From our September–October class Q&A. We’ve grouped related student questions and prepared this answer from the course reference. How can I control caramel colour and make a thicker caramel
Topic
Baking & Technique
Recipes going wrong, eggless swaps, chocolate, and troubleshooting.
From our September–October class Q&A. We’ve grouped related student questions and prepared this answer from the course reference. Why are almond flour and icing sugar processed and sifted f
From our September–October class Q&A. We’ve grouped related student questions and prepared this answer from the course reference. What is the difference between French, Swiss and Italian me
From our September–October class Q&A. We’ve grouped related student questions and prepared this answer from the course reference. How can I melt white chocolate without scorching it?
Whatever I bake comes out with soft tops - nice bread, but I want that CRACKLE. The kind that shatters and sings when it cools. What am I structurally missing?
Purist friend insists hand kneading makes better bread, "you feel the dough". My mixer disagrees at 6x the speed. Is there ANY quality difference in the final loaf or is this baking's versio...
Noticed some shaped pastries get a deliberate little slit before baking and some don't. Decoration or function? Mine sometimes burst at the sides and I'm wondering if this is the missing mov...
Tried painting bonbon moulds with my trusty cake gel colours mixed into melted chocolate and it instantly turned into angry cement 😭 twice. what colours does chocolate actually accept and wh...
Settling a debate with a chocolatier friend: she says moulds NEVER go in the fridge to set, I say five minutes of fridge never hurt anyone. Also what room temperature does chocolate work act...
My probe thermometer died mid-bake yesterday (RIP) and I realised I have no idea how people checked bread before these existed. What are the old-school doneness signs, and how reliable are t...