vanilla Cake

The name of this recipe says it all — this cake comes together with just a few minutes of whisking, as it’s made with melted butter, hot milk, and eggs. The result is a classic, nostalgic yellow cake that's likely to trigger fond childhood memories. (For a mixer-free frosting, try Chocolate Ganache or Fudge Frosting.)

Get the recipe:Quick and Easy Vanilla Cake

Shop the recipe:Round Parchment Paper

If you like this recipe, you may also like:Golden Vanilla Cake, Vanilla Cake Pan Cake

Photography by Rick Holbrook; food styling by Kaitlin Wayne

4) Lemon Crinkle Cookies

Made with melted butter, these hand-mixed cookies are a cinch to make. Extra-soft and chewy, they pack a sharp lemony punch in every bite.

Get the recipe:Lemon Crinkle Cookies

Shop the recipe: Tablespoon Cookie Scoop

If you like this recipe, you may also like:Lemon-Coconut Cookies, Double Lemon Thumbprints

17 no-mixer recipes for basic, breezy baking (5)

5) Chocolate Chip Snickerdoodle Cake

This cake is like a cinnamon-sugar-encrusted snickerdoodle in cake form, with a handful of chocolate chips sprinkled in — because everything is better with a little chocolate. The entire thing is mixed by hand in one bowl, so it only takes about 10 minutes to throw together.

Get the recipe:Chocolate Chip Snickerdoodle Cake

Shop the recipe:Callebaut Semisweet Chocolate Chips

If you like this recipe, you may also like:Pistachio Chocolate Chip Pound Cake, Whipped Cream Dream Cake

Photography and food styling by Liz Neily

6) Quick and Easy Fudge Brownies

This is one of our long-time favorite brownie recipes. It's an easy one-bowl recipe: There’s no melting chocolate or combining wet and dry ingredients separately. Simply stir everything together in a single bowl — that’s it! And it makes a reliably moist, fudgy pan of brownies that rivals anything from a box.

Get the recipe:Quick and Easy Fudge Brownies

Shop the recipe:Triple Cocoa Blend

If you like this recipe, you may also like: Fudge Brownies, Deep-Dark Fudgy Brownies

Photography and food styling by Liz Neily

7) Whole Grain Banana Bread

Another one-bowl recipe, this nostalgic quick bread uses plenty of bananas (five of them!) for a super-soft crumb and fruity flavor complemented by the brown sugar, vanilla, and cinnamon in the batter.

Get the recipe:Whole Grain Banana Bread

Shop the recipe:Golden Wheat Flour

If you like this recipe, you may also like: Banana Bread, Sneaky Shortcut Banana Bread

Photography by Rick Holbrook; food styling by Kaitlin Wayne

8) Supersized, Super-Soft Chocolate Chip Cookies

When our Test Kitchen developed this maximalist recipe — our 2024 Recipe of the Year — they wanted it to be as accessible as possible, without the need for any special equipment. So they created a cookie dough that could be entirely mixed by hand, all in one bowl with just a whisk. The resulting cookies are (true to their name) huge, with a deep, caramelly flavor and plenty of chopped chocolate studded throughout. The hardest part is waiting for the dough to chill!

Get the recipe:Supersized, Super-Soft Chocolate Chip Cookies

Shop the recipe:Scone and Muffin Scoop and Guittard Semisweet Chocolate Wafers

If you like this recipe, you may also like:Joy's Brown Butter Chocolate Chip Cookies with Pecans, Sourdough Chocolate Chip Cookies

Photography and food styling by Liz Neily

9) Flourless Fudge Cookies

These deep-dark, super chocolatey cookies are made from just a handful of ingredients, primarily confectioners’ sugar, cocoa powder, and egg whites. Mixed in just five minutes with a whisk, they transform into decadent cookies with the taste and consistency of fudge brownies.

Get the recipe:Flourless Fudge Cookies

Shop the recipe:Triple Cocoa Blend andTablespoon Cookie Scoop

If you like this recipe, you may also like:Fudge Drops, Espresso Brownie Cookies

Photography by Rick Holbrook; food styling by Kaitlin Wayne

10) Just Peachy Peach Muffins

This recipe is part of our Bake it Easy: Summer collection, which includes fruit-forward recipes that require little effort while delivering big flavor. In this recipe, diced fresh peaches are folded into a batter made with pantry staples including oil, milk, flour, brown sugar, and spices. A sprinkle of coarse sparkling sugar before baking creates a craggy, crunchy crown for the tender muffin beneath.

Get the recipe:Just Peachy Peach Muffins

Shop the recipe:Sparkling Sugar

If you like this recipe, you may also like:Easy Peach Cobbler, Sticky Bun Banana Muffins

Photography by Rick Holbrook; food styling by Kaitlin Wayne

11) Chocolate Chip Skillet Cookie

Gooey, soft, and chewy, this skillet cookie veers into blondie territory in the best way possible. Because it’s made with melted butter, there’s no mixer required to make the batter; that melted butter is also the secret to this skillet cookie’s shiny, crackly top.

