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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.
I have Volumes 1 ,2 and 4 of Jean-Pierre Wybauw's Great Chocolate books are for sale.
The books are in great shape! There is some tape on the corner of the front of volume 1 that I used to keep it together after a drop. Volume 1 is also autographed by the author (See pics below).
I'm asking $150 for the lot OBO.
Let me know if interested or if you have questions
Good day eG peoples!
I am going to purchase a copy of Larousse Gastronomique (English, because I cannot speak French as well as most French toddlers), and I am wondering which version you think is better and why? Let your opinions fly freely...hold nothing back!
Something I wonder about but have yet to attempt ...
i usually make Swiss or Italian meringue buttercream with egg whites. Occasionally I make egg yolk buttercream if I have excess yolks.
Is there any reason why one couldn’t make whole egg buttercream? Whole eggs whip up plenty fluffy for genoise, what if you added hot syrup and cool butter? 🤔
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