Got called away mid-proof yesterday and came back 3 hours late. The dough had ballooned, then kind of sagged, and it smells noticeably sour. Not pleasant-sour. Beer left open sour 😅 Baked it...
Explore
Truffle Nation community
Honest answers on baking careers, course fees, home bakery pricing, and technique — from bakers who have actually done it.
Making candied orange and it physically pains me to pour flavoured orange water down the drain 😩 is the boiling water actually waste or am I throwing away good stuff?
My temper looks right coming out. Good snap, decent shine, sets quickly. Then within a day or two there's a dull grey film on the surface. So either my temper isn't as good as it looks, or I...
Buying a thermometer specifically for tempering. Probe thermometers are cheaper, the infrared guns look cooler 😅 Is there an actual right answer for chocolate or is this preference?
Trying to get my pricing right and I can't work out how GST fits at small scale. Do I need to be registered? Does it change what I should charge? And is the rate on a cake different dependin...
Trying to build a realistic budget instead of buying things reactively as each order forces my hand. What does a working home bakery setup actually require, and in what order should I buy it...
Second year of custom orders. Working most days, turning down some work, and my bank balance has barely moved. On paper this is a successful small business. In practice I'm exhausted and bro...
Same recipe, works perfectly in winter, splits and goes soupy in summer no matter what I do. I've tried chilling the bowl, working faster, adding butter more slowly. What is actually happeni...
Mostly baking bread with some viennoiserie, and I've outgrown my current oven. The advice online is contradictory and most of it seems written for a different market entirely. What are the r...