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 Submitted by bagel_and_rye on June 22, 2011 - 8:21am Sponsors sought for "Homemade Bread Showcase"On July 13, Chicago Amateur Bread Bakers will hold the "Homemade Bread Showcase," a free-of-charge, all-ages event, part of Green Week in Chicago's Andersonville neighborhood. (Download event flyer.) Would your company like to sponsor this event? We are still seeking sponsors to provide:
We will advertise your sponsorship widely throughout Chicago. We will also list you as a sponsor on the publicly accessible page of our website. At the event, you would be welcome to advertise your business to the public. In addition, because this event is part of the second annual Andersonville Green Week, the Andersonville Chamber of Commerce will include the event in all of their Green Week promotional efforts, which will reach thousands of Chicago readers. If you or your company would like to sponsor the "Homemade Bread Showcase," or for more information, please contact Jacqueline at j {at} designingmyday {dot} com. Thank you for your time and consideration!
Follow us... Chicago Amateur Bread Bakers is a not-for-profit group of avid home bakers of yeasted, artisanal breads. We get together in-person to share our experiences and learn from one another. We strive to support and inspire those actively baking bread at home.
Our current sponsors:
Chicago Amateur Bread Bakers will be baking with locally grown, stone-ground whole wheat and cornmeal, bounteously donated to us by Urban Orchard, the organic produce market opening this August in Andersonville. The grain is being milled for us by Roger's Creek Grist Mill in Milledgeville, IL.
Gold'N Pear Catering will be refreshing event attendees' palates with a generous donation of their delicious iced tea and lemonade, inspired by seasonal ingredients.
The event would not be possible without Las Manos Gallery, who will be hosting the event in their gallery space. Thank you, Las Manos!
Submitted by bagel_and_rye on June 21, 2011 - 9:07pm July 13 "Homemade Bread Showcase" with Chicago Amateur Bread BakersYou're invited!
...to the "Homemade Bread Showcase," sponsored by Green Week in Chicago's Andersonville neighborhood.
At this event, Chicago Amateur Bread Bakers will share their fresh, homemade, yeasted bread with the public. It's a free-of-charge, all-ages event, inspired by our monthly "Taste-and-Tell" events.
The goal of the "Homemade Bread Showcase" is to raise awareness about the joys, benefits, and challenges of baking bread at home. In an informal setting, attendees are invited to sample bread and chat with those of us who bake our own bread. One may learn, for example, how easy it is to get started baking; how healthy homemade bread can be; and how relaxing and satisfying it can be to to bake bread at home from simple, real ingredients.
Speaking of real ingredients, our bakers will be baking into their loaves locally grown, stone-ground whole wheat and cornmeal, bounteously donated to us by Urban Orchard, the organic produce market opening this August in Andersonville. The grain is being milled for us by Roger's Creek Grist Mill in Milledgeville, IL.
Gold'N Pear Catering will be refreshing event attendees' palates with a generous donation of their delicious iced tea and lemonade, inspired by seasonal ingredients.
A big thank you to the LillStreet Art Center Textiles Department for loaning us fun, pretty coverings for our tables, from which we will be serving home-baked bread!
The event would not be possible without Las Manos Gallery, who will be hosting the event in their gallery space. Thank you, Las Manos!
The event also takes place on the six-month anniversary of Chicago Amateur Bread Bakers, our not-for-profit group of avid home bakers of yeasted, artisanal breads. We look forward to celebrating with our engaged, curious, and committed group of bread bakers, who never cease to delight us and teach us new things about breadbaking. We are looking for Chicagoans to help us get the word out. Please download and distribute our event flyer--e.g., at your workplace, school, local market, or community center. Please invite family, friends, and colleagues to this public event. And we encourage you to let us know that you're looking forward to the event as much as we are--by leaving us a comment below--or tweeting us at @AmateurBakers.
More information: Email j {at} designingmyday {dot} com, or tweet @AmateurBakers. We look forward to seeing you there! Submitted by bagel_and_rye on April 28, 2011 - 1:02pm May Event for the Chicago Amateur Bread Bakers
Today we announced the focus for our May "Taste-and-Tell": Cold (Retarded) Fermentation. The "Taste-and-Tell" is a monthly event held by the Chicago Amateur Bread Bakers. Each month we introduce a topic related to bread baking.
