Informational Articles Gemma’s 1st Q&A: Get to Know Gemma Stafford Get to know Gemma Stafford, chef and creator of Bigger Bolder Baking, in her first ever Q&A on YouTube. By Gemma Stafford | November 13, 2014 | 37 Last updated on November 11, 2019 This post may contain affiliate links. Please see my full disclosure for details. Hi Bold Bakers! Thank you for all the great questions this week. In my first Q&A, I hope you learn more about my personal and professional background, my passion for baking, and some fun facts that you asked for. Plus, there are a few announcements including some holiday surprises I think you’ll really enjoy. -Gemma Stafford Get More Articles! The Complete Guide To Aquafaba, A Surprising Vegan Egg SubstituteBaking Without Sugar & Baking With Sugar SubstitutesGemma's Bold Baking Art GalleryEverything You Need to Know About Bakeware Watch The Recipe Video! Play Submit your own photos of this recipe Upload Photo 0 Images Rate this Recipe Rate this Recipe Name* Email* Rate this Recipe Rate this Recipe Name* Email* 37 Comments most useful newest oldest Inline Feedbacks View all comments Poojani Weerakkody 3 months ago Hi Ma’am, When will your next Q&A held? Last edited 3 months ago by Poojani Weerakkody Carol Fournel 7 months ago I thought I saw a Linzer cookies recipe posted on your site but when I search it under your cookie recipes I can’t find it. Please confirm and send me your recipe for Linzer cookies. Thanking you in advance. Much appreciated. Carol Fournel Bríd Long 1 year ago Dear Gemma, I made the strawberry cream cheese cobbler. Turned out that frito just melted into the batter – no sign of baked cake part. Tasted fine but what did I do wrong? Thanks, Bríd LONG Brí[email protected] Shirl Quinn 1 year ago Hello Gemma, you are my favorite baker !! I found you on FB. My question is…When making sour dough starter you said to use equal parts of flour and water. BUT in the recipe it says 1/2 c four and 1/4c. warm water(plus 1 T.) So which do I use?? Richard 1 year ago No yeast donuts. Would you get the same result using and air fryer instead of shallow frying Danny Flewelling 1 year ago What can I use for a cake for to greased a cake pan Lucille Rossington 1 year ago Did from your new BBB book “ooey-goey Gingerbread Pudding “ for our Christmas dinner it was a hit ! Will definitely do again ! Great idea when your ovens are busy! Kelly McGuffin 3 years ago Hi Gemma, I just love your videos and recipes. I plan on trying the crazy dough and crazy cookie dough soon. Thank you for all of your hard work. It looks like fun to create the videos! I love to make bread and am sometimes intimidated by the recipes. I just love that your recipes are Bigger and Bolder.. but still easy to make. Thank you Thank you! Kk 3 years ago Hi Gemma I love your recipes especially the popcicle and mug ones!!!! Anne McFarland 3 years ago Love your videos! I’ve already made a few of your recipes: Irish bread and biscuits. They are wonderful. Keep up the good work and I hope there will be more to come. Load More Comments About Us Meet Gemma About Us Meet Gemma Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week! Read More