Keep meeting the word "poolish" in serious bread recipes like I'm supposed to know it. What actually is it, how's it different from biga, and does the overnight wait genuinely change the bre...
Topic
Baking & Technique
Recipes going wrong, eggless swaps, chocolate, and troubleshooting.
Two attempts at croissants, two heartbreaks. Attempt one: butter started squeezing out the sides while rolling the second fold. Attempt two: rolling went fine (did it in an AC room this time...
Sixth attempt. Feet are decent, colour is fine, and the tops crack every single time. I've changed almond flour brands, rested longer, lowered the temperature. I suspect I'm changing variabl...
Client wants german chocolate cake but is violently anti-coconut 😄 the coconut-walnut filling IS the identity though?? what swaps actually hold up structurally between those layers?
My viennoiserie dough is eggless (big share of my customers want it that way) and honestly the results are lovely. But I keep wondering what the egg versions I see abroad actually gain. What...
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?
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...
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...