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Le Cordon Bleu - 2. Eğitimin ikinci bölümünde ekmekçilik üzerine çalışmalar yaptık. Hem severek yaptım hem de severek yedim diyebilirim. Bana geri dönüş 3 kilo! Le Cordon Bleu Istanbul eğitimlerine buradan. Ders notlarımdan püf noktaları paylaşıyorum,. Ekmek yaparken en önemli unsur mayalanma süresi, doğru şekilde hamuru yoğurmak ve hem mayalanma sürecinde hem de pişerken ihtiyacı olan nemi ekmeğe verebilmek.
Bake My Day, has been in its Green Bay location since 1999. But long before that, it was a dream in the making. Owner Joan Mitchell had an interest in cake decorating at the early age of 15. Soon after, Joan was appointed personal baker of the family, creating unique and delicious cakes for the many.