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retired baker replied to the thread A recipe that works in the mono gemini roll plant??.I would try a dough conditioner, look for baker speak descriptions like "tolerance". Caravan make a a line of conditioners, I'd have a...
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AHi all! I am looking to open up my own doughnut shop but I was wondering if anyone could give me an idea of the absolute essentials I...
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retired baker replied to the thread The Business Part Of Baking!.good luck .
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Sharzi replied to the thread The Business Part Of Baking!.How do you know what I would last in and what I wouldn't? That's really very judgemental. Some people are stupid and don't know when... -
retired baker replied to the thread Scaling a recipe from a single cake to 10X.Multiply it.
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retired baker replied to the thread Wedding Cake Topper Fix?.A disk made from pastillage wouldn't take 10 minutes to make, it sets hard in minutes.
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Fenia reacted to Norcalbaker59's post in the thread Hello everyone! Professional baker from Greece! with
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welcome to the forum. Looking forward to seeing your work. -
SShuBunny reacted to retired baker's post in the thread How to do french pastry fermentation in hot climate area? with Like.
Ice water to start, 45F is ok, no way the dough should reach 80F, you're over mixing. Reduce the bulk fermentation time, get it out of...
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CHa, thank you Cremefraiche, that's definitely the kind of answer I was looking for - experienced one :). Wow, now I am again...
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Nnatalija replied to the thread Half-sphere mold issue.Ha, thank you Cremefraiche, that's definitely the kind of answer I was looking for - experienced one :). Wow, now I am again...
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NHi Natalija! I’m assuming you are freezing the filled molds with the domed part resting on a tray or something, and the weight of the...
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Ccremefraiche replied to the thread Half-sphere mold issue.Hi Natalija! I’m assuming you are freezing the filled molds with the domed part resting on a tray or something, and the weight of the...
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Ccremefraiche reacted to zteffer's post in the thread How to do french pastry fermentation in hot climate area? with Like.
Hi I am living in thailand bangkok, which the kitchen I have, the temperature always over 85F. under this condition, how can I do...
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Ccremefraiche reacted to retired baker's post in the thread How to do french pastry fermentation in hot climate area? with Like.
Ice water to start, 45F is ok, no way the dough should reach 80F, you're over mixing. Reduce the bulk fermentation time, get it out of...
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CYou’re welcome. Think about why people are eating. That time of day people are looking for more for nutrition than they are snacks. They...
