Baked four beautiful loaves on Sunday, put two in the fridge "to keep them fresh" and they went weirdly dry and firm by Tuesday. The two on the counter were somehow better?? What's the actua...
Topic
Baking & Technique
Recipes going wrong, eggless swaps, chocolate, and troubleshooting.
My cakes keep coming out with hard dark sides and the middle barely done. I run both rods with the fan on because... more heat is better? apparently not?? Should the fan just stay off for ca...
50 MINUTES at 170, lower rod only, and the skewer still comes out wet in the middle. Top pale, edges okay-ish. This recipe supposedly bakes in 35 minutes for other people. What are the possi...
Recipes just casually say "prepare your butter block" like that's not its own skill 😅 how do you actually shape it? and how cold is right - my last one shattered into shards mid-roll, the on...
Got called away mid-proof yesterday and came back 3 hours late. The dough had ballooned, then kind of sagged, and it smells noticeably sour. Not pleasant-sour. Beer left open sour 😅 Baked it...
Making candied orange and it physically pains me to pour flavoured orange water down the drain 😩 is the boiling water actually waste or am I throwing away good stuff?
My temper looks right coming out. Good snap, decent shine, sets quickly. Then within a day or two there's a dull grey film on the surface. So either my temper isn't as good as it looks, or I...
Same recipe, works perfectly in winter, splits and goes soupy in summer no matter what I do. I've tried chilling the bowl, working faster, adding butter more slowly. What is actually happeni...