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Dropped $180 on a fancy Danish dough whisk and honestly it's just a glorified stick
I figured a professional tool would fix my croissant problems but after three batches I still get the same lumpy dough, so has anyone else found a whisk that actually makes a difference or am I just bad at this?
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christopher671mo ago
Lots of people swear by those, maybe the issue is technique not the tool.
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