Screenshot: HBO Max
Regardless of whether they’re baking shows about people who are really good at it, like
The Great British Bake-Off, or of people who should be nowhere near an oven, like in
Nailed It!, baking competitions are extremely relaxing and streaming networks are starting to take notice that people really need them right now. So it should come as no surprise that HBO Max is throwing their chef’s cap in the ring, with
Baketopia premiering on March 25.
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The show is hosted and executive produced by YouTube star Rosanna Pansino, whose recipe book
The Nerdy Nummies Cookbook: Sweet Treats for the Geek in All of Us topped the New York Times bestseller list. The gist of the show is bakers have to create viral-worthy desserts to impress Pansino and her “cake council” for a chance to win $10,000.
Hi there! For sourdough recipes that call for a levain, are you using starter straight from the fridge that hasn't been built? So the levain is essentially the build? Thanks if anyone can clarify that for me. I've only done basic recipes where i use a starter that i have fed and doubled then just mix it all in with salt , flour and water . One step recipes. Those simple
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Doctor (a nephrologist) says no more salt. It's bad for the kidneys.I use salt substitute on popcorn (potassium chloride no sodium) and it's great! You can't tell the difference between it and regular salt.I have not tried baking with salt substitute but was wondering if anyone reading this has. What were your impressions? How was the flavor? What quantities were used
I’ve been working on my sourdough bread for a few months now and I’m pretty happy with it now, the crumb and ear is good but I can’t seem to develop any sour tang.My last attempt was to add some whole wheat to see it that would do the trick but neither my wife nor I could taste if that helped at all.My process was as follows:90% 13.5% protein white flour10% whole wheat