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Posts by epol29

I'm a home baker so I want to buy 12 molds ( could use them 2x if I have more guests). As for recipes - I used a few ( baked in the savarin mold), but I didn't like it too much. I bake bread for few years and I felt that my recipes call for too much yeast. I'm looking for more authentic - italian or something like that. Thanks, Eve
Please advise what material is the best for rum baba molds. There are three different types available - stainless steel, tin and steel P.T.F.E. coated ( non-stick). And if you can share a good rum baba recipe - I would really appreciate Thanks in advance, Eve
Is there a difference/preference for using corn or potato starch? Thanks, Eve
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