query: Can i put yeast into cookie dough to make them thicker looking?
positive_passages.docid: 146631
positive_passages.text: Why are there no recipes combining both yeast and baking powder?
negative_passages.docid: 6791
negative_passages.text: Baking multiple materials into one texture
negative_passages.docid: 76731
negative_passages.text: How can I make my Hot chocolate thicker?
negative_passages.docid: 23600
negative_passages.text: How does substituting Butter for Margarine/Shortening affect the Recipe
negative_passages.docid: 47520
negative_passages.text: How to vary the thickness of a Bezier curve?
negative_passages.docid: 107632
negative_passages.text: Can active dry yeast be substituted for a compressed yeast cake in baking?
negative_passages.docid: 150696
negative_passages.text: Can I put a secondary fermenter in room temperature without creating any off flavors?
negative_passages.docid: 129788
negative_passages.text: Egg replacer for bread dough?
negative_passages.docid: 15751
negative_passages.text: How do I bake chocolate chip cookies like Subway?
negative_passages.docid: 122269
negative_passages.text: Need advice on flavoring/sweetening my homebrew cider
negative_passages.docid: 126151
negative_passages.text: Is there a way to add fake thickness to an alpha image texture?
negative_passages.docid: 84330
negative_passages.text: How warm must dough be in order to rise?
negative_passages.docid: 15989
negative_passages.text: Possible to bake texture to new UV map?
negative_passages.docid: 112789
negative_passages.text: Removing sugar from baking recipes
negative_passages.docid: 55544
negative_passages.text: How to keep a high hydration bread loaf from becoming flat
negative_passages.docid: 41887
negative_passages.text: Baking IK into FCurves
negative_passages.docid: 24152
negative_passages.text: Design of Experiments for Baking