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  1. Something like this: https://www.arttoart.net/mont-marte-foam-brushes Trim to the right shape / size. Insert in Dremel (somehow). Spray mould. Zip the Dremel + sponge in each cavity, leave to set. I saw an Instagram video of someone doing it with a drill as well.
  2. good bread is not fast. but it is easy, in the end. It's just flour, water, salt and yeast, after all
  3. Don't be surprised or disheartened if they're not. It takes time to build up the microbial population to a level where they can do what they need to in bread. Edit to add: I just read the article you linked, if you're going to be making bread, get used to working by weight, not volume. It's much more reliable in getting consistent results. Have a read of the EG kitchen scale manifesto if you haven't already seen it
  4. My mistake, the reference was in Whole Grain Breads. See attached.
  5. my sourdough starter (from freshly ground wheat) took a week before it showed any bubbles, then another week before it was able to be fed daily. I made one from raisins that took three weeks to start. Definitely don't give up yet!
  6. I think Reinhart credits it to someone else in Bread Baker's Apprentice. I'll check my copy when I get home this evening. It's not essential to use the pineapple juice, it just encourages the right bacteria to grow in the acidic conditions. If you're making your starter from freshly milled wheat berries I don't think you'll have a problem getting a beautiful sourdough starter from that, as it's the microorganisms in the berries (or in the flour) that create the starter - the idea that it's yeast and bacteria from the air is nice but probably wrong. Or at least, mostly wrong. I'm sure some drift in there, but practically none compared to the numbers that are already in the flour.
  7. beautiful mill, now I have mill envy 😂 If you're going to make a sourdough starter, I would leave out that pinch of yeast you added - the starter will take longer to get going but will have a more complex flavour profile. If you've made bread in the past with commercial flour, you may find that freshly milled flour behaves very differently, you can have a higher enzymatic activity in the dough which means that you can have gluten breakdown a lot faster than you're used to - which results in a gummy brick when baked.
  8. was the cocoa butter completely set?
  9. Probably in the 1830s they couldn't imagine anyone not knowing all the bits they left out 😂
  10. Until I read this thread I'd never even thought it possible that birthday cake had a distinct flavour, or that it would sold in a bottle! What a strange world we live in - birthday cakes in my house are whatever the birthdayee wants - my eldest turned 13 a week ago and wanted chocolate mousse. I was like great, cool I'll make a beautiful entremet and he goes "dad no that would suck I just wanted chocolate mousse in a bowl" ... Ouch to my ego 🤣
  11. how much do you need to add to taste it? there's literally like 0.1g of cocoa butter on the outside of a bonbon, so how much flavouring does PCB have to add to that to get it to a level you can actively taste? I just feel that the amount you need to add so that you can taste it effectively is rendering it to "not cocoa butter" in my head.
  12. I hate how they market this stuff. "Richer in pectin and natural fruit sugars, blah blah is less brittle". Yes, that's because you've added fruit powder to the cocoa butter. It's not pure cocoa butter any more. "No added colours" ... wtf? cocoa butter isn't red and orange and black naturally, so clearly there ARE added colours. What they mean is something like "no added things that you might perceive as nasty like titanium dioxide, don't worry it's all fruit based" I don't see the point of flavouring the cocoa butter, to me cocoa butter is purely decoration, not flavour.
  13. practice. lots and lots of practice.
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