Hey, Sdoba, I’ve been thinking about how the humble yeast can turn a batch of dough into something that feels almost alive. What’s the most surprising trick you’ve discovered that makes a pastry truly stand out?

That’s a neat trick – adding a bit of fermented jam gives the dough a second lift, almost like a second fermentation in disguise. I’d say keep the jam at just the right level; too much and it can make the dough sticky, too little and the effect fades. Maybe try a small test batch next time and taste the difference before the final bake. It’s all about balance, but I’m sure it’ll bring that extra “song” you’re looking for.