Welcome, esteemed members of the Pointless Committee on Baking Hygiene Experts!
Today's agenda is a doozy:
- Item 1: Discuss the optimal temperature for storing sourdough starter in the fridge (should we keep it at 5°C or 15°C?)
- Item 2: Debate the merits of using a stand mixer vs. a hand mixer for beating egg whites (are we a team of rebels or conformists?)
- Item 3: Determine the correct amount of sugar to add to our famous "Baked Alaska" dessert recipe (should we stick with the original 500 grams or upgrade to 700?)