The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Chicago

bagel_and_rye's picture

May Event for the Chicago Amateur Bread Bakers

April 28, 2011 - 1:02pm -- bagel_and_rye
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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:

bagel_and_rye's picture

March events for the Chicago Amateur Bread Bakers

February 28, 2011 - 7:41am -- bagel_and_rye
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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" 

 

AW's picture

Baking Schools

May 20, 2009 - 10:02pm -- AW
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Hi 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.

Doughboy's picture

Peter Reinhart's Chicago Deep Dish

January 26, 2008 - 10:27am -- Doughboy

Hey, 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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