artisanbaker

I was deeply saddened to hear about Steven Shaw this morning. I made a number of friends and met many great folks through the egullet community. I am grateful to have enjoyed the experience here and can only hope that I am able to contribute to the online food community (and beyond) in a such a positive way. My thoughts and prayers go out to his family. Sincerely, Robert Alexander @robmalexander

Well... Sounds like you've been quite busy nathanm. Good luck with everything and count me in as a buyer!

http://www.foodnavigator.com/Science-Nutrition/Salt-stressed-yeast-leads-to-bigger-softer-bread-Study/?c=zAc5rMw%2BSS6n5mlaYV5JaQ%3D%3D&utm_source=newsletter_daily&utm_medium=email&utm_campaign=Newsletter%2BDaily Here is the link that I was originally tweeted by a UK bakery organisation called Real Bread. (please let me know after you have all reached your conclusions; I'm going to keep going the "old" way until enough conclusions have been made!

Here is the link from the Canyon Kitchen/Lonesome Valley (Cashiers) website: http://www.lonesomevalley.com/index.asp?n=94&p=80&s=96 The restaurant is only open on weekends I think.

John Fleer is now cooking in the Highlands area, right? This is according to John T Edge on twitter. I'll look for the link...

Change the settings on the rollers to de-gas the dough more. This should solve the problem. The drawback is a slightly reduced overall volume, due to the extra force exerted on the dough. With skilled hands, one can detect such a bubble (especially in a smaller piece of dough like a baguette) and eliminate it accordingly.

maybe b/c IIRC, the south was hit worse

...standing in the Coach's section?

We used to play jokes on people with this stuff. In a phrase: there's no substitute! (pardon the ambiguity)

(raise your hand if you believe that no one is "self-taught") Said it before and I'll say it again. CIA is a great school but let's not get carried away. It is neither critical nor necessary to get a an education from the CIA to succeed in the culinary profession. Either you can do it or you can't. CIA is a not just a school but a BRAND. People champion the BRAND, but the above subject matter brings the quality foundation of the brand into question. The only thing a formal culinary education insures is a proven commitment to industry and a sometimes a good bit of debt on the side.

this is the tip of the iceberg (the chef's responsibility). the real issue is the business' responsibility. the chef, being a critical element in the life of the business, is therefore responsible for more than just the cuisine. we are amist of greater social movement, from my vantage point. kudos to the organisers for celebrating this, nonetheless.

thank you were ant hills represented? i am interested in their wines and more consensus opinion...tia

yw

myrobal: Not sure if we've met or not... At any rate, one thing that I can say is that most pizzerias mix the dough and allow a fermentation time of 20 minutes at most (as opposed to your overnight fermentation in bulk). Some even start division immediately after mixing. This is usually dependant on the quantity of hands on deck for processing the dough. The balls are stacked and trays and rotated as needed, with a shelf life of 30+ hours. You should be certain to take the temperature of the dough with a proper thermometer; keeping track of this can help your consistency, especially if you have different people mixing the dough. I'll leave the flour suggestions to the respective marketing departments and those with stronger convictions than myself. I know that Nattress had Guisto's mill him some 00; at least that's what he told me. Maybe you should ask him. Perhaps he is still involved at the St Helena Farmers Market. At any rate, your yeast dosage depends on your needs and the way the dough is reacting. If it is moving to fast for you then reduce and vice versa. I suggest using SAF instant yeast as it is very reliable and consistent. You can also save time by adding it with the flour; no "proofing" necessary. The usual suspects carry it or try calling Sarah at Model and see if you can piggy back on their order. I don't know why you want to delay the salt; it can't hurt terribly but it does promote oxidation, which in turn decreases flavor. Your pizza is good; it's been too long since I've been in the valley and had the opportunity to have one out on the terrace. Ric Forman was here last night promoting his wines and it made me miss the valley very much. Good luck and let us know how it works out for you.

If the grapes from Tenbrink farm don't do it for you, their tomatoes, peaches, and apricots are some of the best in Northern California. FYI, Some of the Biltmore Estate's Chardonnay comes from...shhh...Tenbrink's fruit. Don't spread the word. (it is crushed at Miner) (Now back to your regularly scheduled wine forum)