Bread made using a natural or yeast starter, rather than commercial yeast.
A combination of sugar syrup with a little acid such as cream of tartar or lemon juice that is heated. This process inverts, or breaks down, the sucrose into its two components, glucose and fructose. The result is a finer sugar crystal, which makes smoother products.
If you happen to have a lentil grinding machine sitting around, you can do what pastry chef-instructor Jürgen David of The FCI did, make your own microbatch of chocolate. It’s as easy as grinding, conching, and some good old-fashioned tempering. Chef Jürgen tells us how. A while ago, Dave Arnold [director of culinary technology at … Continue reading →
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