That’s what I figured. When I got the Substack app I opted to just get notifications via the app, not the e-mails. I looked around a bit, but I haven’t figured out how to change those options.
I just signed up for the class and I’m looking forward to it. I just got the Lune cookbook and after seeing a number of comments online about the basic dough being very dry I was surprised how low moisture it is. I’m sure you’ll address any issues in the class but I mention this here so you can be prepared for any questions. Thanks!
that is my experience too, and I'm experimenting with higher hydrations. I will say that despite the dryness, the result is still great, so it will be interesting to see how a wetter dough fares.
I’m not seeing the discount code ... but I want to sign up.
Tom: As far as I can tell, you are a free subscriber. The code is only for paid subscribers.
Yes, it's true! Still, good deal--I'll signing up.
if one can't make it Sunday Apr. 23rd will it be recorded and (if one purchases a ticket) it'll be viewable afterwards?🤞🏻 thanks!
Yes, definitely. All of my classes include videos for later viewing.
Excellent!! Just signed up for the class, so excited to give this a try!
I’m very interested in the croissant class! The website says the class will meet for several days in a row. Will each have a separate fee? Thank you.
Yay! Can’t wait!
I’m a subscriber, but I don’t see the discount code.
You need to look at the top of the *emails* not the website version
That’s what I figured. When I got the Substack app I opted to just get notifications via the app, not the e-mails. I looked around a bit, but I haven’t figured out how to change those options.
I figured out how to change my notifications.
you'll get the code in tomorrow's email, but you can also just email me for it
Andrew, any suggestions for finding fresh/cake yeast as the Lune recipe calls for, or are you using dry yeast or a sourdough starter? Thanks!
I just signed up for the class and I’m looking forward to it. I just got the Lune cookbook and after seeing a number of comments online about the basic dough being very dry I was surprised how low moisture it is. I’m sure you’ll address any issues in the class but I mention this here so you can be prepared for any questions. Thanks!
that is my experience too, and I'm experimenting with higher hydrations. I will say that despite the dryness, the result is still great, so it will be interesting to see how a wetter dough fares.