Miembro David Williams
Miembro
21
Scoolipoints
Scoolinar
Respuestas creadas en el foro
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No. It just wouldn’t appear. I want to send great feed back on American burgers. I tried three times. I couldn’t get to rate.
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I was about to ask the same thing! It really should mention what flour is used.
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iOS
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App
So yeh can’t get to the rate button, I couldn’t reply to you either as it showed next in black only. Now it shows submit. Why does it have so many bugs?
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Basically the historical review of the burger was t there so the quiz wasn’t working either. Today it was there and the quiz worked. So it’s okay now
thank you
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13% protein bread flour otherwise you get a hollow eclair.
it seems to be an ongoing issue with these courses. Experts not stating the type of flour or % of protein flour etc. definitely something to look into
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Thank you!
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Thank you 🙂 appreciated
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Brand doesn’t matter as bread flour is always high protein and all purpose is easily up to 11.6% I know because I make bread a lot as well as cakes. I’d love to know what flour is saying such low protein %
But just for an example here’s a screenshot of normal no brand all purpose and its protein %
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All purpose 🙂
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Hi
Video shows going in oven on a shelf only and out on a rack only. I just made it and I noticed a few mistakes related to the recipe vs the video one being “the ribbon stage” that means you get it to a silky consistency and then add flour but flour was added before that.
I won’t go on but definitely needs revising especially for beginners. I live in Japan so I know how to make it but I thought it would be interesting to see how non Japanese people do it.
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Thank you. I just think it’s a question that will come up many times. I did a google search and found it should be 11.6 % protein but it’s better to hear it from the expert you know. Also would it be a good idea to include links to the equipment the experts use?
Thank you again
