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I need to buy some malt powder. I have been missing out

I must confess I had to make a less than ideal substitution - i substituted bread machine yeast for the cake yeast, not sure how much I used- I used a conversion somewhere online. If I were to make again, I'd be sure to have the correct yeast - I don't think I'm getting any of the yeast action, certainly not to the extent she describes in the video. I didn't have problems with butter oozing out until proofing, but again that's because I proofed at too high a temperature. I have half of the dough frozen in the freezer waiting for a good occasion to use it. I must must must roll out the dough thin enough this time though... I fear I've overworked the dough with my little dinky rolling pin. I was interested in seeing how she managed to get it into such large shapes with so few strokes with that massive rolling pin of hers - perhaps this is also the secret to how hers are so light and airy

How about cheese that comes precut into 'cracker sized portions'?

I actually found myself using the rolling pin without the handles when making the croissants, at least towards the end, and i'm sure something like that that's designed for that purpose would be much more efficient. I too noticed the small length, perhaps I'll look into the tapered or straight french pins. What would you recommend when leverage is an issue? It takes quite a bit of pressure to work with some doughs..

I'm in the market for a new rolling pin. I've been using my mother's but it's old, wooden, light, and just not something that's fun to use. Is something like this a good buy? I see a similar one in williams and sonoma for $70, wondering what the price discrepancy is for. I mainly use rolling pins for pie crusts and pastries. Any help will be appreciated

Wow after watching that video of making croissantsI am amazed at how well written the baking with julia book is - I did everything exactly the same way, well except without a nice marble countertop and rolling pin. I guess I must have proofed it at too high a temperature, that must have caused the leaking butter..

I would not try them in an 8 inch square pan. The reason? These are HIGH brownies. It's a lot of batter and it rises a little bit (maybe the voluminous eggs?) so it might overflow. The cake pan suggestion is a good one - who knows, you could even present it as slices and top with ice cream or some such

I'm not really following what everyone else is doing but I just made the "Best Ever Brownies"... and I think she may be right. These are the most delicious brownies I've ever tasted Edit- Croissants went over HUGE. Even in miniature and cold, people couldn't get enough. Someone who apparently knows Canadian/French pastries said the dough in particular was better than in some of the shops she'd gone to. She called it something, it's pain au chocolat in france, but something different in Canada..

I got this from the library and made croissants, baked them at 3:30 this morning. Holy holy holy crap that was a lot of work. And butter! I didn't roll it thin enough the first time when I cut them into triangles so I was forced to reroll each individual triangle until it was a workable thickness. I put a few chocolate chips in the middle of each and rolled it up. Some I just made into box shaped things, but the majority I attempted to make true croissants. I made them on the small side but I saved half the dough in the freezer and I'll know next time what to do differently. The book calls it to rest in a warm place for 3 hours until tripled in volume, so I put it in the oven after preheating to 150 and turning off the heat. I was aghast to see the butter start oozing all over the parchment paper, and I feared all the work of rolling and all the thousands of flaky layers (hoorah exponential growth) would be lost. Fortunately, they baked up fine but again they oozed butter and it made some smoke from the butter - I had to turn off the power to the kitchen to make sure the smoke alarm didn't go off at 3:30 in the morning and wake up the whole house. They taste SO good, I only wish the people I'm giving them to could eat them warm from the oven like I did.

Thought this was an interesting discussion deserving of a better location

I admit I had wayyyy . way too much, hence my name. But a small bowl of mint chocolate chip ice cream, a small piece of the cheesecake, and a chocolate chip cookie. Eek.

This is my aunt's recipe, I helped her prepare them at Christmas and they were oh so good. Beat well: 6 eggs 1 1/2 cups sugar Add: 1 cup melted margarine/butter 2 cups flour 2 tsp vanilla 1 oz anise (she threw in the whole 2 oz bottle) pinch of salt Let rest for 1 hour

I had a small piece of leftover chocolate fudge truffle cheesecake from Memorial Day (hint of almond flavor) and a chocolate chip cookie from a new recipe I tried. Yumm.

I find the exact opposite to be true. The one time I deviated from my standard procedure, the cheesecake cracked. All the other times I do my standard thing (leave cheesecake in turned off oven overnight, refrigerate in the morning), it comes out perfect. Cheesecakes are becoming my specialty; in fact I just had my boss at work (completely unrelated to food) hire me to make one for a coworker's return from maternity leave on June 18th.. nothing better or more impressive to friends lol. at least at my age

I did, that's how I knew my cookies were 13 grams rather than 12. Just obought a nice digital scale for baking purposes

it reads Chocolat Lindt cree a berne Rod. Lindt fils Swiss bittersweet chocolate net wt 10.58 oz. 300 g Ingredients are sugar, chocolate, cocoa butter, soya lecithin( emulsifier), vanilla. The way it's divided into blocks looks more like a candy bar than a baking bar.. from lindt's website- http://www.lindtusa.com/shop-product-detai...tart=17&PgNum=3

I was at the mall today and was thinking about where to finally get some bittersweet chocolate. I went to the lindt store (the only real chocolate place in the mall) and found they had some baking supplies. The salesman reccomended the big (10~ ounce) bittersweet bar, so I bought it for around $6. Now, I've never had bittersweet chocolate before so I didn't know quite to expect but my impression was that it would be ..bitter and sweet. This stuff tastes GOOD, undoubtedly, but it doesn't taste at all bitter. It tastes like hershey dark chocolate or the semisweet chocolate chips my mother buys. Basically, what should a bittersweet chocolate taste like, and is Lindt a true bittersweet? Also, any experience baking with Lindt? The salesman admitted he didn't know much about cooking (ie can it be used for couverture or be tempered) so he wasn't of too much use. Here's hoping I didn't just buy an expensive candy bar

It truly is frustrating, and I wasn't eating the dough beforehand - perhaps less than 5 grams was eaten from start to finish. Not cool

Does anyone else seem to have this problem in cookbooks? Despite following the recipe exactly, the yield is sometimes half or less of the stated? For instance, I made gingersnaps out of The King Arthur Flour's Baking Companion which said it yielded six dozen 1 1/2 inch cookies - I came to about 4 dozen, and my cookies were only one gram greater than the specified 1 cookie = 12 gram. If measuring by weight rather than volume, how can there still be such a discrepancy?

I think I've found something new to try.. thanks

I don't think I have any personal experiences with this or if I do I've since pushed them from my memory. My teacher, on the other hand, told us a story of how her daughter and she had gone to Outback Steakhouse and ordered brownie a la mode. Apparently it's a monstrously thick brownie, and they found a mouse inside it. Disgusssting.