Greetings all, I hope to be on this site for a long time to come!
I KNOW that I have seen before, and now cannot find, an educational display (it looks like test tubes in a holder sort of thing) that outlines and explains the difference in fresh ground and store bought flours and all the things that are taken OUT of store bought flour to make them shelf stable.
I saw it when poking around a while back, and meant to bookmark the page, of course never did, and now cannot google find it to save my life!
anyone out there know what I mean or how to find one?
Hi everyone. Sorry I've ... er ... been away for a while. I'm still baking breads several times a week, and pizzas, English muffins and other delights as well, but with an East Coast schedule in a West Coast world and a six-year-old to take care of (and cart around, or, at least accompany on my bicycle), I've been a bit cramped for time to post and keep up with TFL -- which has grown quite a bit in my absence, I see. Wow!!
Well, I mentioned some time ago that I was considering attending the bread program at the French Culinary Institute in New York City. Well, in an attempt to kick-start my career and get out of Ohio, I signed up and off I went. So here I am in Chinatown with aching feet and a big bag of baguettes and batards. I mentioned originally that I was going to blog my experience, and I have begun to do so.
Workshop: Artisan I, May 2009