Danish pastries

Hi there Love your recipe, video and the way the method is explained. Will definitely shop for the best marzipan. By the way, your mix master looked incredible. Is that available for purchase in Australia????

Refrigeration of Dough

It is called "autolyse", and is a form of enzyme fermentation, if you want to google more about it. Basically the enzymes in the flour has more time to work, which release a lot more starch as sugars, and more gluten protein is released too. All resulting in a better dough with more sugar and gluten. better taste, better rise.

Just maybe I can now succeed?

Both my mother and father were great at making pastries and breads. I've tried off and on all my life (67 yrs.old now) but never could master their abilities. Your videos have helped so much. You are easy to follow and you explain as you teach. Very, very interesting. Thank you!

Homemade Mascarpone

Is ordinary cooking/leavening Cream of Tartar the same as the tartaric acid called for in your recipe??

Great sourdough starter!

Your sourdough starter is very very good. The batch I made a few weeks ago tasted of vinegar; I liked the taste and was glad you mentioned it in your notes. I used to make your rugbrod which was just as I remembered real Danish rugbrod to be. I am now adding to my original batch and will be making more rugbrod soon. Mange tak.

Making your homemade Butter in United States

First, I very much like and enjoy your recipes, videos and approach to cooking. Mange tak, Max. I am in United States and observed comments about problems using ultra pasteurized whipping cream. I was not sure if the problem with American whipping cream was the ultra-pasteurization, the fat content or the additives. I decided to try heavy cream instead because it does not have the additives and has more fat content. The heavy cream I used was ultra pasteurized because I could not find raw or pasteuruzed. The ultra pasteurized heavy cream worked! Also while searching for alternative to whipping cream, I learned that there is a heavy cream here called 'manufacturing cream' which is much higher fat content than heavy cream and is pasteurized, not ultra pasteurized. Not sold in stores but will try it if I can get some from a restaurant supplier. I hope this information helps. By the way, what is the content of Danish whipping cream (pasteurized? Additives? Fat content?)? Thank you again.

Potash

What can you use in place of potash? Robin Kofoed NZ

Wonderful croissants

Great that it worked :-) Croissants are hard to get right. Thanks. - max

choc mousse no cream

The Cusinart cookbook has a recipe similar to this that I have been using for many years. I am looking forward to using this one and seeing if I get as many rave reviews with it. I have a notion that I will. It looks wondrful. note; I subsitute one ounce of dark or bitter chocolate in mine. It gives it a deeper taste we think.

poppies tea

Yes, the same thing, different shape :-) - max

Chickpeas uncooked

The 'notes' section is my favourite aspect of this site. Here I find great background information on alternatives or the most common pitfalls. For example, the issue of cooked v uncooked chickpeas is explained. No other food site offers this level of reflection and shared experience. Thank you. cfd Ireland

Pinterest?

So ... now it is. Pinterest away :-)

Marvellous

I've been using pretty much the same recipe for over a year now - it's the best bread I've ever eaten and I appreciate every single slice of it. In extremis, I've eaten shop-bought bread but it gets worse every time. By the way, we wrap it in a cotton tea towel and it keeps very well, not that it lasts long, though.

danish dough

what in the make and model of the mixer used in the youtube video on making the danish dough

Excellent!

Tried this, and it worked pretty much exactly as described. Except the stuff was even more sticky than expected, getting an even spread was very difficult. Fortunately that doesn't make much difference for the final product, which was excellent. Thanks!

Stir fry

That sounds like a nice trick. Especially for large portions. I will try it out. Thanks.

paleo nutbread

Just made my first Nordic Nutbread and I have to say that I rather like it BUT two teaspoons of salt is WAY too much! And believe me, I LOVE salt and always put extra salt on just about anything, but this was really, really too much. I'll just add one teaspoon next time and go from that. Thanks for the recipe! PS Instead of whole almonds I tried ground almonds (which I already had in the house) and I ground my flax seeds because if you don't they will just pass out the other end undigested and that's a waste of good nutrition imo but I can certainly percieve the appeal of whole nuts instead of ground nuts because the whole walnuts & pumpkin and sunflower seeds were a chunky joy!

Freezing and Baking time and temp

Thanks. No. The temperature is the same. You might give them a few minutes more. Not much. Just go by the color. - Max, Odense, Denmark :-)