A lot of the professional recipes I'm learning from assume a deck oven. When one says 200 degrees, do I just... set my OTG to 200? My results say no but I don't know the conversion.
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Weekday evenings are chaos but weekend me has time to make dough. Can I make and shape a double batch on Sunday, freeze half, and bake it midweek? Or does freezing kill the yeast?
I have two small children and relocating for a full-time course is not realistic right now. Online is the only format that fits my life, but I keep reading it can't make you job-ready and I...
Kids demanded donuts AND pizza this weekend and lazy me wondered - is there one dough that does both? They're both yeast doughs after all??
I run a small veg cloud kitchen and patties are my volume item so I shape big batches and freeze them on trays. Here's the confusing part. Some days I take them out early to "come to tempera...
34, home loan running, job I'm competent at but stopped caring about. Been baking on weekends for four years and it's the only part of my week I look forward to. The fear isn't the work, it'...
My dough passes the windowpane but the surface has these wrinkly lines and creases that make it LOOK underworked. Do surface lines mean anything or am I reading tea leaves?
Twenty minutes into kneading yesterday, arms dying, dough still shaggy, wondering if I'm doing a completely wrong motion. How long should hand kneading actually take? And is the dramatic sla...
No budget for a stand mixer right now but my hand mixer came with a bunch of attachments I've never identified. Two spiral ones, flat ones, and wire whisks. Can the spirals actually knead br...
Every croissant recipe says things like "rest the dough 2-3 hours" and then later "proof 2-3 hours" and I've honestly been treating them as the same step. Park the dough somewhere, wait, con...