Andrew, I have a question about your croissant class, which I'm a bit on the fence about. Would you encourage people to just watch the live sessions or will it be possible to work along with you? Any idea on the timing of the eight classes over the three (consecutive?) days?
And for bread, I'm just about to stick a loaf of sourdough discard English muffin bread in the oven!
Question about natural sourdough bread- baking: the inside of the bread is done, yet damp; the outside of the loaf is crusty, golden brown; baked for about 50 minutes at 400 convection-starting the oven at 500. What to do?
Andrew, I have a question about your croissant class, which I'm a bit on the fence about. Would you encourage people to just watch the live sessions or will it be possible to work along with you? Any idea on the timing of the eight classes over the three (consecutive?) days?
And for bread, I'm just about to stick a loaf of sourdough discard English muffin bread in the oven!
Looking forward to the croissant class.
Can’t wait!
I baked Japanese sweet potatoes.
Question about natural sourdough bread- baking: the inside of the bread is done, yet damp; the outside of the loaf is crusty, golden brown; baked for about 50 minutes at 400 convection-starting the oven at 500. What to do?