Ask a Professional Baker! | Live Q&A with Anna Olson

Ask YOUR baking question to a professional chef and baker! Join me, Anna Olson, for this livestream where I'll be taking your rare or frequently asked questions, and giving my answers! So get all your questions ready about baking techniques, substitute ingredients, and more!

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[janakeenugegoda]

Hello Ana, I am Sri Lankan, but living in New Zealand. I am big fan of you. Thank you very much for your nice recipes.

[clairesophia]

Omg i miss you so much. So glad you're back dear Anna

[kates]

Always love your live streams! My question at the very end was indeed for YOU: what's your favourite fruit/herb combination to use in baking?

[thuphongoi]

did this recipe this week for a party and it was a success, everyone loved it thank you so much

[camrenoscarpg]

i was trying to find words to express my admiration for your elegant and beautiful way of presenting all the recipes, but i dont think so you deserve all the respect

[rubuaziz]

I am your bigger fan for forever, I made your creme brulee several time in parties and it is always a big hit!!

[lindiphillips]

I can't believe I've missed your stream, they are normally about 3.30am here in Adelaide SA Australia....😥😢😭💜💚

[madihaa]

Hi Anna so good to see u as a little girl I've always felt motivated by ur baking finally started baking 4yrs ago 😊

[shradhanayee]

Hi Anna Mam, unfortunately missed the LIVE stream but it's good to see you... Wow!!! Have A Good Trip!!! So my question is, do you have a recipe for a frosting that would last longer something with meringue?

[thulinhien]

your videos always make me feel better, thank you

[mohammadkimmb]

i love your videos it helps to show people to appreciate good food and the time it takes to bring ingredients to perfection i feel if people would make their own food they could see that you dont need to buy pre-made it takes time but it is so worth the effort and the enjoyment you put so much love into the process thanks for sharing

[metatraci]

honestly, this recipe is more than great and worth experimenting with

[darienjereil]

another beautiful dessert your work always amazing

[mariyamskitchen]

Hi Anna 💟
I am from India
Me and my husband are a big fan of you
We love your way of explaining and the perfect measurements
Thank you so much and may God bless you with good health and happiness
Actually I am a home baker and I am following your recipes
Thank you so much
Love you a lot 💞

[wealthyatoll]

i am very happy to watch this channel because it is such a delicious cake

[slainte]

Where can I buy that lovely pink cast iron pan you use? I’ve adored it for a very long time. Thank you for all the videos. I just them and for you taking the time to do it!

[sarahr]

Anna, I have tried a heritage wheat flour called Sunrise Flour, that weighs out at a whopping 163g per cup. It is advertised as being better for those individuals who are sensitive to gluten. I have found it to be better the your average American AP wheat flour. It was called Turkey Red, the original winter wheat farmed on the American plains in the 1800s. I guess this post is just an FYI for those who have issues with the highly hybridized AP flours, because this flour does seem different for those who are sensitive! PS, it makes awesome rolls and biscuits!

[ThuyTrang-vkxf]

i made this recipe yesterday, and while i cant say i managed to do it entirely correctly, they turn out really good

[tammyj.]

I just did a google search because I wanted to ask a professional baker some questions. Your youtube channel popped up as one of the first returns I got from the search... and then, I noticed I missed the live!! ugh.... Will you be doing additional lives for questions? If not, do you have any suggestions for me? I had some questions about loaf baking pans. I am currently using cast iron. I am wanting a long loaf pan for sandwich bread and I wondered what was the best type of pan for this. Also, I grind my own wheat berries and had some questions about the types of wheat berries I should use. I've looked this up before but having difficulty finding the specific information.

[baquepnverigan]

beautiful recipe, thank you for sharing