Discussions about different ingredients, where to procure them, etc.
An ingredient question. I am making an eggless tiramisu with the main ingredients of whipped heavy cream and whipped marscapone.
I have never whipped marscapone before but I will be mixing whipped heavy cream and marscapone today. I have beaters,bowl and ingredients in the refrigerator.
Do I whip them separately and fold them together?
Do I start the heavy cream and put small pieces of marscapone in it to incorporate and then whip to peaks?
I have found MANY different ways of doing it on google and do not want to curdle. Ingredients were pretty expensive.
has anyone a reliable source for einkorn flour other than Jovial?
Prefer to find an NE farm source, but open to others.
Hey everyone, I've been making pumpkin bread and I am substituting unsweetened applesauce and honey/maple syrup. However, my bread is a bit too dry because of eliminating all of the sugar. What can i add that will absorb moisture and keep my pumpkin bread nice and moist without adding too many carbs and sugar?
We've all been there. Building a levain, making the dough, stretch and folding, carefully shaping, refrigerating for 12+ hours all for this loaf of bread that's going to be the tastiest work of art. A time consuming labour of love. Only to find that the blinking thing won't come out of the banneton. The moment you realise that after all that this one, supposedly, minor detail might spoil everything is not a nice one.
I am thinking I want to try making Liege Waffles. I've watched a few videos and read several recipes. I've found the pearl sugar on Amazon but it's really expensive and I've wondered about just making my own.
Hi there, I am an Australian living in Germany and have begun sourdough bread baking.
I am using what is known in Germany as “Weizenmehl type 812“ which, from the research I’ve done, is the closest to bread flour that is available.
I need to order some bread flour and normally order from https://www.arvaflourmill.com/ . I like the quality of their flour and it works well. It's usually arrives with a mill date on the bags of a few weeks before the delivery date. And, they deliver it in a box to my front porch when I'm at work!
For any of you that live in Toronto, do you know of any other mills that provide online ordering and front door delivery? I'm looking to try new local flours if I can find them..
I do not have a food scale as yet and when following a recipe I scoop up the required flour using a measuring cup. Recently, I stumbled upon a youtube video showing a dramatic difference in weights between flour which had been stirred with a whisk prior to scooping and flour which was just scooped up out of the flour bag.
What are your thoughts on this matter.