Hello,

         I have decided to make a sourdough starter.

Using approx 15 grams of bread flour and 15 grams of fresh pineapple juice, I have created this

It has a consistency of thick pancake batter.

I have the starter in a glass jar, with a loose lid on top, and its sitting next to a rice cooker for warmth.

The last starter I made didn't seem to rise enough when I made bread, even after a 5-10 hour first rise.

My hopes are that this starter will be more active.

Kody

As a novice to sourdough baking, Iwould like advice re freezing dough. I have a Wood fired Pizza oven  and lately have the sourdough bug which looks like being a permanent affliction . I have been practising in the electric oven and now wish to progress to the WFO, obviously it is not practical to bake a single loaf in a WFO on a regular basis  so I need to prepare dough to be able to bake several loaves on a weekly basis, what I would like to do is prepare the dough for  several loaves during the week, freeze them  and bake weekly but I need to know the procedures and  limitations to following this procedure

I am a baker at a local restaurant. I do both the desserts and the breads, with much more experience in the pastry department than the breads. This has not caused any issue until this past week. The hoagies I am making are having issues. It recently got cold here  so the kitchen has gotten colder, as they do not put the heat on in the kitchen. Also, I just found out out that my manager recently dropped the temeperature of the walk-in. I store my hoagie dough in the walk-in, as I make a big batch twice a week and just pull out what I need each day. In this past week I have had lack luster hoagies, and twice where I had dough that got very sticky and refused to rise, at all. I looked at the walk-in temperature this morning and it was sitting at about 36 degrees farenheit, before people started moving in and out of it. Could this low temperature of the walk-in be causing my hoagie dough woahs? Or is there another culprit that I need to look into?

Hello everyone!

I'm so glad to have found this forum to post my questions. After reading several posts, I know I can get the help I need. 

I am about to embark on my first real business opportunity to bake pies for a new restaurant that opened in my neighborhood. To do so legally, I'll need to rent a kitchen. I want to start slow first by renting by the hour then monthly. The rate is $25 per hour and $600 per month for 15 hours per week. I learned through the other posts, to price wholesale at my cost times 3. Then I saw a post that said to factor in labor and fixed cost like rent so, do I divide the hourly rental fee on top of my wholesale cost? If so, I might have a pricier product than I want and will have to really adjust. Should I just do what it takes to break even and then raise prices later when I know I'll need to move to monthly rental?

Thank you!

Hello-

Newbie here.  Could anyone advise on what the proper fit is like for attachments??  Meaning, should some attachments not touch the bottom of the bowl?

I'm working on getting a whip and dough hook for an old Hobart c100 mixer.  The hook I ordered which was labeled as a c100 hook, when attached to the mixer- there's at least a 1/2 inch to 3/4 inch space between the hook and the bottom of the bowl.  That space used to drive me bonkers on the kitchenaid (and now I read that there's a fix for that) b/c ingredients at the bottom would never mix.  Is a "C" or "J" hook supposed to not touch the bottom of the bowl?

How about the proper fit of a whip?  There's the same 1/2 to 3/4 inch gap between the broken whip (missing many wires) and the bottom of the bowl.  I guess it could handle whipping things if enough volume is put in, but it won't properly whip the ingredients at the bottom.  Nor will it do small quantity whipping.  I put in 2 eggs in the 10 qt bowl and the whip didn't even touch them.  Is it supposed to be like this?  High volume only?  Or should the whip skim the bottom of the bowl?

Looking forward to your input.........

Hello-

I just bought a used 10 qt Hobart c-100, and I need some things: a whip/whisk, dough hook, and possibly another bowl.  Does anyone have any of these that they might want to sell??  Or maybe you know someone who does??  There are just a couple on ebay, but pricey, especially the whip.

Thanks!

Debbie

I made some French bread dough and it was rising. It had a smell like fingernail polish remover. I tossed it and am starting from scratch. What might have caused it? And how do I prevent it?

Thanks.

Steph

This is my first atempt at making Pain Au Chocolat or any type of pastry for that matter.  I made a typical laminated dough required for this kind of treat which wasn't as hard as I thought but I see it can be tricky if the dough is not kept cold.

As an experiment, I rolled up one version and put it in the freezer, one in the fridge and one I rolled straight from the cold dough from overnight.  In the morning, I let the freezer one thaw at room for 30, then proof an extra 1 1/2 hours, while the other two proofed straight from the fridg for 1 1/2 hours.  To my surprise, the frozen one had the most puff, and the one done without refreezing had the least amount of rise.  This seems backwards from what I have read, how can this be?

Also, can someone critique my over all and crumb?  Is it supposed to have a big hole like that where the chocolate is?    The only exposure I have ever had to these to compare to is from a local coffee house which probably buys them from some mass distributor.  

Thanks.

Here is the lesser of the three, other two didn't make it into the shot before it hit my mouth. LOL

So as someone who has been recently looking through all the stand mixers out there, I am entirely unhappy with everything I've seen. It seems apparent that there are no reasonably priced mixers that can reliably do the job anymore for even a home breadmaker. I have been talking to people in the baking business who have all raved about how their kitchenaids have lasted for 20+ years!!! But then ofcourse I realise that these are really Hobart kitchenaids and not the cheap foreign piece of.... current ones. I'm wondering if its even in the realm of possibility to acquire one of these old hobarts? That would be awesome.... and unlikely. Hopefully someone has some insight.

I'm looking into getting a stand mixer, but I'm very indecisive and am having a hard time picking one out. It must cost 250 dollars or less and last at least a long time when I take care of it. I optimally was thinking I wanted a KA 600 but that's over my budget anywhere I can find it except on ebay, but then theres huge shipping. I was looking at the 5 quart mixer but I keep hearing about how kitchenaid products have all gone done in quality over the years, and for someone who wants to make a lot of bread, they will break down on me. I have another question- how many quarts does the mixer need to be if I want to make say 3 medium loaves per batch? So mainly I want your guys's opinions as to whether the KA 5 quart will do it for me, or if not what mixer is a better bet.