The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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linder's picture
linder

Lots of baking going on today, in addition to trying out a San Francisco Sourdough recipe from Dave Snyder, pie baking for Thanksgiving was in order.  I found a great Sweet Potato Pie recipe on this site which was submitted by SylviaH.  It's definitely a keeper. 

 

  

I also made a pecan pie that's in the oven now--


 


The San Francisco Sourdough is in its bulk fermentation - I've done one stretch and fold so far and it's looking good.  I hope to bake it tomorrow before the Turkey goes in the oven.  Happy Thanksgiving to everyone and thank you to Floydm for this wonderful website.

marikaG's picture

Bakery/kitchen Hire in London?

March 29, 2012 - 4:09am -- marikaG
Forums: 

Hello

I run a small fun cookery school called Marika's kitchen 

I would love to start up my popular large Pie making classes again, and I would love to hire pref a bakery somewhere in London.

So if you have a few hours to spare or a day you dont bake on, please let me know as I would love to come and have a chat about possibly hiring your bakery/space.

I have most of the equipment already, even the bakers hats.  Just a matter of space.

cookingwithdenay's picture
cookingwithdenay


Have you ever developed an original recipe? Most people think it is some long drawn out process, but remember you are not Pillsbury test kitchen with thousands of dollars and test kitchen cooks to address ever question or issue.


When you find a recipe that is good, reliable and consistent...that's a keeper. If it is not, you have a couple of choices. Rework the recipe, refine it so it works, put it in the "to-do" pile for a later date or toss it. What you do depends on how much time you want to devote to recipe and only you can answer that question.


As you test, and retest, you will find a pattern to the process and it will fall into an everyday groove. I would suggest that you schedule time each month to test or at least review the recipes you are working on. Remember it's not just about recipes, this is a listing of products you can enter into contest, feature in a magazine or newspaper, include in a future cookbook or sell in your home-based bakery. When your bakery is up and running and a local journalist ask...may we have a recipe to attach to your story? What will you say, no they are all secret...


Always have a dozen or so recipes that are uniquely yours that you don't mind sharing...just in case.


You may also want to place a recipe in your marketing materials...not that people will prepare them necessarily, but to show you are open to sharing your knowledge and skill. You are a great baker and this is not the time to be shy!


Now with that said, you don't have to give out your best recipes, just things you don't mind sharing. Give it some thought.


There is an old saying, there is nothing new under the sun, and it is so true. It is easy to add a new twist to something, but food companies spend millions to create new products, it's a real challenge; but every once and a while an independent culinary innovator comes up with a unique and inspiring food, spice or taste. Take a look at what is missing out there on the grocery shelves... get creative. I would love to see an alternative to buttercream frosting, but I have not yet figured out what it should be, something sweet, creamy and not made with all that fat.


 

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