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Baking Stories: July 2012
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July 22, 2012. You might already know this, but summer has finally arrived in Vancouver. We're not baking too much these days; rather we're trying to enjoy the sun, the music, and the hustle and bustle of Vancouver's awesome beaches. Having said that, every so often we can't resist the urge to mix some flour and water and see what comes out. We decided to go with Michel Suas' tried-and-true Cream Scones recipe from his Advanced Bread and Pastry. This is the end result:. 340 gr all-purpose flour. Combine ...
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Baking Stories: April 2012
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April 26, 2012. It's been a while since our last post, so here we go, baking a little walnut sourdough loaf. Walnut breads have been one of our favourites since forever: We love the nutty taste combined with creamy cheeses or just with butter. It is to die for! Creating this blog, naturally took us to many, many food and bread blogs on the internet, but one in particular has caught our attention: The Fresh Loaf. Makes one loaf of Walnut Sourdough. 100 gr whole rye flour. 40 gr ripe rye sourdough culture.
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Baking Stories: August 2012
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August 28, 2012. To paraphrase a famous political commentator: "I got into baking bread because I was told there would be no math. Boy, was I misled.". I'm joking, of course. I happen to think math is beautiful and that using math in baking enables us to achieve high quality, consistent results time and again. One of the best tools we have for writing and/or communicating recipes and formulas is what is generally known as "baker's math" or "baker's percentages.". 1000 g all-purpose flour (100%). Let's ta...
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Baking Stories: Panettone
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December 21, 2012. After trying my hand at baking Stollen earlier this season, I found myself hooked on baking traditional holiday breads, and 'Tis, the Season. Justifies pretty much anything. The recipe I followed I got off of the Wild Yeast. And I am very grateful to Susan for sharing this superb formula and the detailed steps involved in the process. I made quite a few people happy by sharing some of my special bread. So, thank you, Susan! Oh, and by the way, while I am writing this post, I'm sitting ...
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Baking Stories: Workshops
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We are very excited to share in our classes everything there is to know about baking amazing bread. Or at least everything we know about it. Join us for one of our workshops and play baker with us! We are grateful to the Growing Season Workshop Series. And for the space. Is offering for our classes. To stay informed about upcoming events and baking courses, please follow our blog. If you have any further questions about the workshops, feel free to email. Us at any time! Subscribe to: Posts (Atom).
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Baking Stories: 12 Steps
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The Twelve Steps of Bread Baking. All ingredients are measured. We would like to recommend two things for this step:. Measure all wet and dry ingredients by weight. Use a formula that is expressed in "baker's math" or "baker's percentages.". More about this in a future post). This step concludes when all ingredients are accurately measured and lined up in order of use, as well as all tools and equipment are ready for the second step in the bread-making process. Step 3: Bulk or Primary Fermentation. The p...
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Baking Stories: January 2012
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January 19, 2012. Baking at UBC Farm. We've been talking for a while now with the people at UBC Farm about partnering up for one (and potentially more) workshop(s). Gemma, their Volunteer Coordinator, was particularly helpful in making this a reality. Last night, Wednesday, January 18, it all happened. The workshop was sold out long in advance and they're even talking about people adding their names to a very long waiting list. Who took the above pictures and wrote a very good article. January 1, 2012.
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Baking Stories: Quick and Dirty
http://bakingstories.blogspot.com/2013/03/quick-and-dirty.html
March 10, 2013. I was in a bit of a dilemma not long ago. I had to bake something as a treat for my colleagues at work, but didn't really have the time to babysit a loaf for a couple of days (which is how long one of our loaves usually takes from mixing to baked loaf). We all know that when one is in a bit of a tight spot, one can always rely on IKEA to have an answer for everything and a solution for all our problems. Let me explain: There is a multigrain bread mix (the aptly named Brödmix Flerkorn.
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