Made croissant dough, got distracted (chai happened), came back to a visibly puffed, clearly fermenting dough ball that was supposed to go into lamination cold and calm. Can I still laminate...
Topic
Baking & Technique
Recipes going wrong, eggless swaps, chocolate, and troubleshooting.
Made the Hokkaido-style sandwich loaf with tangzhong and it's the softest thing that has ever come out of my oven. Now I want to put tangzhong in EVERYTHING. Can it go into pav? Other breads...
Want to sell standard 500g loaves. Do I portion 500g of dough? Something tells me the oven steals some weight but I can't find a straight answer on how much extra to add.
My last few loaves have a distinct tang I didn't order. Friend says "that's just yeast, all yeast bread is a bit sour". Is that true?? because my earlier loaves never tasted like this
Noticed anything cinnamon on my menu outsells everything else 2:1. Rolls, babka, even cinnamon-dusted palmiers. What makes this one spice SO at home in baking when others need careful handli...
Some of my breads I wash, some I forget, and honestly I can't always tell the difference afterwards 😅 Is there a real system to egg vs milk vs butter vs nothing?
Used instant yeast expecting, you know, INSTANT results. Two hours to double. Packet fresh, water warm, kitchen normal. Is my yeast weak or did marketing lie to me about the word instant 😅
Lost 500g of flour and a whole evening to a packet of yeast that turned out to be deceased 🪦 surely there's a way to check BEFORE mixing the entire dough?
Have a gorgeous homemade strawberry jam and dreams of fruit bonbons. Can jam go straight into the shells or is there a reason chocolatiers make that separate "confi" thing?
Three fudge questions in one because I'm efficient like that 😄 1) mine goes soft on the counter, is fudge a fridge thing? 2) do I need a fancy mould or is my square silicone one fine? 3) rec...