I made a mistake and put the baking soda in the pretzel dough!

I made a mistake and put the baking soda in the pretzel dough! Instead of using it for its intended purpose ( Boiling the pretzel dough in it before baking.) It was a box mix: Pretzel Creations Homemade baking mix. Should I just toss it or is it going to be okay? Is there any way to counter act the baking soda. It is still in a dough ball. The packets were not marked and I thought the baking soda was the yeast package. LOL

Freezing an apple pie

I took out an unbaked apple pie from the freezer, thawed it out and baked it. I was wondering if I could refreeze it now.

What is Apple Custard Bake Time

Eggs: I added fresh apples to custard mix using ramekin in a marie aubain? What is the bake time at 400 degrees F?

Can I make ciabatta with corn flour?

This is my ciabatta recipe:

4 cups flour
2 cups warm water
1 teaspoon salt
1/4 teaspoon yeast

Mix water and yeast
Add flour and salt
Stir into a heavy batter
Set aside covered at least 8 hours
Heat oven to 400
Bake on a flour dusting for 30 minutes

What would happen if I substituted corn flour for wheat flour? Perhaps half and half?

Low Hassle Kneeding Free Doughs

I wanted to try creating a type of curry filled pastry but I am curious if there are any good doughs I could utilize that don't need the large waiting times/kneeding/rising that most bread recipes require.

Basically I'm thinking the ideal case is if there is quick and easy dough that I can just prepare, fill, and toss in the oven and get a little to moderate rising while it's cooking. I suspect some kinds of pastry recipes can do this but I don't a)know any recipes like that or b)know how heavily they rely on the sugar in their recipes.

Mold on Vinegar Batch?

About 2-3 months ago I decided to start my own batch of vinegar. I started with some Braggs apple cider vinegar which contains the mother, and I added some old wine and some fruit juice to the mix. I kept it in a dark and warm place, as per instructions online. A few layers of cheesecloth were placed on top to allow it to air, without letting anything else get into it.

When I recently opened it, I found a layer of what appears to be a yellow-orange mold on top. There are also some small worms or maggots living on the top, but that doesn't seem as problematic to me.

As you can (sort of) see in this picture above, there is definitely a mother at the bottom. The mother has grown since I last saw it. I am not sure what to think about that top layer though. Is the vinegar batch completely spoiled?

Picture #2 (a closer look at the top)

How long do you have to cook adzuki beans in a pressure cooker before they're edible?

I'm not talking about taste, I'm talking about them not being a health hazard.

I cooked unsoaked adzuki beans for maybe a little less than 20 minutes on the lower pressure setting (don't know the numbers) in my pressure cooker. Then I waited for that cap in the pressure cooker to fall down and put the cooker under cold water, just to be sure, before opening the cooker.

The thing is, I don't usually cook them longer, but I don't open the pressure cooker for 1-2 hours. This time I opened it earlier, didn't think it would make so much difference because the cap was down.

I tried tasting the beans and I like the taste, it's a bit more sour than usual and the texture is a bit harder. I'm used to soft adzuki beans, but these are more like chickpeas, there is a chewing sound when I chew them. Also, they didn't expand as much as when I usually cook them.

I'd like to eat them but I don't know if they're safe, so what I'm asking is, I guess, how long do you have to cook them before they're safe to eat?