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Using the leftover donut scraps. Do we need to use the scraps right away, as pate formente or can be kept for few days. Are you talking about the same leftover scraps (Pete formente) in the recipe to use? How do I proof the doughs if I don’t have a proofer box?

Thanks.

Do you look for gluten window or not

Hi, what is the weight of the gelatin in the recipe? My gelatin is not in sheets.

Hi, for how long can the doughnut dough can be preserved in the fridge?

Good afternoon, I am coming from Germany. Are there any recipe books in German or whole courses with German subtitles?

Greetings

Knut

After direct kneading the dough should stay at room temperature for 1 to 3 hours, then should go to the fridge – for how long should stay into the fridge and approx what temperature?

See The Fundamentals of Pizza / CHAPTER 5 – Dough production / Direct method.

Thanks

In the Vegan pastry course the instructor uses a “natural emulsifier” in making a mango mousse. Can you tell me what exactly that is please, is it lecithin or pectin or something else?

The dough size proposed in the recipe is too big for my needs, I would like to make 1/3 of it. However, the chef in the video mentions that the recipe is not linear. What would be the right proportions to make a smaller size of the dough?

Hello, I’m trying to play with chocolate molds. What’s the best way to melt the chocolate. I tried to melt dark chocolate chips and it didn’t work. I got a paste. I melted milk chocolate yesterday but it wasn’t as “liquid” as in the lessons. Do I add anything to it?