Seasoned Advice
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Apparently, this user prefers to keep an air of mystery about them.

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  • Member for 9 years, 5 months
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  • Last seen Sep 8 '19 at 13:43

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13 What makes a good vessel for storing sourdough starter? Jan 19 '12
11 How to achieve great baguette crusts Dec 9 '10
8 Why does Béarnaise separate as opposed to crème brûlée or lemon curd? Dec 29 '11
7 How do different types of thickener actually thicken? Jan 18 '12
6 When making french press coffee, what is the purpose of blooming the grounds? Feb 18 '12
5 How can I reduce the amount of hooch my sourdough starter is making? Feb 21 '12
5 Why marinade meat with acid or enzymes? Jan 21 '12
4 What is the difference between a poolish and a biga? Mar 15 '12
3 What can I do to keep high hydration dough from sticking to my hands? Feb 23 '12
3 Making licorice root syrup or extract Apr 20 '14
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