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[Cary B]

Fantastic Liv.

As long as the butter is a minimum 82% butter fat.

Siberia? We were scrolling recommended videos on YouTube last night…saw a title for the coldest bus station on Earth, which is in Norilsk. 😁 😁 😁

[Cary B]

Larger tin?

That’s all I can think of at the moment.

Cut your yeast maybe.

[Cary B]

Good morning.

I would recommend you looking at Introduction to Fermentation by:

Robert Ruiz Moreno

That will at least give you an understanding of how fermentation works.

That should give you a base to work from.

😁

[Cary B]

Hello.

You don’t need that specific flour.

Just look for a high protein content bread flour.

[Cary B]

Hey Sonia.

Down the bottom of the Scoolinary app, tap on the recipes tab. In the search bar, type in ‘cheesecake’.

It will bring up some recipes. It also tells you which course they are in.

👍🏼😁

[Cary B]

I have tried baking at 170c three times. All three bakes resulted in the butter flowing out.

Then I tried my temps. The Croissant worked. It’s a puff pastry at the end of the day, it needs high heat at the start.

😁

[Cary B]

Leave your butter come close to room temp. I find if my butter is quite soft, it rolls quicker through the cold dough. Have to work quickly. 🙂

[Cary B]

Certainly can.

I have used a dough sheeter and hand rolled them.

🙂

[Cary B]

Hi @sussan

In Andrews post, about halfway, he says ‘here in the US’.

[Cary B]

Hi Sussan.

Could you please explain your response with actual examples?

What you have written would go over the heads of nearly all home bakers.

What is the end result of a loaf of bread, a croissant, a donut, etc, if the

protein is not at 12.1%?

If you use cake flour, plain flour, or bread flour.

[Cary B]

Hmm, thanks, Liv.

I thought my Croissant were nice a fluffy.

I looked at the surface skin of my batches, and it looked

as though the surface was starting to split apart.

Not in a bad way, that was my assessment of them.

😀

[Cary B]

Will you put it forward to your team, Susan? A pastry break demo video would be awesome.

[Cary B]

Hi @sussan.

I believe they were asking about diluting the strength of 250 bloom gelatin down to an equivalent strength of 220 bloom gelatin.

[Cary B]

Hi Sussan.

Not a problem.

Priya was asking where to buy the Grau Rouge flour.

[Cary B]

Hi Sussan.

The flour I use for making bread has a protein content of 10.9.%

Because I don’t have access to T45 flour, I add 1.5% gluten. Brings it up to 12.4%

Using Antonio’s recipe, it works well.