We can use same technique to make croissant?

That worked like a dream, thanks

Can i see it after 3 days, i just starting making wholewheat, i didnt know about fermenting inside fridge.

Please help!!! First time making starter It is VERY hungary but only very little hooch is formed I can only feed it on 24 hr basis Problem: yesterday was day 6 and it rose to double but when it came down a thin white powdery layer was form looks like yours I saw your video Removed the layer and feed it OH was she hungry (day 7 now) Rose to triple but when it came down halfway the layer formed quickly I was watching it like a damm hawk ,took a tiny break and there it was I don know if its is mold or what u said This is my first time and I don know how it should smell It was not fuzzy but the bubbles in the layer are small and kind of see through (may be cause she lives in a jar) (room temp is around 40°c day And 20•c night) please help what do I do is it save to eat?

Do you have a bread machine or the hook of a food processor method(no salt)? Thanks

Hi! So I’m looking for more volume on my bakes without adding more grams. A chef I work for said i might not be using enough yeast. I use 1.4% on all my recipes. Do you think bumping to 1.8% like you do in this video will help me get more volume? And if not that, then any other tips? Thanks as always, Chainbaker!

Can I add 2 eggs only and add milk instead of the rest of the amount, actually I don't like much eggs in the cinnamon dough .

Beautiful, can't wait to try this!! Thank you so much

In Europe, for example, instant yeast contains an emulsifier: Sorbitan monostearate - E491. It enables rapid absorption of water by the yeast, creates smaller yeast balls and poses the same health problems as other additives in the emulsifier category. Active dry yeast has larger granules which, without the emulsifier, must take longer to rehydrate.

I’ve been making the high hydration recipe everyday and it turns out unbelievable

spectacular video!!! thank you!!!