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Underrated ideas in psychology, volume II
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The Wordloaf 2023 Book Stack
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I attended all except one session of the Lune Croissant workshop, and baked 6 Croissants for the first time ( All gone, Yum). I prepped and followed each session, finishing and tasting my croissant at the end of the class along with Andrew.

The class was excellent, it felt like I was baking along in Andrew's studio kitchen.

Loved that Andrew answered in great detail every question we asked.

Just downloaded all the 8 videos if we missed anything it is here to watch.

Thank you for sharing your knowle…

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Dana - good point! You only need to turn the oven on as long as it needs to preheat. Will correct that, thanks.

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Cindy - if you are a paid subscriber, you should have gotten the code at the top of the "extra" email I send out on Wednesday. If you can't find it, email me directly

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Baguettes sans Peur Workshop
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Cindy - so happy to hear that. Everything I know about Korean pancakes I learned from Beverly Kim and Nanam Myszka, two talented chefs who showed me the pajeon way.

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Cindy - I don't ever mix my starter in a jar, because it makes it nearly impossible to even out its texture. I always mix in a clean bowl and then transfer to the proofing/storage container. It also lets me stir/knead the mixture fully, which is especially important when reducing the hydration to 50%. It's stiff, but certainly workable in a bowl.

If you didn't mix yours well, it may not have proofed fully. It should clearly expand within 12h of mixing (it was so hot when I was traveling that mi…