Jump to content

Rene_lorraine

new member
  • Content Count

    3
  • Joined

  • Last visited

Everything posted by Rene_lorraine

  1. We use fresh yeast stored in the low boy and we dont use anything older than 2 days.
  2. It was working fine for a while with the fresh garlic as well, so I don't know.
  3. I'm a pastry cook working in NYC. We have a seasonal bread that we do with chickpeas, garlic (fresh and confit) and pecorino. We drain and rinse the chickpeas and it was working for a while but it hasn't been consistent. Bread turns out flat. What is it in chickpeas that kills the yeast and how can we counteract the effect? I'm taking a long shot by posting but wanted to further educate myself and fellow team members. Thanks so much.
×
×
  • Create New...