A bill that would allow Illinois residents to sell home-baked goods at farmers markets is headed to the governor's desk. Senate Bill 840, which passed the General Assembly Friday, would allow the sale of home-baked "non-potentially hazardous food," such as bread and cookies, at farmers markets and community events. It also allows for the sale of jam, jelly and fruit butter. http://trib.in/j35fgn
The governor signed the AZ Cottage Food Law on April 13th, and it is official. The law is tentatively scheduled to go into effect on July 20, 2011 and all rules and regulations should be posted on http://azleg.gov (bookmark & watch for updates).
I need to know all about freezing doughs. I have only frozen pizza doughs and do not have experience freezing other loaves. In particular, I have a standard white bread dough recipe that I use for dinner rolls or sandwich loaves. My questions are: what are the best ways to freeze dough? What point of the proofing stage is best to freeze dough? How long can it be frozen and still rise? Any precautions needed?
Ideas?
Thanks.
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
I finally decided to break free of my bread machine and hand make my bread for the first time. I really never liked the look of the loaves that came out a bread machine and felt more of a reward for doing it all by hand. I did use the same machine recipe (3 cups of Flour, salt, sugar, yeast, shortning, water)
I have not had time to run any tests, but thought I would throw out the question.
Is reconstituted dry milk any better than milk?
Is it better to use dry milk powder mixed straight into the flour?
Should I scald the reconstituted dry milk to break down the yeast inhibiting enzymes (I forget the name at the moment) before baking?
Has anyone used King Arthur's Baking Dry Milk? How is it?
I've noticed that during the winter weather, my whole grain bread doesn't rise as well as it does in the warmer months. Could it have something to do with the relative humidity (or lack thereof) in my house and kitchen? It gets VERY dry in the winter here.
If so, what's the solution? Should I put a pan of water in the oven? Change my baking temperature? Change the ratio of any of my ingredients? Something else?
I welcome any and all input. Thanks!
Corey-Jan
