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One hour to go...

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arlo on 22 Oct 2011 at 02:24
I am in my Columbus, Ohio suite waiting patiently till I can leave to go to the culinary institute to take my American culinary federation pastry test. I have been working on this for pretty much the whole year, maybe starting around Febuary. I believe I will be testing with six other candidates today, some doing pastries, some doing artistry. Nervous, slight headache, and a father who has smoked more cigarettes than I could remember, telling me to take it easy.

what bread to make

Toast
brent123 on 22 Oct 2011 at 00:57

hey there can some1 help me out i am lookin to make a loaf of bread but not to sure what to make not a boring white bread

may be a rye or grain bread but not a sourdough

Sourdough Fig-Walnut Mini-loaves

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loydb on 21 Oct 2011 at 17:39

Mini-loaf madness continues! This is Reinhart's basic sourdough, made from sourdo.com San Francisco culture that's been fed only with KA bread flour. With the addition of 5 oz of chopped dried figs and 4 oz of walnuts, the bread is excellent, but has no real sour. I'm not sure I'm continuing with this particular starter...

 

Dragels Two

Toast
jcking on 21 Oct 2011 at 14:27

Dragels (dray-gulls like bagels)
My second attempt at bagels made with a Durum sourdough starter and Durum flour. Changes from first attempt; hydration lowered to 57% and honey substituted for molasses.

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