The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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mcs's picture

Back Home Bakery internships 2011

March 21, 2011 - 8:39pm -- mcs

Here we go again.  Just when you thought I had faded away into a cloud of flour, I'm back with another proposition for you eager bakers. 

I'm looking at having 2 internship positions for the beginning of the summer and 3 towards the end of the summer.  All 5 positions are for 1 week each and all are during the 'busy season' so if you're thinking about it, be prepared!  These are the dates:

Session 1:  May 29 - June 4
Session 2:  June 5 - June 11

benderunit's picture
benderunit

I thought this cartoon would be appropriate for The Fresh Loaf. We got: Whole Wheat, Kaiser, French Bread, Challah, Rye Bread, Sourdough, Pumpernickel, Pita!  And that's how we roll with the ROLL CALL!

LeslieC's picture
LeslieC

June 18-20 at Omega Institute in NY, I will teach a gluten-free cooking and baking weekend workshop; My new cookbook, Gluten-Free Recipes for the Conscious Cook, A Seasonal Vegetarian Cookbook by Leslie Cerier due July 1st, 2010 is full of delicious and easy to follow recipes for gluten-free whole grains and flours.


Gluten-free cooking and baking is fun and easy and delicious. For more information; please join me at www.lesliecerier.com


 


I look forward to hearing from you. Leslie@lesliecerier.com


 



Join organic gourmet chef, teacher, and author, Leslie Cerier, for an informative and fun approach to preparing a full spectrum of gluten-free foods.


This hands-on, gluten-free cooking and baking workshop is perfect for people with gluten sensitivities; people who cook for those with gluten sensitivities; and nutritionists, dieticians, and other health professionals. Beginner and experienced cooks are invited. You learn:


 



  • Menu planning for ease of preparation and great taste

  • Ways to substitute ingredients according to seasons, schedules, moods, and what’s in your kitchen

  • Cooking and baking with various sweeteners, oils, and seasonings

  • The magic of global flavors, using local produce, herbs, and spices

  • Delectable protein-based side dishes highlighting beans, soy foods, pasture-fed dairy, nuts, and seeds

 


Learn to cook like an artist as you master dishes ranging from appetizers to desserts and breakfasts to one-pot dinners, including pancakes, porridges, soups, salads, pasta dishes, pilafs, bread, sushi, and pastries.


Recommended reading: Cerier, Gluten-Free Recipes for the Conscious Cook and Going Wild in the Kitchen


To register: www.lesliecerier.com or http://eomega.org/omega/workshops/d6b7adb6b819e1f957a32d21bfe62ad2/


 

Darkstar's picture

Flour, Water, Yeast, Salt - Craig Ponsford videos on CHOW

November 6, 2007 - 12:32pm -- Darkstar
Forums: 

How I love Stumbleupon! My habit of giving 'thumbs-up' to sites and recipies about bread (this one included) got me dropped on the following link. (Heck it helped me land here over a year ago as well)

 

http://www.chow.com/stories/10791

 

I'll just quote from the page:

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