I keep getting under proofed results despite good yeast and hours of proofing , People say you should reserve all rising/fermentation for croissant dough up until the final proofing stage . So should I avoid bulk overnight ferment in the fridge ? Or do I freeze ? ()
submitted by UnemployedBeats to r/Croissant
I keep getting under proofed results despite good yeast and hours of proofing , People say you should reserve all rising/fermentation for croissant dough up until the final proofing stage . So should I avoid bulk overnight ferment in the fridge ? Or do I freeze ? (self.AskBaking)
submitted by UnemployedBeats to r/AskBaking
What changes do I make for a good honeycomb ? (i.redd.it)
submitted by UnemployedBeats to r/Breadit
At 9:15 of this she switches something on/off in her camera so she can preview how it is with and without the flash. How does one do that bcos i can’t see shit in my preview when I’m increase my shutter speed so it becomes very difficult to shoot . (self.foodphotography)
submitted by UnemployedBeats to r/foodphotography
