kvalifood - maxm - comments

by: Anonymous

different flours

What kind of flour do you use? I have bread flour, cake flour and all purpose flour on hand. Thanks

by: Anonymous

Zucchini toast

This recipe is fantastic! I live on a Ketogenic diet and having a slice of "toast" with scrambled eggs or just with dripping has been a God-send. Spartan!

by: Anonymous

Top crust airbubble

Hi, Love your recipe. My breads seems to get an air bubble under the hardish top crust. Is the oven too hot? I use fan forced and still 180 degrees Celsius.

by: Anonymous

Danish pastry is hard

Pastries look fine and the taste is good but the pastry is flaky but, hard, any suggestions?

by: Anonymous

I really love your blog..

An hour ago, I made a comment, asking you: what may it be, the flour option...and I just tried with wheat flour, and I added a little salt, a little of minced garlic and some chopped parsley... and WOW.... they are incredibly tasty and also look real good! THANKS A LOT!

by: Anonymous

Fridge vs room temp

Hello, You mentioned it keeps for three weeks in the fridge. Is it better to refrigerate it than to keep at room temperature? Thank you.

by: Anonymous

A simple question

After making the bread once in it came out very good , the second time I've realized that on the recipe is written 4 cups of water and in the movie you use only 2 cups of water..... my question is how much water I should use. Tak

by: Anonymous

RE: BITTER ALMOND

Have you ever used bitter almond oil, rather than the bitter almond? I can purchase bitter almonds for $40 +$15 for shipping, for a pound. I suppose, I could freeze them. What is your views and experience?

by: Anonymous

Almond buns

Can I use baking soda instead of baking powder?

by: Anonymous

Sonja

The best paleo/lchf bread ever! Thank you for the recipe!

by: Anonymous

Butter Amount

I went by the recipe, and I have to say that 14 oz of butter is more than my taste allows for...this is a great recipe, but go with your instinct on the amount of butter for the folding. Thank you.

by: Anonymous

Superb bread - need to reduce stickiness

This recipe is superb! I have made this bread several times but I am still struggling with how to get the inside to cook completely and not be sticky. I find when I halve the recipe and cook in 2 8 by 4 inch bread pans they are completely cooked inside but when I bake half the recipe in the longer pans that 12 by 4 inches the inside is still a bit sticky even after cooking for 2 hours. I bake at 355F. Should I lower the temperature and cook it longer? Or should I cover it for the first hour to get the inside to cook? thanks!

by: Anonymous

DELISH!

My molds came in today from Amazon and I made these buns. They came out perfect. I'm thrilled to have this recipe and I was thrilled to eat a great big ham and cheese sandwich.

by: Anonymous

how much water

It is under the dry ingredients :-S - max

by: Anonymous

Sugar by weight.

Hello! I'm giving a try at making different versions of marzipan in the search of the best result for covering christmas cakes and other Christmas baking. Thanks a lot for a very god tutorial. My only question is regarding the sugar amount. Your recipe calls for 3/4 c go sugar and it states that it is equivalent to 225gr. I'm confused because 1c is actually equivalent to 200gr so my question I goes is, do I go by volume (3/4) or by your stated weight? TIA

by: Anonymous

Photograph

Dear Sir, I live in India and made marzipan as per your recipe. It was awesome, although we could not find wild almond anywhere. Yet it tastes better than any marzipan available in cake shops. I look forward to make danish pastry, but it is difficult indeed :) . Two things are very irritating: first, here in India, you well not get good quality of butter ; and secondly, the temperature - sometimes it reaches 45 degree C . But winter is relatively pleasant. I shall try to make it in winter. Sir, please change the caption of the first photograph of the Danish Pastry Base Recipe. There you showed pastry and coffee, but in caption you wrote pastry and a cup of cake !!! Initially I though it must be a special kind of chocolate cake, but I scrutinized the photograph and understood it was nothing but a cup of black coffee :)

by: Anonymous

My new fav bread

What I like the most about these buns is that they held together extremely well! I made these using a muffin top pan, not a silicon mold and they came out perfect. I measured out 6oz almond meal using my food scale and added onion powder because I was afraid these would be too eggy but they tasted great. I sprinkled some sesame seeds on top and they tasted like storenbought wheat buns, so good. Using leftovers for a breakfast sandwich.

by: Anonymous

Nordic nut bread

I have made these lots of times now and tried several variations of this recipe. I always make little loaves suitable to take for lunches. I don't add salt or oil, nor do I miss them. I have reduced the number of eggs and I add rice milk sometimes if the mixture is a little dry. It gives them a nice sweet flavour and moist texture. I also add a teaspoon of agave [works well]. You could use honey instead. I have added rosemary [works well], curry powder [required taste!]. I find them great to keep hunger away. However does anyone know if they are allowed on a weight watchers diet.