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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…

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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…

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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…

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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…

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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?