Get the recipe:Chocolate Chip Skillet Cookie

Shop the recipe:Field No.8 Skillet

If you like this recipe, you may also like:Maple Tahini Chocolate Skillet Cake, Chewy Chocolate Chip Cookie Bars

Photography and food styling by Liz Neily

12) Strawberry Swirl No-Knead Brioche

A stand mixer is typically necessary to make brioche dough because of its sticky consistency and the need for ample gluten development to support the butter and eggs in the dough. But here’s a buttery brioche that’s made without a mixer; in fact, it’s made without any kneading at all. Inside the loaf is also a bright swirl of sweet strawberry jam, making this a bread fit for summer baking.

Get the recipe:Strawberry Swirl No-Knead Brioche

Shop the recipe:King Arthur Quick Bread Pan

If you like this recipe, you may also like:Chocolate Cherry Brioche, Faux-Laminated Maple Brioche Buns

Photography by Rick Holbrook; food styling by Kaitlin Wayne

13) Cute and Small Chocolate Cake

This cute 6" cake is mixed by hand and comes together in about 15 minutes, making it perfect for a last-minute pick-me-up or intimate celebration. As reviewer Karen says: “King Arthur has given us a lot of fabulous recipes over the years, but this has to be one of the very best. So easy to make and so chocolatey with a lovely, moist crumb.”

Get the recipe:Cute and Small Chocolate Cake

Shop the recipe:6" Round Layer Cake Pan

If you like this recipe, you may also like:Molten Chocolate Mini Cakes, German Chocolate Mini Cakes

Photography by Mark Weinberg; food styling by Erin Jeanne McDowell

14) Lemon Puff Pancake with Fresh Berries

This light-as-air treat, often called a Dutch baby, is one of those magical recipes that's much easier than it appears. An unassuming combination of flour, milk, and eggs is poured into a pan, and 20 minutes later emerges as a giant golden puff, awaiting a final anointing of lemon juice and sugar. Part popover, part crêpe, part pancake, it combines the best aspects of all three.

Get the recipe:Lemon Puff Pancake with Fresh Berries

Shop the recipe:King Arthur Round Cake Pan

If you like this recipe, you may also like:Herbed Parmesan Dutch Baby, Rye Puff Pancake with Greens and Eggs

Photography by Rick Holbrook; Food Styling by Kaitlin Wayne

15) Everyday Olive Oil Cake

While many of the recipes on this list rely on melted butter to avoid an electric mixer, this plush cake instead turns to olive oil, which lends ample moisture as well as fruity, grassy flavor. Gently glowing with the oil’s electric hue, each delicate slice yields easily under a fork. A simple garnish of whipped cream is all that’s needed, but topping with spoonfuls of macerated fruit would also be excellent.

Get the recipe:Everyday Olive Oil Cake

Shop the recipe:King Arthur Round Cake Pan andRound Parchment Paper

If you like this recipe, you may also like:Chocolate Olive Oil Cake, Olive Oil Bundt Cake

Photography and food styling by Liz Neily

16) Loaded Chocolate Chip Blondies

The best blondies are dense and chewy, and these are no exception due to the inclusion of brown sugar and melted butter. Customize them with your favorite combination of nuts, chocolate, cinnamon, butterscotch chips, or crushed toffee bits.

Get the recipe: Loaded Chocolate Chip Blondies

Shop the recipe:Golden Wheat Flour

If you like this recipe, you may also like: Blondies, Bourbon Barrel-Aged Blondies

Photography by Rick Holbrook, food styling by Kaitlin Wayne

17) Chocolate Mayonnaise Cake

Mayo in cake? Trust us. This time-tested secret replaces the eggs and oil in the hand-whisked, one-bowl cake batter. Not only does the mayo cut down on your effort, but it also yields a rich, super-moist chocolate cake. (And don’t worry — you can’t taste the mayo in the finished cake!)

Get the recipe:Chocolate Mayonnaise Cake

Shop the recipe:Triple Cocoa Blend

If you like this recipe, you may also like:Chocolate Cake, Moist Chocolate Cake

Looking for more easy baking recipes? See our collection ofRecipes with 5 Ingredients or Fewer.

Cover photo by Rick Holbrook; food styling by Kaitlin Wayne.

17 no-mixer recipes for basic, breezy baking (2024)

1) King Arthur’s Favorite Fudge Cake

2) Brownie Cookies

3) Quick and Easy Vanilla Cake

4) Lemon Crinkle Cookies

5) Chocolate Chip Snickerdoodle Cake

6) Quick and Easy Fudge Brownies

7) Whole Grain Banana Bread

8) Supersized, Super-Soft Chocolate Chip Cookies

9) Flourless Fudge Cookies

10) Just Peachy Peach Muffins

11) Chocolate Chip Skillet Cookie

12) Strawberry Swirl No-Knead Brioche

13) Cute and Small Chocolate Cake

14) Lemon Puff Pancake with Fresh Berries

15) Everyday Olive Oil Cake

16) Loaded Chocolate Chip Blondies

17) Chocolate Mayonnaise Cake

FAQs

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