The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Hello from Canadaland

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stoneking's picture
stoneking

Hello from Canadaland

Hi all, I'm a long time baker. 21 years now in one form or another. Very varied career. Always looking to learn more. 

Floydm's picture
Floydm

Welcome, Stoneking!

Lots of Canadians around here, particuarly this time of year when it is too hot south of the 49th parallel for most people to bake.

Myself, I'm in Vancouver. 

Cheers.

stoneking's picture
stoneking

Howdy Floydm, I am in the GVRD as well :)

Ri.Aran's picture
Ri.Aran

Luckily for me, the North Carolina section of the Appalachian Mountains is relatively cool this time of year. That being said, retarding in a fridge is an obvious choice for a busy person, regardless of where they live. Stoneking, I'm curious about your career. As a LCB trained chef, I've only ever worked as a chef but clearly LOVE to bake. I've often wondered what it would be like to work in a bakery as a professional baker.

Floydm's picture
Floydm

Yeah, I didn't mean "too hot" in the sense that one is unable to bake year-round, just that sweating over a hot oven doesn't sound like much fun if you live in a place like Phoenix where it is 109F (43C) today.  Obviously some folks still do it, either out of professional need or serious determination.  But the proportion of folks coming from pretty far north in the Northern Hemisphere (Canada, the UK) or from the Southern Hemisphere definitely seems to increase this time of year.

Ri.Aran's picture
Ri.Aran

I assume its due to being a chef in a hot kitchen near a heat source constantly, but I'm very insensitive to heat.
I'm not sure I would say there is an influx of Canadian, UK, Southern Hemisphere bakers this time of year, so much as a consistent amount... with a large reduction of input from bakers in the "warmer areas".
I'm currently proofing a 50% medium rye, 50% white flour 50% hydration (VERY dry) first (of three) stage Levain in an 80F room. Higher temps just mean you have to plan accordingly, and its a little bit too scientific for most, so I understand the natural decline in warmer areas during the warmer months.
BUT, I find summer baking to be more rewarding due to the increased effort, thought, and planning involved.

Song Of The Baker's picture
Song Of The Baker

Hi stoneking.  Good to have you aboard.  I am in Langley.  Hope you find this site as helpful and entertaining as I do.

If you need any help on where to find local ingredients for bread baking, please drop me a line.  Happy baking.

John

stoneking's picture
stoneking

Hey John,

 Great to hear from you! I'm nearby ;). I do have a good source for ingredients through work, and I assume Well Seasoned and Scoop and Save would be some other places? Do tell :)

Song Of The Baker's picture
Song Of The Baker

Stoneking.  Actually, as good as a culinary playground Well Seasoned is, it's a bit pricey.  Haven't tried Scoop and Save.  What do you pick up there?

I get all my whole grains and flours from Anitas Organic Mill in Chilliwack.  A bit out of the way, but well worth the trip.  Very well priced goods and high quality.  For instance, a local health shop sells 100g bags of whole rye berries for about $3.50.  Anitas you get them for half that.  Transformed my breads from good to great tasting.  Will never go back to Robin Hood or Rogers flours again.  Also, I don't know what gear you use, but if you ever need any unglazed quarry tiles cheap, theres a local warehouse here in Langley.  Picked up 10 tiles for like $6.00.  They work great for bread baking just as a baking stone would.

John

Song Of The Baker's picture
Song Of The Baker

I just checked out Scoop and Save's website and it looks like they only carry cake decorating andcake baking items.  Do they also carry bread baking items/ingredients?

John