The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Hello from Monroe, WI

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boomerang's picture
boomerang

Hello from Monroe, WI

Hi,

My name is Joanne and I am in Monroe, WI.  I opened the Boomerang on April 15, 2010.  It's been a tough 2 years but I'm hanging in there.  I utilize this site frequently to answer my nagging bread questions and find solutions for problems.  Thank you for all the wonderful discussions.

 

 

clazar123's picture
clazar123

I didn't know what "Boomerang" was so I googled you.Nice website!  I like your concept-bakery,cafe (Tea Room),community center, CSA. I just wish you were closer to me-I am in the Milwaukee area. I'll have to look for an excuse to come out your way! :)

I can post your link:

http://www.boomerangbakery.net/wordpress/

I wish you continued success!

boomerang's picture
boomerang

Thank you.  I actually have a number of customers from Milwaukee because I bake Aussie products.  Kenosha, Milwaukee area has a few Aussies and they order meat pies, sausage rolls, lamingtons, etc.  I am the only person with guts, or perhaps its craziness) enough to bake with Wisconsin's cheese:  limburger.  So I have a following of limburger roll lovers including folks from Milwaukee.  Hope you get to come sometime.  Do you have a bakery?  I would be happy to link my site to yours and help promote you.  I'm on FB also, which is where I update my daily offerings, etc.

clazar123's picture
clazar123

You have the guts to bake with it and I don't even have the guts to try it. It is on my "to do" list this year. My mom used to love it but having a child's more acute sense of smell, I couldn't get past that to taste it ever. She used to keep it on the back porch so it wouldn't stink up the kitchen/refrigerator.

I don't have a bakery but thanks for the networking offer. There are several professional bakers here who may take you up on that. Mark, from Back Home Bakery, has done some interesting things in his FreshLoaf history. Do a search on him. He may be an interesting colleague to chat with. You may find some interested people here if you ever do an intern program like he has. It sounds like it would be very aligned with your Mission statement.

Have delicious fun!

 

 

HeidiH's picture
HeidiH

My grandfather loved limburger and went fishing in Long Island Sound every morning.  Opening his fridge was always an assault to the nose because the over-ripe limburger he loved sat front and center ... right next to the bait clams.  Shudder.

boomerang's picture
boomerang

assault to the nose?  I guess so.  Poor limburger gets a bad wrap.  I wonder how many of you would be open to the challenge of baking with it?  Or better yet, let me know if you'd like me to send you a roll or two to try.  I'd love to do that and have them around the country.  I've got mail carriers in Abilene TX enjoying them as a result of my mom sharing them with her mail carrier.  Too funny.  Next shipment is going to OK to be shared with guys at Tinker AFB.

 

I make 3 kinds of limburger rolls:  1) sweet where the limburger is hand rolled in to a sweet dough; 2) limburger and leeks in a chocolate pumpernickel dough -- this dough is sturdy enough to actually put the cheese into the mixer and have it knead through; and 3) limburger and onion in rye -- study rye dough allows for machine knead of the finely chopped onion and limburger. 

boomerang's picture
boomerang

too funny.  I get that about Limburger all the time.  It is actually a tasty cheese and served sweet is absolutely delicious (with jam on bread).  I have found that the typical limburger sandwich served on store bought rye, which everyone raves about, is yuuck.  But make a sandwich using a chocolate pumpernickel bread and you get an enhancing of flavors that is to die for.  But sadly I believe in non-compete so don't offer limburger sandwiches here at the bakery because Baumgartners up the street is famous for their limburger sandwiches (but they are on store-bought rye). 

 

I will look up Mark from Back Home Bakery.  Thank you.

Joanne

P.S.  I keep my limburger in a sealed tub in the fridge but pull it out a couple hours prior to use so it can soften and ripen.  The kids always gag when they come in.  They think it smells like stinky shoes or dog poop -- those are their words. 

gary.turner's picture
gary.turner

But sadly I believe in non-compete so don't offer Limburger sandwiches here at the bakery because Baumgartners up the street is famous for their Limburger sandwiches (but they are on store-bought rye).

You won't compete with them, but they have no reciprocal feeling; making their sandwiches with bread from your competitor? You both sell sandwiches, you are competitors. I suggest they are famous for their Limburger sandwiches because they're the sole source. Make yours on great bread and you be the famous one. That, or sell them your bread for a better sandwich.

Non-compete; bah, humbug.

cheers,

gary

gary.turner's picture
gary.turner

I'll  go further. Make a strong flavored rye to complement the strong taste and aroma (by 'aroma', I mean stench ;p) of the Limburger. Make your sandwich bread with about 30–40% medium or even dark rye and 70–60% first clear wheat flour (half and half whole wheat and bread flour are good, too). Use Nigella seeds (fantastic for ripe cheeses) instead of caraway 1–1½%, the dough at about 62–65% hydration (tacky, not sticky) for small regular alveoli, and a sour pre-ferment.

This is a strong flavored, aromatic, chewy sandwich bread. Bake as an oblong loaf on a stone. Taste test with strong sandwich fillings. My favorites are onion, tomato and lettuce with mayo, or a tuna or salmon salad with hot brown mustard, mayo, minced garlic, chopped onion, chives, sour pickles, and, if I have it, lots of cilantro. But not Limburger.

Now, go get that sandwich business or make them see the error of their ways and buy your premium strong sandwich rye.

cheers,

gary

Mini Oven's picture
Mini Oven

with lots of bread spice!  Openface!  All this stinky cheese talk (I say that lovingly) is making me crazy!  Yum!  By the way we got lots of stinky varieties in Austria!  

I've known Monroe since my childhood.  I have fond memories of ladies shopping and lovely afternoons there.  The Tea's must be very popular!  Esp with the out-of-towners!   :)   Highway 11 used to go very close by before it was detoured north.  

Mini Oven's picture
Mini Oven

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monnyB's picture
monnyB

Hi Boomerang,

good on you for promting Down under products in the Midwest! I am in NZ, and seem to be the only one who recognised your lamington pitch! I do like them even though as a pastry chef I took 15 years before I had make them commercialy! Blame that on my Ducth heritage!

I have no idea about Limburger except that Limburg happens to be a province in the South of the Netherlands - don't know if they have stinky cheese, but they do have good beer!

Good luck!