Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
12 hours ago, Jim D. said:
I'm glad you brought that up. After an experience like pastrygirl's, I bought some sorbic acid to add to ganaches, but have not been able to find the correct amount to use.
i believe wybauw recommended 0.1% (presumably by weight) for centres after adjusting the pH to 4.5. i'll dig around in some food journals to see what else we can find.
12 hours ago, Jim D. said:
I'm glad you brought that up. After an experience like pastrygirl's, I bought some sorbic acid to add to ganaches, but have not been able to find the correct amount to use.
i believe wybauw recommended 0.1% (presumably by weight) for centres after adjusting the pH to 4.5.
