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Sol Damiani posted an update
Level:
Scoolinary Team
🚨 What’s giving you trouble in the kitchen this week?
It might be that dish that’s technically fine, but you know it’s still not quite right.
That dough that turned out perfect yesterday but today decided that the rules of fermentation no longer apply to it. 🥐
Or a professional decision you’ve been mulling over for days: costs, staff, menu, suppliers, starting your own venture, changing course…
You don’t have to figure it out alone. There are other Scoolinars who’ve probably already faced something similar.
Tell us what you’re trying to figure out and take the conversation to where you can find the right people:
🍳 Cooking → dishes, techniques, ingredients, and service.
🥐 Pastry & Bakery → doughs, baking, and pastry.
🧪 Lab → fermentation, testing, processes, and experimentation.
🤝 Networking → business, career, and professional experience.👇 CTA: What problem are you currently facing? Tell us about it in the comments or bring it up directly in your Club.
Level:
Scoolinary Team
🚨 ¿Qué te está dando pelea esta semana en cocina?
Puede ser ese plato que técnicamente está bien, pero sabes que todavía no funciona.
Esa masa que ayer salió perfecta y hoy decidió que las reglas de la fermentación ya no aplican para ella. 🥐
O una decisión profesional que llevas días dando vueltas: costes, equipo, carta, proveedores, abrir tu propio proyecto, cambiar de rumbo…
No hace falta resolverlo solo. Hay otros Scoolinars que probablemente ya se enfrentaron a algo parecido.
Cuéntanos qué estás intentando resolver y lleva la conversación donde puedas encontrar a las personas adecuadas:
🍳 Cooking → platos, técnicas, producto y servicio.
🥐 Pastry & Bakery → masas, panadería y pastelería.
🧪 Lab → fermentaciones, pruebas, procesos y experimentación.
🤝 Networking → negocio, carrera y experiencia profesional.👇 CTA: ¿Qué problema tienes ahora mismo entre manos? Cuéntanoslo en comentarios o llévalo directamente a tu Club.
Translated from Spanish1 Comment-
I have a question about powdered egg yolk. What is the correct way to substitute fresh egg yolks with powdered egg yolk in pastry and baking recipes? Is there a specific rehydration ratio that gives a result as close as possible to fresh egg yolks in terms of texture, emulsification, and final bake?
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