Some information about this month's focus topic:
To this "Taste-and-Tell," we suggest bakers bring bread whose dough has risen in a cold place--for example, in the fridge, in a basement or unheated entryway, or outside on a chilly day or night. Bread rises because yeast fermentation is taking place in the dough. The colder the dough, the slower fermentation progresses, and the longer it takes the bread to rise. Slower fermentation may allow more flavor molecules to develop in the dough, which may result in tastier bread. Moreover, dough that has fermented slowly produces bread that stays fresher longer. This is because the long, slow fermentation encourages the yeast to produce lactic and acetic acids, which act as natural preservatives. Experience with cold fermentation can make one a more versatile bread baker. Getting a feel for how changing the temperature of the dough slows down or speeds up fermentation may help one better control the final bread outcome. One may also begin to develop an awareness of ambient temperature and how it affects the dough. This is especially relevant now, as we move into warmer weather. Lastly, cold fermentation can be a convenient technique to know, when one has a last-minute change of plans and would like to coax the dough to follow one's schedule. (Cold fermentation is not a requirement for this event, simply a suggestion to inspire your baking. The only requirement is that you bring yeasted bread you have baked.)
For more information, to join the group, and to RSVP to the event, please visit us at http://www.meetup.com/Chicago-Amateur-Bread-Bakers/
Follow us . . . Website Twitter Facebook LinkedIn Recaps of Chicago Amateur Bread Bakers events posted here Chicago Amateur Bread Bakers is a not-for-profit group of avid home bakers of yeasted, artisanal breads. We get together in-person to share our experiences and learn from one another. We strive to support and inspire those actively baking bread at home.
Submitted by mamagotcha on March 31, 2011 - 12:05pm Greetings from ChicagoHello! I've been exploring sourdough for the last month, and an entire new world of baking has opened up for me. When I turn to the Internet for help with figuring things out, TFL always seems to pop up at the top of the list of great answers. So I thought I'd jump aboard. I've already signed up for the local artisan bread baking group, and I'm a member of the LTH Forums (something I'd recommend for anyone else searching for Chicago-based food-related info). So glad to meet you all! Katje Submitted by bagel_and_rye on February 28, 2011 - 8:41am March events for the Chicago Amateur Bread Bakers
Please join the Chicago Amateur Bread Bakers for two delightful and educational events in March:
Sunday, March 13: "Demo with Baker Renaud Hendrickx: Croissants, Belgian Country Bread, more..." Sunday, March 20: "Homemade Bread 'Taste-and-Tell' -- This Month's Focus: Basic Scoring"
For times, locations, and to RSVP, please visit our website and click "Join us!"
Chicago Amateur Bread Bakers is a not-for-profit group of avid home bakers of yeasted, artisanal breads. We get together in-person to share our experiences and learn from one another. We strive to support and inspire those actively baking bread at home.
Submitted by Tommy gram on January 13, 2011 - 7:37am Chicago Bread ClubEscargo you and your St. Paul group are legends of the bread club arena; I will most certainly let you know as our CBC proceeds, thank you. Bagel_Rye, I will be happy to meet up with you at the Devon venue this month. I want to try and recruit at least one more person--have a four top symposium. Also Lindy, I am going to check out Fox and Obel again. I've been there a few times and will look around to spy their facilities. Thanks for the tip Saint Paul may have a meeting venue advantage as the originator of the group owns a bakery and that appears to be where they are headquartered. That would be cool to meet in front of a hot oven, loaves going in and out. Chicago bread people, let us unite. Submitted by Tommy gram on December 20, 2010 - 5:22pm Chicago bread club número uno.I love to talk about bread, wild yeast, percentages; the whole thing. I know I'm not alone--Help form a group in Chicago that does just that. Chicago is overdue for such an organization. Submitted by AW on May 20, 2009 - 10:02pm Baking SchoolsHi all, I recently lost my job and am doing a lot of soul-searching for what i might next do. I've been a writing in the healthcare advertising industry since 1988 and love my job, though am also passionate about baking and am wondering if it's time to switch gears. I understand the life to be difficult and not particularly high-paying.
Thanks for your help. Kind regards, Arlene Submitted by Fleur on September 3, 2008 - 1:27pm Chicago Area SupplierHello, I'm as green as it gets with making my own bread and here, too :) I was wondering if there are any places where I can buy flour in the far Chicago NW suburbs, preferably. Not the usual garden variety one finds at Jewel, which seems to limit itself to bread, all-purpose, and whole wheat flours. I'm not sure I'd need huge bags either... not there yet, but maybe soon :) Pastry flour is one I'm looking for and still unable to put my finger on it locally. Thank you Submitted by Doughboy on January 26, 2008 - 11:27am Peter Reinhart's Chicago Deep DishHey, I was wondering if anyone has tried Peter Reinhart's Chicago Deep dish? I was wondering if you should use a deep dish pan or not, and if so what size. I want to try it but I don't have a deep dish pan and wasn't sure if I could do it. Also if you have tried it can you give me some recommendations and tips and it. Photos are always welcomed as well. I love his other pizzas. I'm working on getting a thicker/chewier crust for the New-York Style, but maybe I'll try the Pizza Americana since it has milk and that always helps thicken a bit. Thanks for any informaiton. |
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