Question: Should we use rye flour or bread flour to make sourdough starter?
T.R., Kalamazoo, Mich.

Answer: The best sours are made using either a clear flour, a combination of 90 percent patent and 10 percent light rye flour or patent flour with added malt flour at 1 percent. This improves the bacterial fermentation and increases total acidity.

Question: How many 8-in. layers can I get per 50-lb. bag of cake mix?
Kim, via e-mail

Answer: Here are some suggested yields.

Question: Our cheesecakes crack while cooling. What are we doing wrong?
D.R., Washington, D.C.

Answer: I bake cheesecake until an internal temperature of no more than 150°F to 160°F (66°C to 71°C) is reached. The cakes will shrink during cooling, due to the continuing evaporation of moisture. The cake clings to the side of the ring and may crack at the weakest point, the center. To prevent cracking, cool the cheesecake for about ten minutes, then loosen it from the sides of the pan with a wet knife before cooling completely.

Question: What is the difference between baker's cheese, cream cheese and Neufchâtel?
C.S., New York, N.Y.

Answer: All three cheeses are similar. Their curds form from the addition of enzymes and from lactic-acid bacteria, which convert the lactose in milk and cream into lactic acid. Often, gums are added to increase creaminess and firmness. Each has a soft smooth texture and mild, yet slightly acidic flavor from the lactic acid. Cream cheese is the highest in fat and must contain by law a minimum of 33 percent milkfat, almost as much as heavy cream. Neufchâtel is lower in fat, containing anywhere from 20 percent to 33 percent milkfat. In fact, most brands of Neufchâtel can be labeled low-fat cream cheese. Baker's cheese is essentially fat-free, and it is sometimes labeled fat-free cream cheese

M.C., Medina, Ohio

Answer: To produce a superior corn muffin, a combination of 4 parts butter, 6 parts sour cream and 4 parts whole milk does the trick. A moist muffin requires fat and the tenderizing effect of acidity. A combination of chemical leaveners, usually 1.5 parts baking powder blended with 1 part baking soda, is the ideal combination to deliver the desired result and oven-spring. Bake the corn muffins at 400°F to get a finished product with a crunchy, golden crust.

Question: What are the protein contents in the different kind of flours?
N.S., Middletown, N.Y.

Answer: The protein content varies by brand and mill.

Question: We are experiencing excessive shrinking of our laminated dough products, and we don't know why. Do you have any advice?
P.J., Chatsworth, Calif.

Answer: You can minimize the shrinkage of your laminated dough by looking at the formula and processing procedures. Here are some common mistakes:

• Insufficient cooling before the product is baked.
• Too high levels of recycled trimmings.
• Too much sugar in the formula.
• The presence of oxidants in the dough or flour source.
• The flour is too high in protein.
• The pH of the dough is too low.