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  • profile avatar buddyboss 50

    Panos

    Member
    February 3, 2025 at 19:34 in reply to: Baba dough from the course Neapolitan cuisine!

    🙏🏻🙏🏻🙏🏻🙏🏻🙏🏻🙏🏻🙏🏻

  • profile avatar buddyboss 50

    Panos

    Member
    February 3, 2025 at 19:06 in reply to: Baba dough from the course Neapolitan cuisine!

    Hey Susan,

    Thank you for your response! I adjusted the recipe a bit! I used a bit less eggs and I added a bit more flour! They came out really good! Mext step is the soaking in the syrup! For now I changed the recipe as you proposed and it seems it works well! I use a strong bread flour that contains 22 grams of protein (aka gluten)! I will let you know for further additions!!

  • profile avatar buddyboss 50

    Panos

    Member
    April 4, 2024 at 22:27 in reply to: Question about theoretic context of the classes

    You are so so right! I am so sorry for the inconvenience!! Thank you so much for your support!

  • profile avatar buddyboss 50

    Panos

    Member
    April 4, 2024 at 20:33 in reply to: Question about theoretic context of the classes

    Yes cause it has so many info that can be shared in written form but for other courses that has a more in depth theory of ingredients! Thank you Sol!! 🙂

  • profile avatar buddyboss 50

    Panos

    Member
    February 14, 2024 at 13:38 in reply to: Amazing menus to go question

    Thank you so much! Have a good day too! 🥰🥰🥰

  • profile avatar buddyboss 50

    Panos

    Member
    January 16, 2024 at 13:54 in reply to: Missing recipe

    Thank you Susan! Sorry for the inconvinience!

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