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:
Hello! 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!
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.
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.
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.