Noticed the pattern - fancy granola bars get a chocolate base or drizzle, premium travel cakes get dipped ends or a full coat. Is that just for looks and flavour or is the chocolate DOING so...
Topic
Baking & Technique
Recipes going wrong, eggless swaps, chocolate, and troubleshooting.
Red velvet orders are my bestseller and my nemesis - the cream cheese frosting pipes beautifully and then slowly relaxes into soup within the hour. Delhi, so yes it's warm. Me problem or phy...
Growing vegan customer base and I want my enriched-ish breads available to them. Does almond milk genuinely work in bread dough? Same quantities? Any traps?
Ordering equipment for a truffle side-menu and realised I don't actually know... do truffles go in the oven at any point?? every "baking" course teaches them so I assumed, but the recipes ne...
Confession: my baking powder is... vintage 😅 smells fine, looks fine, cakes have been mid lately. Related question - how much does ingredient age actually affect results if nothing smells of...
Want to make candied orange for chocolate work and gift boxes. All I can get locally right now is regular fresh oranges and malta. Do these work or does candied orange need some special vari...
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...
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