Bread & Pastries/Experts

Recent Answers

2011-12-29 Puff pastry filling:

HI Stephanie:    the French would have you beheaded...lol    You know the secret to good French puff pastry...butter...butter...butter.    However, the margarine aside, you need the proper chocolate.

2011-12-21 Substitute:

For this formula we use a pre-ferment (sponge)    Pre-ferment  55 grams fresh compressed yeast (if you use Instant yeast, multiply by .4)  480ml whole milk  400 grams bread flour (all purpose)  I never

2011-12-15 Commercial Oven:

Hi Evelyn:    In most cases, commercial ovens are pretty much even up.    If the oven you like meets your needs, and it has been in use and works, you will most likely be fine!    I have baked on many

2011-12-11 Bread:

OK...let's see what we have here:    OK...let's analyze this:          Baker's Percentage  3 cups packed whole wheat flour = 360   grams       100%  1 cup rolled

2011-12-09 Bread:

Hi Jeff:    short answer...nope!    The yeast has plenty to feed on with the flour.    Some questions:    1. are you making a straight dough or using a pre-ferment?    2. are you using dry yeast?    3

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