Feed

Which type of flour should I use? I tried caputo pizzeria and I find it hard to develop the strength needed like he show in the video, I also tried using combination of bread flour and white flour, the 2 attempts ended without a success, I using a kitchen stand mixer of kitchen aid and it warms the dough if I doing the same as he say in…

Read more

Hi

In the manual, “20g Espresso “. You may think that means liquid.

In the video, the chef says “Espresso ground coffee”.

What does that mean? Espresso is the drink.

Do we simply grind fresh coffee beans?

Or did she mean to use the moist ground coffee beans that are left after an Espresso was made?

Thanks

Xavier Donnay

I want to ask about the choux pastry . I followed the recipe but after baking the choux pastries became not as puffy as they used to be .

What is the reason ?

I want to make a croissant at home, how do I rise the dough without a rising chamber but it turns out perfect?

And is flour that has 11 grams of protein enough?

I really want to see the folds of the butter and for the corazon to tear from the top

And I realized that the dough should be put directly in the freezer overnight and not in…

Read more

In the course about kombucha which was amazing, it’s suggested to purchase a SCOBY from friends, which worked fine for me, but later on my friends recommended to try growing my own from a soil. The reason behind was explained to me, as SCOBY grown from my own soil would contain wider range of yeasts more suitable to my environment, as opposite…

Read more

In the course about sourdough bread, there seem to be different recipes using discard and others using sourdough starter. I am being confused what’s the difference between these two. My process as following, after my sourdough doubled in volume in 12-24 hours, I will take half of the volume into separate container, and replace it with same…

Read more

When baking croissant or pain au chocolat do we bake in convection oven or regular oven?

Hello ,

How to make Gelatin mass ? What’s the measurements & method ?

In the video of Naturally Fermented Milks and Yogurts,

it’s demonstrated with example of walnuts:
to clean them in hydrogen peroxide for 20 minutes,
then activate in clean water overnight.

My question whether I should do same procedure with other nuts such as cashew and almonds, and with seeds as pumpkin seeds etc, which ones do not require…

Read more

Hello. I have two questions . 1- You said that we must put the dough in the freezer for a whole night, but you did not explain how to use the dough after freezing and how it is melted from the ice.2- Note that you do not use a dough improver, do you recommend using improvers and why?