This is the place where the bakers hang out. Cakes and breads abound.


Postby 4dogsagain » January 19th, 2017, 2:57 pm

I have a number of recipes that require gelatine, all advocating the powdered variety. I have quite a few packs of gelatine leaves. I know how they should be used, but what quantity should I use compared to powdered gelatine?
Don't stop doing things because you are growing old; you only grow old if you stop doing things.
Posts: 4676
Joined: March 31st, 2010, 6:10 pm
Location: Dundee, KwaZulu Natal, South Africa

Return to The Bakers Oven

Who is online

Users browsing this forum: No registered users and 4 guests