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Sol Damiani posted an update 2 years ago
2 years ago (edited)
Level:
Scoolinary Team
#ScoolithonMiniChallenge3
Make a New Post telling us about your favorite Scoolinary course and why you loved it. 😍
⚡You’ll win 7 points for this challenge.
❗ Update: If you complete this challenge after Friday, 10th, 14:30h (UTC), you will receive only 1 point for it.
Make sure to add the hashtag #ScoolithonMiniChallenge3.
The first to…
Rhoda Dingcong, Rebecca Young and 2 others6 Comments- View more comments
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Sol Damiani posted an update 2 years ago
2 years ago (edited)
Level:
Scoolinary Team
#ScoolithonMiniChallenge2 🍚
Share a pic of a dish with rice as an ingredient.
⚡You’ll win 10 points for this challenge.
❗ Update: If you complete this challenge after Friday, 10th, 14:30h (UTC), you will receive only 1 point for it.
Make a NEW post including the hashtag #ScoolithonMiniChallenge2.
The first to participate gets an extra point!
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Niels Koster posted an update 2 years ago
Just before it is to late for the first day of the #ScoolithonMiniChallenge1
I am making beefstew… making this for 30 years and just love the texture and all the flavours you can add. And it is pretty easy too…. If you have the time.
In the summer i just domthis outside on an open fire, that gives it that extra outdoorish swimg to it.. smelling…
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Dorothy Schesly Jourdelan started the discussion Doughnut in the forum Ask a question 2 years ago
How to make adjustments if the dough is not rising quickly enough during fermentation or it’s rising too quickly? Thank You🙂
Mandie Lowe and Sol Damiani -
Tylor Alexander started the discussion Croissant Layers in Final Bake in the forum Ask a question 2 years ago
Croissant Layers in Final Bake
I am finding that after baking the croissants the honeycomb structure is intact, but the layers / appearance on the outside is not as distinguished. How can I get more defined layers in the final bake?
Mandie Lowe and Sol Damiani -
Lainey Hickey started the discussion Plating Techniques in the forum Ask a question 2 years ago
Why is there music overlaid on a demonstration or presentation? Plus it could hardly be considered ‘background music’. It’s playing SO loudly over his voice that it’s difficult to hear David Ricketts speak.
Sol Damiani -
Yair Ben Zvi started the discussion Algerian desserts in the forum Ask a question 2 years ago
Hello
In this course they make a pate sucree 1cm thick?!
Who can eat a tart with a 1cm this base? Even 5mm is a lot.
Must be some kind of an error right?
Sol Damiani and Mandie Lowe -
Mandie Lowe posted an update 2 years ago
2 years ago (edited)
Linguine served with ham and cheese sauce. A quick, toddler friendly dinner after a long day! #scoolithonminichallenge1
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Sol Damiani posted an update 2 years ago
2 years ago (edited)
Level:
Scoolinary Team
#ScoolithonMiniChallenge1 🏁
Share a pic of what you’re about to eat next. 📸It doesn’t have to be fancy.
⚡.You’ll win 5 points for this challenge.
❗ Update: If you complete this challenge after Friday, 10th, 14:30h (UTC), you will receive only 1 point for it.👉Make a NEW post including the hashtag #ScoolithonMiniChallenge1.
The first to…
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Sol Damiani posted an update 2 years ago
2 years ago (edited)
Level:
Scoolinary Team
#Scoolithon is here 🏁
Welcome to the first Scoolinary marathon: the Scoolithon! 🙌😉🚀
From today until November 29, we’ll be posting Mini Challenges. You’ll earn points for each Mini Challenge you complete.
🥇 Whoever has the most points at the end of the Scoolithon will win a FREE subscription or subscription renewal and a shoutout on Social…
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Ryan Raymer posted an update 2 years ago
Here’s my first attempt at my fiest recipe on scoolinary. The sugar brioche was served at our small group tonight and our guest absolutely loved it. Thanks!
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Afik Niv started the discussion Pizza Biga in the forum Ask a question 2 years ago
How much do I need to wait after I was mixed the biga with the flower and the water- 2 hours? 24 hours?
Sol Damiani and Sussan Estela Olaya -
Sol Damiani posted an update 2 years ago
2 years ago (edited)
Level:
Scoolinary Team
🌶New Course: Modern Algerian Pastry
In this Course, you’ll explore how Warda Bouguettaya, an accomplished Pastry Chef honored at the James Beard Awards in 2022, melds the cherished tastes of her youth—like black sesame, walnut, date, rose, orange blossom, and pomegranate—into contemporary pastries.
Learn her secrets for perfecting various…
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e.ciurleo started the discussion Half size of base croissant recipe in the forum Ask a question 2 years ago
Half size of base croissant recipe
Hi, if I wanted to use half the recipe for croissant, what would the measurement for the sheet be?
One dose of the recipe is 50×30, Mr Bachour mentioned that if we want to double it to make it 60×40, but what about half?
Thank you.
Sussan Estela Olaya, Sol Damiani and Mandie Lowe -
Mandie Lowe posted an update 2 years ago
My friend brought over some exceptional doughnuts from Bread Ahead (Mall of the Emirates branch, Dubai). Now, I’ve had a lot of doughnuts/donuts in my life, but these were a revelation. Definitely closer to a dessert/pastry, than what I would consider a doughnut, they reminded me of elaborate filled choux pastry creations. As good as they were,…
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