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Toronto bread testers for small bakery

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Hello Everyone!

Do any of you live in Toronto?

My husband and I are opening a small bakery/cafe in Toronto's Little Portugal neighbourhood this fall. I am looking for bread lovers/bakers to test our bread and pastries. Friends and family are too nice/scared to be critical in the way we need. So, who out there would like some free baked goods on a weekly basis? Your only obligation is to analyze all aspects of the product. Please challenge us!

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Bread making classes in Toronto?

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I would really like to take an intensive session(s) on artisanal breadmaking and am wondering if anyone knows of any in Toronto area, similar to those offered to homebakers at SFBI or the King Arthur Baking Education Centre.

Thank you,

Mira

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What happened to the pizza post today?

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Someone posted a hilarious post about pizza, but it's gone. It didn't seem to be spam, was it offensive to someone? Granted it did have a couple of bad words in it... I came back tonight to reply saying I laughed, but it's gone now. Oh well.

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SFBI Baking Videos

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Curious to know if anyone has experience with the SFBI instructional videos. They're not free but it looks like they have over 200 videos to choose from. Seems like a good way to improve your skills without having to make the trip to San Francisco.

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steam vent burns out electronics

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I just tried to get my oven repaired for the 2nd time in 14 months . The repairman said the steam may have cooked the electronics. Now I need a new stove/oven. The steam vents are directlly under the timer and controls. Thanks for any ideas. Patrick from Modesto

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hushpuppies

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Not exactly a yeast bread, but still a bread of sorts. We have had some real good luck fishing this spring and we are planning a family fish fry. I would like to serve good hushpuppies with the beer batter fish and home made fries. In the past, my hushpuppies just have not hit the mark. Does anyone have a tried recipe they would be willing to share?

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Success Story: Dave's Killer Bread

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"Just say no to bread on drugs!"

So says the label on each loaf of Dave's Killer Bread, a playful tagline that alludes to both the organic nature of the ingredients and the darker side of Dave Dahl's past.

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July "Taste-and-Tell" with Chicago Amateur Bread Bakers

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Our next "Taste-and-Tell" event will be Saturday, July 30, at 6pm. To join the group and RSVP to the event, please visit us at http://www.meetup.com/Chicago-Amateur-Bread-Bakers/

The "Taste-and-Tell" is a monthly event, to which each baker is required to bring his/her own freshly baked, yeasted bread. "Bread" in this context includes baguettes, boules, batards, pizza, focaccia, rolls, challah--in short, anything made by fermenting grain with yeast.

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Sponsors sought for "Homemade Bread Showcase"

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What makes the dough feel weightless?

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It surely happened to all of you: sometimes the bread comes out of the over so well that even if it's bulky it feels weightless. The opennes of the crumb is generally a confirmation of the lightness of the loaf.

What happens in cases like that? More water evaporates? Or maybe some other magic is responsible?

I always measure the loaves when they are baked and totally cold and I never saw any significant difference in weight between the ones that came out lighter respect to the denser ones.

I'd really like to understand the physics of this weight perception:-)

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The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

General

Toronto bread testers for small bakery

Bread making classes in Toronto?

What happened to the pizza post today?

SFBI Baking Videos

steam vent burns out electronics

hushpuppies

Success Story: Dave's Killer Bread

"Just say no to bread on drugs!"

July "Taste-and-Tell" with Chicago Amateur Bread Bakers

Sponsors sought for "Homemade Bread Showcase"

What makes the dough feel weightless?

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"Just say no to bread on drugs!"

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