Try as I may I wasn't able to locate a local source of hard, spring, golden wheat at a reasonable price. The freight cost made ordering direct prohibitive. So, I had my nearby health-food-store-pill-pusher try to find any hard, spring wheat for me. I'll give them credit. They will try to find whatever I ask of them. Imagine my surprise when I picked up the wheat today and found that they had obtained a GOLDEN, hard, spring wheat for me - Prairie Gold as grown and sold by Wheat Montana. Here's their web site: http://wheatmont
Yes I have read many of the books but I would like to know which kind of salt and sugar the experienced veterans use? Thanks.
I am entering the Canadian Skills competion this next month, and one of the required product is a cookie. I'm think in going with a German theme for all of my products, can any one refer my to some seriously delicious german cookies??? website maybe? i remember earlier this year I made a german cookie for christmas, it had a premade waffer bottom? anyone remember what these badboys are called (I've got a horrible memeory) ??
thanks in advance!
Good evening! I am beginning to read more about different flours and not to mention going through quite a few bags at the same time. I've always bought gold brand as a family tradition, but this web site seems to suggest using the King Aurthur flours. Does it realy make a difference, and how can You buy flour in bigger quantities for less?
I've been meaing to sign up on this board for a while, who could ask for a better site?
Right now I'm attending the Boulanger program at Nova Scotia Community College, desparatly scrambling to find a job placement for my third semester, and equally scrambling to but together a menu for the canadian skill competition boulanger division. just want to chill here and talk bread, maybe pick up some tips and formulas.
Good day everyone,
I have noticed numerous folks making comments about different baking books that they have or use. I was wondering what books, if any, do you folks use, and how do you like them. I have seen alot of diffent books out there, and was wondering what ones you may really love or not like so much. I really enjoy reading and learning anything I can when it comes to baking, and Artisan style Breads. Any insight you folks would be willing to provide would be greatly appreciated.
Thank you, and have a great day.
Just like cakes, bread can also be affected by weather conditions and rapid changes in airpressure. I never quite figured out if bread rises consistantly during tornado weather and don't remember baking during a huricane. Maybe somebody has. Have you ever noticed if a bad baking day was related to bad weather? Or a good baking day also had plenty of sunshine?
Can anyone help me with a recipe for Turkish filo, please? I understand it is tricky to make, but I'd like to give it a go.