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On the earlier topic of dough conditioners, I'm also curious what you use in terms of milk for doughs? Scalding is a complete PITA and...

Colloquial language is a fun thing. I grew up with BBC and converse with a number of Brits and Aussies, so I have the unfortunate habit...

I'll close my eyes and pretend it's tinned copper...... With factory sliced insulation... :rolleyes: You expect that sort of thing from...

That alum wire might be tinned copper, its expensive, I used it to wire my boat yrs ago. Or maybe just alum, its common in moist...

Quite a few cakes I bake, the cocktail stick comes out clean yet I find the crumb is still not fully cooked. This happened yesterday and...

Also, try adding 1/2 teaspoon peppermint extract to the bittersweet chocolate after it has melted. Gives much better flavor. Also, keep...

Figures, webstaurantstore changes their shipping quotes all the time. Now adding Fermipan to my cart ups shipping by $15. Ugh! Still...

That *is* a lot of processing for cupcakes. Ick! That's about 4 steps too many for me to be bothered with. If I could think of a...

Yeh, puffed rice. My wife is chinese, she makes it by spreading leftover cooked rice in the sun to dehydrate it, then just deep fry...

I'll try that. Thank you.

Haha, I always force myself to say sprinkles instead of jimmies because half of everyone never knows what I'm talking about. Nice at...

You could take some batter and color it, different colors, bake it light , cool and grate into small bits. It wouldn't sink in a batter.

They're probably just colored bits, not jimmies. Imagine something feather light such as panko breadcrumb.

If I only had 13000 and about 108sq feet to spare.....