Pradeepaji…. following your recipes for some time now…. you have indeed motivated many to take up baking.
I have a query – inspite of following each recipe properly , the breads and buns still do not come out as soft and spongy as the bakery made ones…. is the difference due to the OTGs we use or do they add something extra….. thanks in advance
Thanks Nupur. Yes bakeries do add lpt of bread improvers, chemicals, emulsifiers, gluten etc. Ours are natural without any preservatives or added chemicals. To thoda bahut difference zaroor hoga..But with practice n proper kneading, good yeast and good know how of oven temperature and time, we can bake pretty good breads n buns.
Awesome blog by an awesome person….Who is indeed a big motivation to all chota bakers like me…U r an inspiration to all.keep on posting such innovative recipes
Hi…
I am new in baking…but I really like ur baking stuff…I do follow ur recipes..so keep baking and posting as it really helps amature people like me..thanks
Amazing blog.. Wonderful recipes.. M tempted to get back to baking world… Soon will try out your recipes… Great going, Pradeepa.. Wish you all the best.. 😊 👍
This is an awesome website. Very informative. Recipes from various regions of the world. Also the article on yeast is educative. Please add more of those. All the best.
Pradeepa ji your website is like a khazana for me.The procedure is so simple and same is about ingredients.Thanks a lot.
Thank you so much Chanda. Such comments means a lot
Thank you very much
Pradeepaji…. following your recipes for some time now…. you have indeed motivated many to take up baking.
I have a query – inspite of following each recipe properly , the breads and buns still do not come out as soft and spongy as the bakery made ones…. is the difference due to the OTGs we use or do they add something extra….. thanks in advance
Thanks Nupur. Yes bakeries do add lpt of bread improvers, chemicals, emulsifiers, gluten etc. Ours are natural without any preservatives or added chemicals. To thoda bahut difference zaroor hoga..But with practice n proper kneading, good yeast and good know how of oven temperature and time, we can bake pretty good breads n buns.
Awesome blog by an awesome person….Who is indeed a big motivation to all chota bakers like me…U r an inspiration to all.keep on posting such innovative recipes
Wow. Thanks Uthara. Nice to read your comments here. Thanks a lot.
You are great
Thanks a bunch.
As the name bread strikes you r always remembered.
Wow..thats such a sweet comment. Thanks a lot Sangeetha.
Hi…
I am new in baking…but I really like ur baking stuff…I do follow ur recipes..so keep baking and posting as it really helps amature people like me..thanks
Many thanks Smita. Loved to read your comments.
No words…. M a big fan of Pradeepa mam……!!!!!
Thank you so much Zinia 🙂 I am overwhelmed.
Amazing blog.. Wonderful recipes.. M tempted to get back to baking world… Soon will try out your recipes… Great going, Pradeepa.. Wish you all the best.. 😊 👍
You are going to higher levels each day….
thank you very much Dhanya
Started baking because of your motivational posts . All the best
I am indeed honoured. Thanks a bunch. Keep baking.
Recipes r awesome dear. … waiting for New New things …
Thank you very much Renjini
This is an awesome website. Very informative. Recipes from various regions of the world. Also the article on yeast is educative. Please add more of those. All the best.