My recipe says instant yeast, the shop only had active dry, the packet sizes are different, and the internet is having seventeen arguments about it. Are these actually different products? Sa...
Topic
Baking & Technique
Recipes going wrong, eggless swaps, chocolate, and troubleshooting.
Recipes say "proof 1 hour" and my kitchen clearly didn't read the recipe. Sometimes an hour is perfect, sometimes the dough is barely moving, sometimes it's over the edge of the bowl at 40 m...
Getting regular requests for yeast-free bread from Jain customers and I want to serve them properly, not fob them off. Can actual bread be made without yeast? And if what I make is more cake...
Finally NAILED my pav dough after weeks of this forum's therapy 😄 now I'm wondering - is this dough a one-trick pony or can it moonlight as other products?
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 😤...
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...
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...
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...