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...
Topic
Baking & Technique
Recipes going wrong, eggless swaps, chocolate, and troubleshooting.
Making rum and raisin truffles for a family order, two questions. How long do the raisins actually need to soak? And half the family doesn't take alcohol, so what do I soak the second batch...
Learned that pav is shaped straight after kneading and gets one proof in the tin, then baked. Everything else I make gets two proofs. Is pav really fine with one? Feels like I'm skipping hom...
Continuing my pav journey 😄 taste is there, softness is there, but mine sit short and modest while the reference photos have those tall proud domes. What separates decent pav from THAT pav?
Baked four beautiful loaves on Sunday, put two in the fridge "to keep them fresh" and they went weirdly dry and firm by Tuesday. The two on the counter were somehow better?? What's the actua...
My cakes keep coming out with hard dark sides and the middle barely done. I run both rods with the fan on because... more heat is better? apparently not?? Should the fan just stay off for ca...
50 MINUTES at 170, lower rod only, and the skewer still comes out wet in the middle. Top pale, edges okay-ish. This recipe supposedly bakes in 35 minutes for other people. What are the possi...
Recipes just casually say "prepare your butter block" like that's not its own skill 😅 how do you actually shape it? and how cold is right - my last one shattered into shards mid-roll, the on...
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...
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?