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:
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"
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.
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.
I would like to know if there is any interest in a meeting of the Chicagoland / northern Illinois bakers? Simply a casual social gathering to meet others in the area, share formulas / ideas / etc.