The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Professional Concerns

Concerns and comments for and by professional bakers.

adam_smith1992's picture

Starting a Micro Bakery?

November 27, 2016 - 11:07am -- adam_smith1992

Hello all, 

Sorry if this is in the wrong section!

I am currently working as a sourdough baker, and whilst I like working as a baker, it just isn't the same as baking your own bread. You don't have the control over formulas, timings, or even baking. As I am moving away from the area i am thinking about opening my own micro bakery. 

syed's picture

gluten chunks in sponge cold hold tank.

October 20, 2016 - 11:28pm -- syed

Hi everyone!

I am in Canada, would like to join The Fresh Loaf Forum.

I am not an expert, but I have baking back ground, seeking experts' help to learn more about baking.

I am currently baking hamburger buns using the sponge dough.

My regular sponge dough is consist of water, yeast and flour.

Now, I am adding salt as requirement, fermenting for 90 minutes before pumping into the temperature controlled storage tank.  The sponge is forming gluten chunks in the storage tank after 3 or 4 hours causing blocking of pump filter.  No salt no problem.

NeilAgg's picture

Need wholesale vegan baking goods in Dallas, TX

September 5, 2016 - 7:47am -- NeilAgg

Hey everyone:

My wife and I are starting a vegan bakery in Richardson,TX and are looking for somewhere we can buy wholesale ingredients such as:
Vegan chocolate chips
Almond flour
Coconut oil
Raw sugar
Agave nectar

I know we can get these shipped but I would like to find a local source if possible. This is especially
true for the chocolate since it melts.

I have been searching using Google and contacted several local distributors but have not had
any luck so far.

asder's picture

Advice and guidance to a useful start as a student

July 22, 2016 - 6:00am -- asder

Hi, I have been lurking at these forums for quite a few years now. I have decided that I want to pursue my career in the baking world. If the kind souls here could point me in the right direction, provide information to help narrow down choices that would be amazing.

My primary interests are as follows

1) Artisan bread baking from different cultures. I like to bake breads from different countries and see if people from that country approve of the taste. Most professional courses tend to focus on French, German and Swiss bread.

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