N Doubling of ingredients nolwazi ntombela | 23 Oct 2013 in Cooking School When doubling a mixture, e.g. for scones, do I need to double every single ingredient as is or are there some ingredients that don't need to be doubled?
J Digital Scale Jacqui Geel | 23 Oct 2013 in Cooking School Hi :) When using a digital scale am I correct in saying you can keep adding ingredients by resetting the scale to 0 each time and then by adding in the new...
J How much milk needed? Jansie Vosloo | 23 Oct 2013 in Cooking School In the Cooking School Lesson 1 (Baking an Espresso Cake) the amount of milk needed is left out in the ingredient's list. What is the correct amount of milk...
M types of flour mark bradley | 22 Oct 2013 in Cooking School Hi Sarah, the Peanut Buttery Oat Biscuits recipe refers IS there a difference between cake wheat flour and wholewheat flour, could not find whole wheat flour at...
M correct equipment mark bradley | 22 Oct 2013 in Cooking School Hi Sarah, How important is the attachment on your mixer when baking, my mixer only has the whisk type attachment Many thanks
L Self-rising Flour Lynn Hadfield | 18 Oct 2013 in Cooking School The cake in lesson 1 calls for self-rising flour. Will there be much difference if I use regular flour?
A Lesson 1 Anita Smit | 17 Oct 2013 in Cooking School There is no link to the video .... is there a problem?
A Sinking cake Anne Livingstone | 17 Oct 2013 in Cooking School My cakes don't flop but they sometimes sink a bit in the middle. What causes this and can it be prevented?
K weights without scale Kagiso Mabe | 16 Oct 2013 in Cooking School I don't have a kitchen scale. where can I find conversion from weights to cup measures of flour, sugar and butter?