Thank you so much for your dedicated letters. I am learning tons each week :)
I was wondering if there are any pastry/ baking books you would recommend if we were looking at getting a bit more technical :) if we were interested in detailed explanations on doughs, textures (like your lovely newsletters :)) instead of plain recipes
Hi Nicola, how many roughly does the recipe make?
Hi Nicola, do you think it would be possible to refrigerate the dough at any point and bake the next day? Thank you so much for these awesome recipes!
Hi Nicola!
Thank you so much for your dedicated letters. I am learning tons each week :)
I was wondering if there are any pastry/ baking books you would recommend if we were looking at getting a bit more technical :) if we were interested in detailed explanations on doughs, textures (like your lovely newsletters :)) instead of plain recipes
Thank you