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Ryu - Delight Baking on Chocolate Cheesecake aka Russischer Zupfkuchen: Always unsalted butter. You can’t accurately tell how salty your dough will get, if you use salted butter. So it…

KAJ HOLM on Chocolate Cheesecake aka Russischer Zupfkuchen: For the butter, do you use salted or unsalted?

Ryu - Delight Baking on One Of The Best Baguettes From France: Hi Miriam, I have never used a baguette ceramik baking mould, but I think that should be okay. Just searched…

Miriam on One Of The Best Baguettes From France: Hello, I have a baguette ceramic baking mould with lid (has holes in lid for steam), can I use this…

Ryu - Delight Baking on Chocolate Cheesecake aka Russischer Zupfkuchen: Yes, that is totally fine! In my opinion this cake tastes better even better on the 2nd and 3rd day.