Chasity Easter

No, I looked for forums like this first. Thank you adding my response to Roberto. I was a bit confused when I got your email a while back. He gave me some good information to consider!

It’s very common for recipes to need to be adjusted when scaling. I don’t know why scientifically, but ask anyone who tried to scale their recipe for commercial production, and you’ll hear a similar story.
That being said, it doesn’t seem like you’re scaling it that much, so I’d recommend borrowing someone’s larger ceramic pot and trying it out.…[Read more]

Thanks Roberto! Jessie accidentally responded to your message via email (which came to me). Here’s her response:

Hi Roberto, thank you so much for your response to my post. Italy is a place I’ve always dreamed about visiting. I should’ve been born there because I love all the cuisine, culture, landscape, etc.

I so appreciate your feedback on my…[Read more]

Hi Anna, you have all the resources to build a website right here in Forrager. I used David Crabill’s video and created my own website, and so can you. Just go to the menu, choose resources & then pick learn. Find the lesson for Square Online & follow David’s instructions. He breaks it down so you can understand it & do it yourself. I’ve been…[Read more]

other than trial and error…

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Try the “brute force” method: add a spoonful of fresh sugar to the mixture when reaching 300°F and see…
Please let me know how it went, pardon me for my english (*undesired*, *unexpectedly*) and greetings from Italy.
Roberto