Q: We would like a formula for baklava syrup.

Norman, via e-mail

A: I have been successful with this simple formula.

Q: What is the best way to store raisins?

Rayanne, via e-mail

A: Raisins may be stored at room temperature without noticeable loss of color or flavor for a few months. Their stability at room temperature will depend on their moisture levels and the relative humidity of the atmosphere. If the temperature exceeds 50°F (10°C), the relative humidity should be kept below 55 percent. Precautions against insect damage also are necessary. The optimum relative humidity for raisins is between 45 percent and 55 percent. However, raisins can be stored indefinitely in the refrigerator. Natural ventilation is necessary to avoid condensation, especially when stored at higher temperatures and relative humidity.

Q: How much ground coffee should we use per pot?

B.D., San Diego

A: I have experimented a lot with the right proportions of coffee grounds to water and concluded that 4 ozs. (108 g) of grounds to 2 qts. (1.8 L) of distilled water makes the best brew.

Q: Is there a standard size for a #10 can in the United States? How many ounces does it contain?

K.P., Albuquerque, N.M.

A: In the United States, cookbooks will sometimes reference cans by size, where a #10 can holds 110 ozs. in volume, but which does not always equal the same amount in weight due to the contents’ specific gravity.

Q: How can we intensify the flavor of caraway seeds in our Eastern European rye bread?

M.R., Chicago

A: For enhanced flavor, lightly toast caraway seeds before use. Cool the seeds completely and lightly crush them with a rolling pin before adding to rye dough.

Q: How should we shape Pullman loaves to obtain a perfect product with good slicing characteristics?

Frances, via e-mail

A: Try the following:
• One-piece method: one 27.5-oz. (780g) piece of dough
• Twist method (Le Tordu): two 13.75-oz. (390g) pieces of dough
• Four-piece method: Four 6.875-oz. (195 g) pieces of dough

The different shaping techniques create different internal cell structures, which give the bread extraordinary slicing characteristics.

Q: What is the difference between golden and dark molasses? Can I substitute one for the other?

Monica, via email

A: Golden molasses contains 40 percent more sugar than dark molasses, which influences the final product. Recalculate the sugar in the formula to account for the sugar difference between golden and dark molasses.

Q: What is spelt? Can it be used for gluten-free bread?

Stephen, via e-mail

A: Spelt, derived from its Latin name, Triticum spelta, is one of the oldest cereal grains known to man. It has a mild, nutty flavor which makes it very suitable for bread baking. In Italy, breads made from spelt are called faro, from which we get the word farina. Many people with wheat allergies have found spelt to be a viable alternative. In 1909, 600,000 acres of spelt were grown in the United States, and it has experienced a recent resurgence in popularity.

Q: What flour do you recommend for cookies?

Ines, via e-mail

A: I use flour with a protein content between 8.5 percent and 10 percent, milled from soft wheat or a blend of hard and soft wheat flours. This reduces the toughness stronger flours impart and results in better eating qualities and a softer texture.

Dr. Klaus Tenbergen is certified as a Master Baker in Germany, South Africa and the United States. He is currently an assistant professor at California State University in Fresno, directing the Culinology® program, which blends culinary arts and the science of food. For more information about Culinology®, or to submit a question, contact Dr. Tenbergen at ktenbergen@csufresno.edu