I'm sorry for the late reply; things became hectic around here, and I haven't got the time to approach my desk.
All of you came up with original sugestions which I'm going to try. Thanks again.
I'm trying to make a "croque" and my only problen is the cream puffs; I have not mastered yet the perfect puff.
Is there a piping technique to create a complete round puff?
Any help is appreciated,
I am planning to upgrade my home baking to a larger commercial operation. Is there a formula to convert basic bread batches into commercial ones (one loaf into 100 loaves)? Do I have to keep the same proportions between the basic...
Soon I will be opening a Mediterranean & Middle-East take-out and bakery. So far I am renovating the place (a former Chinese restaurant) and after replacing the contractor's hat with the chef's, "I'll be...