since you posted some about yeast and sugar, let me post one for you.

what do bread bakers mean by the window test? rick b

Ooh, Rick, this is a good one! The window test, also called the gluten window, is a way to check for appropriate gluten development in a yeast dough. I was just showing my kids this one as we made dough for calzones this weekend! Thanks for the idea! I’ll make this one of my first posts!

Cheers,

Sandy

Window stretch test. Hint, in the realm of Bread.

Also since you brought up (You’ll learn which of the three main types of meringues (soft, hard, Italian) to use on a baked Alaska (soft), and why.)

Let me ask this, Why boil the water before making choux paste? and then cook it till it drys?

Answer, Because the boiling water will absorb the starch/protien, then you cook it dry to allow more eggs to be absorbed into the dough, so it gives the cream puffs a better lift. I also plan on learning from this blog section. Thanks for the section. Rick b

Hi Rick,

This is interesting ~ choux paste is tricky to master, as there are a few different things, scientifically speaking, going on at once, and they all need to line up to make the perfect puff! Thanks for clarifying this bit here . . . I’m looking forward to hearing your insights on the future posts in the Baker’s Bench section!

All best,

Sandy