My experience on how to ferment and keep a wild yeast starter for sourdough baking
Category Archives: Techniques
Chocolate tempering – a visual guide
I got a bit bored with never remembering the crucial temperatures in each part of the tempering process every time I wanted to work with chocolate in my bakes. Searching for websites or leafing through numerous books is time consuming so I thought I’d draw up a resource to help me – a visual aideContinue reading “Chocolate tempering – a visual guide”
French meringue recipe and ‘meringue 101’
My best and most trusted French meringue recipe, together with hints and tips on meringues problems – or a ‘meringue 101’
Maths, algebra and making puff pastry
How maths can help you with your puff pastry making!