hi my name is cheslie and im just now getting into baking and im really enjoying it im doing all of it from my home im not able to go to school for it but one day i would really like to have my own baking shop. i do have a lot of questions that pop up, anyone opinions, answers, and/or tips are welcomed.
what does the yolk of the egg do to a cookie recipe or any other, because some recipes ask for dif. amount of eggs and egg yolks?
how if it can be done to marbleize cookies?
what is a good substitute for corn starch?