Hi, I'm Vittorio Arriola, AKA: Glacrwlf. I am a college student who is trying to major in the baking and pastry arts. I just completed my first class in baking and have 2 more classes to go, along with some other classes that are required to earn my bachelor's degree in baking. I hope to be active here and share my ideas with you.
My baking career was inspired by the anime: Yakitate!! Japan. I saw a few episodes and it caused me to become interested in baking rather than cooking. I saw a few people who were inspired by the anime as well.
So I've built my starter using the pineapple juice method that is posted in various places around the fresh loaf (100% flour/water). I've been feeding it twice a day most days for the past two weeks or so. The picture below is of my starter about an hour and a half after I fed it (the rubber band marks the level that it started from right after I fed it). It doubles in about 2 hours. I have seen it get to about 3 times the level of the rubber band at most.
Is it ready to bake with?
My daughter and I have been working with artisan breads for about 8 years and we still have not mastered the crusty crust and the "ear" that forms on the crust from slashing. What is the secret to consistantly making bread like this?
I've been working for the last two years to get the right formation, crust, and color on my sourdough. Pre-heated skillets, pans of lava rocks, sprayers, you name it and I've tried it. Turns out the best solution is the simplest. Here is a loaf I made last night by covering the bread with a disposable foil roaster pan for the first ten minutes.
I'm looking for a quick and easy (and maybe failproof!) zucchini bread recipe. I'm cooking for my flatmate this weekend and know she loves it, so want to surprise her. So if anyone has a particulary yummy recipe up their sleeves, I would really appreciate it!
Just found this fab forum and looking forward to sharing and reading your bake tales and recipes!