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    Vegan Marble Glazing

    I have used agar more then gelatin now, it works very well for most thing, I did a raspberry Mirror cake with it a few months ago and I was happy with the gloss
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    Problems I'm having making brioche (cook not a baker)

    Im new here but also a baker, the instructions given by chefross are what I do at work too. But just want to say that depending where your recipe is from they might be using a proofer on the final rise which is 80ish degrees with very high humidity, which might be messing with your final proof time.
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