Skip Navigation
InitialsDiceBearhttps://github.com/dicebear/dicebearhttps://creativecommons.org/publicdomain/zero/1.0/„Initials” (https://github.com/dicebear/dicebear) by „DiceBear”, licensed under „CC0 1.0” (https://creativecommons.org/publicdomain/zero/1.0/)GG
Posts 1
Comments 280
All baking recipe ingredients should be in weight, not volume.
  • I am a former pastry chef and baker. You'd think it's very precise work but it's actually mostly intuition based on experience. You know the recipes and tweak them as you go. Also the batch sizes are many times bigger than a home cook ever makes so a cup of flour more or less usually makes no difference to the end product. With leavening agents the margin of error is smaller obviously.

  • All baking recipe ingredients should be in weight, not volume.
  • Flour's ability to absorb water changes depending on what variety of wheat and where it was grown and what the weather was like during the season. Weight is also just a guideline. Baking is not an exact science.

  • Growing peppers in pallet collars.

    Hello, I'm thinking of trying pallet collars for growing peppers this summer. A single collar is 20cm (8 inches) in height, do you think that's deep enough?

    2