Attempted a strawberry insert for entremets. Sprinkled the pectin into the warm puree and it instantly formed evil little jelly pearls that refused to dissolve no matter how hard I whisked 😤...
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Honest answers on baking careers, course fees, home bakery pricing, and technique — from bakers who have actually done it.
I have three different charts saved from three different sources and they don't agree with each other 🙃 Before I ruin more couverture - what are the actual melt and working temperatures for...
From Lucknow, looking at a full-time programme in Delhi. The fee I can plan for. What I can't estimate is everything around it... accommodation, food, transport, tools, and whatever costs no...
Recipes with strawberry/raspberry puree always assume you have some fancy imported tub. Where do people actually buy fruit puree here? And can I just... make it? Or use compote I already hav...
I finish my course in a few months and everyone keeps saying the first year is brutal but nobody describes it concretely. What does a normal day actually consist of? How much is real pastry...
My patty logic: press edges HARD = filling stays in. But my edges bake up dense and flat like cardboard borders while the centre puffs beautifully. The tutorials all say "gentle fork press o...
Plain croissants are finally behaving so naturally I want to complicate my life. Chocolate, almond cream, maybe savoury ones. Does filling go IN before baking or do you pipe after? I've seen...
Customers keep asking for "healthy" atta versions of my breads. When I swap whole wheat 1:1 for maida the results are dense sad bricks. Is there a real conversion method or is whole wheat ju...
Bought 2kg of dark couverture in a moment of optimism and now it's sitting in my 34 degree kitchen slowly judging me. Fridge feels wrong (moisture?) but so does letting it slowly melt on the...
My tin collection is entirely borosil casserole dishes because wedding gifts 😄 can pav and breads bake in glass or am I risking a shattering situation? and does anything change vs metal?