flour/butter ratio red flag

Hello, Looks like a great recipe, but I am a little confused. How is it possible to use 375 grams of flour for the dough and 375 grams for the folding butter? Wouldn't that make it way to sticky, even if you flour the butter before incorporating it into the dough? I hope to hear from you soon, because I had planned on making it tomorrow and would like to get the correct proportions before diving in. Thanks, MELISSA

Can you please post the nutritional stats

How mny carbs would these be please

Stand Mixer

Max, First of all, thank you for taking the time to make these videos. Could you tell me the name, brand of the stand mixer you are using? I've got a Cuisinart, and Kitchen Aid now, however yours looks intriguing. Like to see if I can get one in the States. Thanks again, Al awellenreiter@verizon.net

Making your homemade Butter in United States

Max, thank you for the info about contents of Danish whipping cream and your reply. I made butter again (this time a double batch) using heavy cream and buttermilk. Butter made with your recipe is so good I wanted to be sure to have plenty for Christmas Eve and Christmas Day. Your info about Danish whipping cream was very helpful. American heavy cream is 38-40% fat, similar to Danish whipping cream. American whipping cream is lower, at 30-36% fat, usually around 30%. Sadly, most American cream (light, whipping and heavy) in supermarkets have additives such as disodium phosphate and/or carrageenan and are more often ultra pasteurized rather than pasteurized or raw. I have not yet obtained a supply of the even higher fat content manufacturing cream (supplied to restaurants) but I am very interested to see if the +40% fat content changes the taste or time to separate the butter from the buttermilk. I hope this information is helpful. Mange tak og godt jul. - Hansina

A simple question

The written ingredients are always the right on on my site. This is one of my earliest videos where i had not learned to no say the amounts. I can change the written ingredients but not the video. - max

First time and they came out great!

Fantastic recipe, thank you! But, could you clarify one thing in your text -- the baking temperature is in Celsius not Fahrenheit, which is about 400. I hadn't looked at other croissant recipes so I didn't immediately know that 200F was too low. The recipe itself has a mixture of English and metric measurements, so while I had no problems with that part (I tend to use them interchangeably as well) it didn't occur to me to question the temperature scale. I cranked up the oven and was able save my croissants - they were flaky and delicious.

Soaking the seeds & nuts

Do you soak any of the seeds & nuts? And if so can you add them wet?

superb site

Super nice site.so well explained. Thank you. Tempted to try these all.

Sourdough rye pancakes

You need to lower the temperature of the pan so you can cook it for longer without the pancakes burning. Or perhaps you could put your pancakes into the oven for a more even even finish.

Can you please post the nutritional stats

Hi, Is there any fibre that can be deducted from the 6.4g carbs? - or has this already been deducted? Thanks!

Can you freeze the marzipan?

From my own experience I can add that wrapping marzipan tightly (no air) in a plastic bag and putting it in the refrigerator will help keep it for months. I only use it occasionally, so it works for me.

different flours

I used all purpose and they turned out wonderfully...will try bread flour though to see the difference...

Help!!

I am making fondant. Which recipe do i use?

Good!

I did make these, we loved them. Mine came out grainy, like cornbread. We put them under chili and were thrilled. I used english muffin rings. Now I am going to try to figure out how to use them to make tamales. All of the low carb tamale recipes use baby corn, and come out about 8g carb each. Too much for me. Thanks for a great recipe

Baking

I love the passion that you have for baking. It makes me want to try to bake some of the things that you have made videos on. Thank you so much!!!!! I am trying this bread right away.

k

gr8 no cres

Why heat it?

When you heat it you change the proteins in the milk and the acid works better. The anti-bacterial propterties are just a bonus. - max

dough wet

First of all, i would like to thank you for your basic recipe. It was so good and the crust was perfect. In fact, this is my first ever homemade bread that was successful and satisfying. However, i had a problem when kneading, i actually took an hour to knead the dough but at the end it was still wet and sticky.i use bread flour to make it. Is this recipe considered a wet dough? I calculated the liquid percentage and it was about 80%. Or did i do something wrong? Thank you very much.