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Sebiddychef
  • Member for 10 years, 5 months
  • Last seen more than 9 years ago
24 votes
5 answers
80k views

What makes a bread either close or open crumbed/textured?

13 votes
3 answers
41k views

How to keep a high hydration bread loaf from becoming flat

8 votes
4 answers
12k views

Tips for Creating a Creamy and Smooth Sorbet

7 votes
2 answers
386 views

How can you change the environmental factors to change the proportions of sourdough microbiological cultures?

5 votes
6 answers
9k views

Does beer in bread retard the yeast?

5 votes
2 answers
20k views

Does an acid actually stabilize meringue and if so why?

5 votes
1 answer
5k views

How can I flambé ice cream?

4 votes
1 answer
626 views

Why do apples, when placed in a cool environment for extended periods of time, form a 'waxy' layer on their skins

3 votes
1 answer
1k views

Sourdough teacakes/hot cross buns?

3 votes
4 answers
2k views

How can I make a stable olive oil and vanilla ganache?

3 votes
1 answer
276 views

Cooking polenta until it 'comes away from the sides of the pan'?

2 votes
3 answers
329 views

Egg and gluten free custard ideas?

0 votes
1 answer
1k views

Exact proportions of sugar to water in sorbet