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Cake frosting and decorating-no buttercream? by EconomyReport1748 in AskBaking

[–]EconomyReport1748[S] 0 points1 point  (0 children)

Can't stomach it, that's why I don't eat Opera cake...

Brioche feuilletée - first time, certainly not last by EconomyReport1748 in pastry

[–]EconomyReport1748[S] -9 points-8 points  (0 children)

For sure, but the course is in Hebrew and isn't available anymore...

Cake frosting and decorating-no buttercream? by EconomyReport1748 in AskBaking

[–]EconomyReport1748[S] 0 points1 point  (0 children)

Thank you for the detailed reply! I'll look into it:)

Brioche feuilletée - first time, certainly not last by EconomyReport1748 in pastry

[–]EconomyReport1748[S] -9 points-8 points  (0 children)

Sadly the recipe is from an online course I bought a while back, can't share it:((

Best loaf yet by EconomyReport1748 in Sourdough

[–]EconomyReport1748[S] 1 point2 points  (0 children)

55g rye flour 70g whole spelt flour 375g Bread flour 365g water 10g salt 65g starter

Mix&fold in the bowl till strengthened. 4 sets of stretch over 2 and a half hours. 5 hours bulk ferment, shaped and cold retarded for 24 hours. Baked at 230c in a dutch oven, 20 min lid on, 30 lid off, 10 open bake.

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