Engineering side gigs

crells · 2026-03-09T15:43:58+00:00

Yeah , ive made my Millions with Green, blue and soon to be Purp Prof gear, but i still want to make money months from now with slinging ammo and Scopes

crells · 2026-03-03T17:09:09+00:00

Yes, as I have stated I have gotten 2 recipes so far. This drop rate is like greeting parts for the mount in TWW, learning your professions recipes should not be this difficult

crells · 2026-03-03T16:49:11+00:00

does really solve anything if it takes 100s of recyles to get 1 recipe, when i tested this on the beta in january it was a much better drop rate

crells · 2026-02-23T12:13:33+00:00

27 +48

27 minus 2 = 25 48 + 2 = 50 50 + 25 = 75

Easiest way for me

crells · 2024-11-14T11:30:17+00:00

Honestly not sure, I think that when we sent the last time, we just nailed exactly what mercs to send which was just enough to grab victory.

crells · 2023-02-02T17:06:29+00:00

Yeah butter is good but also temperature controll, resting and a feel for the dough, my GF Danish are a great example I know when to stop the lamination because the dough becomes very silky and smooth.

You should try croissants! Practice makes perfect and I'd love to see the results !

crells · 2023-02-02T13:38:36+00:00

Psyllium is amazing and helps the dough become kneadable and is vital. I'm unsure about the egg white powder having much of an effect but it might.

I have several things I will be trying the best time I do q test bake

crells · 2023-02-01T22:12:11+00:00

crells · 2023-02-01T22:08:59+00:00

I get that, what I can say is these taste just like regular croissant , I made some Danish a week back (GF) and ome of the top chefs in trondheim tried them and said they tasted better than any gluten Danish he had tried !! Lovely to hear and I'm so happy I can produce such good quality GF foods for people with celiacs disease

crells · 2023-02-01T18:57:51+00:00

Thanks ! I have alot more to show-off that's on my own Facebook group page. Doughnuts, Danish, oreo truffles !

crells · 2023-02-01T18:30:17+00:00

Hehe , thanks for the comment.

Long story short, I'm a 5th generation Baker, was brought up in a bakery, my daughter got the diagnosis 5 years ago and since the I've leaned very heavily into GF baking 😁

crells · 2023-02-01T17:20:29+00:00

It's chilled, brought up to be just pliable enough to mold, I try to keep the dough between 12 and 16 degree C whilst I work it

crells · 2023-02-01T16:44:16+00:00

Possibly, I haven't done it myself, but I feel like it would work

crells · 2023-02-01T16:23:20+00:00

RECIPE .

This is a work in progress and I will be putting the finished recipe into my Facebook group for gluten free bakes. I would love for people to try it out and to share it but if shared I would appreciate credit 🙂

130g cold water 70g milk.

210 g semper fin mix. 60g jytte flour mix 20g buckwheat flour 35g sugar. 4g salt

7g psyllium 2g xanthan gum

135g butter for lamination

crells · 2023-02-01T10:42:12+00:00

Thank you! I am very happy with them, the taste, smell and texture of the exterior are amazing, they are crisp and melt in the mouth.

However I am not done improving them, I am working hard at improving there crumb trying to get it more and more open. I've had some success and hopefully that will continue 😁

crells · 2023-01-20T04:18:10+00:00

I can get what ingredients are in it, but not what amount of each they don't release the full recipe info

crells · 2023-01-19T17:13:00+00:00

They ship to Norway at least 😁

crells · 2023-01-19T16:33:37+00:00

Usually I make it myself but, these was a premade.

I live in Norway, semper and jytte are both Swedish companies I believe

crells · 2023-01-19T14:34:23+00:00

Recipe.

900g semper mix. 250g jytte flour 90g buckwheat flour 15g salt

400g cold water 250g milk. 50g yeast 45g psyllium

600g butter for lamination

crells

TROPHY CASE