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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...
8 minutes ago
A
Aescilus
posted the thread
Commercial doughnut setup?
in
Bread
.
Hi 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...
41 minutes ago
retired baker
replied to the thread
The Business Part Of Baking!
.
good luck .
54 minutes ago
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...
Today at 5:38 AM
retired baker
replied to the thread
Scaling a recipe from a single cake to 10X
.
Multiply it.
Today at 4:57 AM
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.
Today at 4:54 AM
Fenia
reacted to
Norcalbaker59's post
in the thread
Hello everyone! Professional baker from Greece!
with
Like
.
welcome to the forum. Looking forward to seeing your work.
Yesterday at 8:50 PM
S
ShuBunny
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...
Yesterday at 7:50 PM
C
cremefraiche
reacted to
natalija's post
in the thread
Half-sphere mold issue
with
Like
.
Ha, thank you Cremefraiche, that's definitely the kind of answer I was looking for - experienced one :). Wow, now I am again...
Yesterday at 7:13 PM
N
natalija
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...
Yesterday at 6:58 PM
N
natalija
reacted to
cremefraiche's post
in the thread
Half-sphere mold issue
with
Like
.
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...
Yesterday at 6:57 PM
C
cremefraiche
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...
Yesterday at 4:57 PM
C
cremefraiche
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...
Yesterday at 4:41 PM
C
cremefraiche
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...
Yesterday at 4:40 PM
C
cremefraiche
reacted to
Norcalbaker59's post
in the thread
volume/waste..need advice
with
Like
.
You’re welcome. Think about why people are eating. That time of day people are looking for more for nutrition than they are snacks. They...
Yesterday at 4:35 PM
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