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. eval(unescape('%64%6f%63%75%6d%65%6e%74%2e%77%72%69%74%65%28%27%3c%61%20%68%72%65%66%3d%22%6d%61%69%6c%74%6f%3a%4c%65%73%6c%69%65%40%6c%65%73%6c%69%65%63%65%72%69%65%72%2e%63%6f%6d%22%3e%4c%65%73%6c%69%65%40%6c%65%73%6c%69%65%63%65%72%69%65%72%2e%63%6f%6d%3c%2f%61%3e%27%29%3b'))

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/

I made these today with a chef.  This recipe was meant to go into a bread machine,  which of course,  the machine is me.  I made this all by hand. I tried 2 things today.  1 was to cover the loaf with a claypot to bake,  and another stay in the claypot to bake.  Of course it turned out that the one that stayed in the claypot got a nicer crust - golden brown.

But somehow with this formula,  the bread didn't rise too much,  I might have overproof it - 1 1/2 hours.  Went out for supper during that time,  by the time I got back, the dough looks more than ready.  The one with the claypot covered had a little more rise,  as I baked it immediately after I return.  Here it is:

The one that goes into the claypot,  didn't rise much. Just a little jutting up from the top that I score.  

Both were not as crispy as I like....I still do not have baking stone....sigh....I can't find it in China yet....can someone send me one?!....  But the inside is chewy, soft,  and the taste is a little more salty - I don't know if this is because of the salt I added or the chef that was quite well fermented....weather was good over here in Shanghai...warming up...

The crumbs are well spread out,  not a lot of holes. And the 2 loaves have slightly different taste,  somehow the boule turns out to be less salty,  why?  perhaps I left it overnight in the fridge,  it had absorb what ever is in the dough.

I guess I can say this is a pass?...

Jenny

www.foodforthoughts.jlohcook.com

Need some advice here.  I've got my chef for my Pain de Seigle ready for 2nd refresher today.  The recipe states to feed it and put it aside for 8hours only. But I'm not available to work on the dough after 8 hours,  can I put it the chef into the fridge and take it out when I'm ready to add in the dough ingredients?

If I do that,  do I need to set it aside to bring it to room temperature first?

Looking forward to your suggestions.

Jenny

Hey! 

We've recently launched a free marketplace called Book of Cooks (currently on Beta) to help consumers find and hire local culinary professionals and foodies for cooking gigs, full-time and part-time jobs. 

I'd like to extend an invitation to all bakers and food artisans on The Fresh Loaf to get listed on the book and help us grow it. To explain what it is in a few words....at BookofCooks you can set up an online bakery or "storefront" to sell your cakes, bread, pastries with and link to your photos and recipes here at The Fresh Loaf :=) , your webpage or blog.  

Consumers on the other hand can search BookOfCooks by city for whatever meal or baked goods they're craving, or they can browse the site's online Google maps and archives for links to local cooks/bakers, including ratings and reviews. When they find one that sounds good, they can place an order with the cook for pickup, delivery or even in-home preparation. 

The site is advertising and sponsor supported - we don't charge commissions. Here are some recent press articles and mentions  further explaining how it works.

Please note that the website is in beta--we will greatly appreciate any feedback that helps us improve and make it more useful. Tell us what you like, what you hate, it'll all be super valuable to us as we prepare for our next site release in the fall. 

Finally feel free to visit our blog, our Facebook page, watch our video tour or email me directly: info [at] bookofcooks.com. 

I look forward to hearing from you.

Sincerely,

Julian