I really appreciate that you take the time to explain things most people take for granted. So many recipes do things without really explaining or understanding why.
the key is experiment experiment and experiment, actually the recipes you got also came from a hundred times of failures:) but chefs have no patience to tell us this:( Thanks Sis. Gao!
one of my favorite channels. simple, compact, informative, good background music and camera angle, .... and the presenter just stay humbly behind the scene :)
课堂笔记0v0 Two yeast types: dry yeast and instant yeast. Modern fast-fermented bread: - extra sugar, oil/fat, eggs, milk - two-stage fermentation Always dissolve yeast with water first. Fermentation Temperature: sugar (e.g. baguette) (24-26℃)/(75-78℉): optimum range 36℃/97℉: maximum activity 40℃/104℉: yeast begins to die off 60℃/140℉: yeast is completely killed off
Very very well explained and accurate. No other channels ever explained about dough proofing in such a way. Keep up the good work. You are not just a talented baker but the best you tuber too
No wonder my bread is always a flop. Seems at every crucial stage, I do something "not quite right". This video is brilliant. Thank you so much for all the work you put into it.
Thank you as always for the video! I really love your explanations, knowing why the fermentation takes a certain amount of time / is done at a certain temperature somehow makes the wait a lot more enjoyable ^^
Key knowledge new to me: controlling flavor with the first rise, structure with the second rise. Will definitely apply... Question: when making pita bread... Is the thickness of the bread, when put on the skillet, important to the puffing and layer separation? Can't seem to reliably make them split... I absolutely love your videos, specially your humble tone and the obvious enthusiasm for what you do. Cheers from Uruguay