I know this is being discussed all over the place, but I don't want to hijack someone else's thread.
What is everyone doing with the "custard notes", acetoin, etc... flavors? I'm very new. I only have 7 of the flavors that I've seen everyone discussing, but I don't know if I should crack them open and try them, or if I should put them in my baking cabinet. I don't want to just toss them.
So, what are you doing?
What is everyone doing with the "custard notes", acetoin, etc... flavors? I'm very new. I only have 7 of the flavors that I've seen everyone discussing, but I don't know if I should crack them open and try them, or if I should put them in my baking cabinet. I don't want to just toss them.
So, what are you doing?
