I love these things and am determined to get them right, but I’m having some issues. I’ve been using this recipe as of recently, I baked half a batch yesterday after 48 hours and the other half just now. This is from yesterday, baked at 475 on top of a pizza stone preheated for 2 hours, then turned down to 350 after 15 minutes and baked for an hour.

From what I’ve read what your suppose to do is shock the batter with lots of heat so it can set quickly and prevent the batter from rising out the molds. They seemed to bake inconsistently though, I got 2 mushrooms with white butts, 3 decent ones and 1 really good one. So I thought more heat must be better and today preheated my stone for an hour at 550F which is as hot as my oven goes. I got even worse results today though.

Is oven temperature not really the problem then? I am possible putting too much air in the batter? I usually give it a shake when I see it in the fridge because the batter seems to separate after a while, and a quick whisk before baking to make sure the batter is homogenous. I try not to over whisk when making the actual batter but maybe I need to be more careful? Is the pizza stone a good idea, lots of recipes call for using a preheated baking steel which I don’t have so I figured the pizza stone would be the second best thing.

I don’t think my molds are the issue, at least I hope not, I’m using the expensive copper ones from France. They’re 2 inch and I weigh approximately 70-75g of batter in each. Would like to hear any other advice you have on baking these as well.

Edit: Inside a few from today, pretty big holes, too much air maybe?