After coming across this post here at TFL while looking for something else, I thought I'd give baking with spent grains a try.
Hi folks. I'm new to this forum so this is my very first post. I've started a small cinnamon buns business and things are moving along very well. The orders have satrted to come in fast and furious. My mini cinnamon buns are more popular than the standard size and I have to deliver 18 dozen by 7AM tomorrow. I've been practising with refridgerating the cut, uncooked buns but they just are not rising up as well as the fresh-made when I bake them. I'm desperate not to have to wake up at 1AM to start from scratch - that's be
Just for grins, I searched for flour mills in the USA that sell to the public. It was a fun exercise. In addition to the larger, better-known names such as King Arthur Flour, there are some mills that are probably in TFLers’ back yards. Since I don’t know most of the millers or their products, I leave it up to you to do your own experimentation.
Today I am babysitting my 11-month old granddaughter, Addie. She is full of smiles and toddles everywhere! I took advantage of her first nap this morning to straighten up the aftermath, haha. The second nap this afternoon is more satisfying. I made granola for cereal and yogurt topping. The recipe is from my sister-in-law and has been a staple of our household for many years. I made a loaf of whole wheat bread, too. Not sure how it will turn out, as it has been quite a while since I have baked bread and I fear I have lost my touch.
It's been 10 weeks since our last parade so we will cut out about half the sandwiches and other stuff we would normally post. We want to promote good, well balanced lunches just like the ones we had in grade school 50 years ago but we don't want to go so overboard that they compete with or are nearly as good as the ones kids enjoy in public schools today. There might be some other stuff that sneaks in there now and again.
Hey Everyone,
Thought I would introduce myself to this site by telling the story of how I first learned to make bread. I started baking bread out of necessity - I grew up in a Jewish household where every friday night we would have a traditional Chala ("Jewish sacremental egg bread"). My mom would always buy the Chala from a local bakery, so I always (naively) assumed you needed some sort of special equipment in order to make it.
Hi to all! I'm a teenage baker, who has been into cakes and cupcakes and cookies and pies (but not much of pastry). One of my passions has always been beautiful, crafted breads, the like of which are seen on this site. I hope very much to contribute as much to this site as I have already gained from it and continue to gain.
I'm home-based, which means that I research, order books, and study them, trying out recipes at home. My favorite cookbook author has to be Rose Levy Beranbaum, who is thorough and precise, and whose recipes always satisfy.
We all love to bake, right? Well, what are we doing with all the breads we make? I know a lot of times I will just eat it, plain or with butter or cheese, maybe a little meat sandwiched between a couple slices, maybe a bit of tomato. Maybe dipped in olive oil. Sure, that's good, but historically bread is accompanied by various foods. So shouldn't we give some indications of foods we would / do eat with the breads we make? Like chefs do when they recommend wines to go with their dishes. I submit these from the last week:
I am not sure if things happen for a reason or not, but sometimes pleasant surprises occur and push you in directions different from what you had in mind. These events can be small or epic, but I am sure they are all important in the making of ones life. What I do believe however, is that if you put out a question or an idea to the world and keep it close to your heart it will be answered … one way or another :)
