Member Mandie Lowe
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Hi Oxana. Yes, it is possible, but as you can imagine, it is not always a straightforward conversion. The ratio to use is 100 grams of sourdough starter to replace 7 grams of yeast. However, you might have to try the same recipe a couple of times to determine the best fermentation time, since sourdough will take a lot longer than a commercial yeast dough. The addition of the starter will also have a slight impact on the hydration of the product, so you might want to adjust the amount of liquid. Good luck!
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Hi Andreas! The Spanish language recipe book in the doughnuts course lists “levadura instantánea”, which is of course instant yeast. Good luck with your doughnut adventures!
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Andrew, I just came across an article, purely by coincidence, that sang the praises of the Gray Kunz spoon. Apparently it’s featured on the TV show, The Bear, but was popular long before that. It’s a versatile sauce spoon, but the tapered edges and deep bowl make it very suited to quenelles. It’s available on Amazon, so if that’s an option for you, look into getting two of those!
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Hi Andrew. You can use any spoons to make quenelles, as long as both are the same size. It helps if the spoons have a deep bowl, as shallow spoons will create flat quenelles. The most important consideration is your desired quenelle size, so use a suitable size spoon.<div>
You can buy special spoons for quenelle making, often sold as plating spoons or decorating spoons. You can also buy silicone moulds to make a lot of identical quenelles in advance, useful for ice cream quenelles.
I just use regular tablespoons myself. Just don’t use soup spoons, you need a tapered shape. Good luck!
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Hi Luca, you are right, it is a mistake. It should be “ginger”, not gingerbread. The recipe books in the other languages list the ingredient as simply “ginger”, so it is only incorrect in the English version. In the recipe, the chef grates fresh ginger root, squeezes out the juice, then emulsifies it into the Tiger’s Milk preparation.
